Low Fat Dairy-Free Grain-Free Pumpkin Bread
1 mashed ripe banana
1 cup pumpkin puree (You could also make your pumpkin puree from scratch via a post from last fall.)
1/4 cup of unsweetened applesauce
1/3 cup + ¼ cup of liquid egg whites
2 cups of soy flour (can substitute with any flour)
1 tsp baking powder
½ tsp baking soda
2/3 cup of splenda (or other sugar substitute)
1 TBSP pumpkin pie spice
1 TBSP cinnamon (Or more if you love cinnamon!)
nonstick cooking spray
Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray.
Place mashed banana, pumpkin puree, applesauce, and egg whites in a large bowl. Beat with mixer on low speed.
Place flour, sweetener, baking powder, baking soda, pumpkin pie spice, and cinnamon in a medium bowl and stir. Add flour mixture to banana and pumpkin mixture and blend.
Pour batter into loaf pan and bake for approximately one hour or until toothpick/knife placed in center comes out clean.