Low Sodium, Low Fat, Pumpkin Bread - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 cup canned pumpkin puree
1 cup sugar
1/2 cup vegetable oil
3 egg whites, beaten
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon low sodium salt
1/4 teaspoon sodium-free baking powder
1/2 cup nuts, chopped (optional)

Preparation

Preheat the oven to 350.
Spray a 9x5 loaf pan with vegetable cooking Spray.
Sift together the flour, salt, sugar, baking soda, and baking powder.
In a separate bowl, mix together the pumpkin, oil, eggs, and spices.
Gently combine the dry and wet ingredients.
If adding nuts, gently add them after the dry and wet are combined.
Pour batter into the loaf pan.
Cook for 50-60 minutes, until straw comes out clean.
Cool for 10 minutes, remove from pan and continue cooling on a rack.