Pumpkin Breakfast Loaf

1½ c. flour

1 t. ground cinnamon

½ t. kosher salt

½ t. baking soda

½ t. baking powder

¼ t. ground cloves

¼ t. freshly grated nutmeg

2/3 c. granulated sugar

2/3 c. dark brown sugar

¼ c. whole milk

3 large egg whites

1 cup canned pumpkin purée

Preheat oven to 350° F. Thoroughly spray a loaf pan (I used to this one) with Baker’s Joy; set aside.

In a medium bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg; set aside.

In a large bowl, whisk together sugars, milk, and egg whites until thoroughly blended. Whisk in the canned pumpkin until fully incorporated.

Slowly add the dry ingredients to the pumpkin mixture, stirring until combined. Do not over mix.

Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan 10 minutes before removing. Store on the counter, covered, for up to three days.

Makes one loaf.