Pumpkin Nut Bread

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2-1/2 teaspoons Argo® Baking Powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large egg whites
• 1 large egg
• 1 can (15 ounces) pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup lowfat milk
• 2 tablespoons corn oil
• 3/4 cup chopped nuts, divided
• 1/2 cup mini semi-sweet chocolate chips (optional)
• As needed cooking spray

Instructions

1. 1

   Preheat oven to 350°F. Stir together flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in medium bowl; set aside. Beat together egg whites and egg in a large bowl. Blend in pumpkin, sugars, milk and oil. Add flour mixture, stirring just until combined. Stir in 1/2 cup nuts and mini chocolate chips, if desired. Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts. Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. NOTE: If using dark nonstick loaf pan, bake at 325°F for 65 to 70 minutes. Allow to cool in pan 5 to 10 minutes. Remove from pan and cool completely on wire rack.