Simple Pumpkin Quickbread

Forget the Pillsbury stuff in a box-- this has simply the best ingredients and gets its moisture from all that pumpkin. I whip this up in my bread machine on the quickbread cycle and it does all the work. Can easily be veganized by using ground flax seed with water to replace the egg. I used 1/2 cup Sun Crystals stevia-sugar blend for baking instead of sugar (most quickbreads call for 1 full cup sugar.)

• Ready In: 50 mins
• Serves: 8
• Yields: 8 big slices

Ingredients

• 1  cup unbleached all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar (raise or lower or use a sub, to taste)
• 4  tablespoons canola oil
• 2  egg whites
• 1  cup pumpkin puree
• 1  teaspoon pumpkin pie spice

Directions

1. Mix all the ingredients in a bowl together.
2. Pour into a 9 x 5 loaf pan greased with cooking spray and bake for 45-60 minutes at 350F or until set, or use your bread machine's quickbread cycle according to the manufacturer's instructions.