Start to Finish: 2 Hours 40 Minutes
Makes: 2 Loaves
2 Cups All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 Cups Sugar
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1 Can (15 oz) Pumpkin (not pumpkin pie mix)
1 Cup Fat-Free Milk
3/4 Cup Fat-Free Egg Product (I actually just used 4 eggs)
1/2 Cup Canola Oil (I used Olive Oil)
1. Heat oven to 350*F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
2. In medium bowl, mix pumpkin, milk, egg product (or eggs) and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.