Whole Wheat Pumpkin Bread

Since its fall I am continuing with pumpkin flavored everything! This is an easy whole wheat pumpkin loaf! What’s great about using pure canned pumpkin is that it works as a substitute for oil in most baking recipes & adds a perfect moistness to the bread. Be sure to get a can of PURE pumpkin , not pumpkin pie. There is a ton of added sugar in the can made of pumpkin pie mix!

1- 16 Oz can of pure pumpkin
3 egg whites
2 1/2 Cups whole wheat flour
1 Cup baking stevia
1 Tablespoon cinnamon
1 Teaspoon pumpkin pie spice
1 Teaspoon nutmeg
1 Teaspoon baking soda

Optional: 1/2 cup of pecans



Preheat the oven to 350. Spray/ grease your loaf pan and set aside. In a large bowl mix together your pumpkin, egg whites, and stevia. Add your cinnamon, nutmeg, pumpkin pie spice, and baking soda. Slowly sift your flour into the mixture. Finally mix in your pecans. Pour batter into pan and bake for about 45 Mins. Let cool and enjoy!