To cut down on dietary cholesterol, I'm a fan of Eggology organic egg whites for baking and cooking; free of any coloring or additives, they're just 100% egg whites (so no wasted yolks!). I've even made straight omelets with them and they taste terrific. Here's a recipe provided by Eggology for Winter Spice Pumpkin Bread.
Winter Spice Pumpkin Bread
3 1/2 cups all-purpose flour or white whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/3 cups packed brown sugar
3/4 cup fat-free milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
4 ounces (1/2 cup) Eggology fresh egg whites
1 (15-ounce) can pumpkin
Chopped walnuts (optional)
1. Preheat oven to 350º.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into two (8×4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts if using. Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
