It’s that time of year again. All things Pumpkin! And dark. Well actually this October has been unusually sunny for Portland, but this past week the rain finally kicked in, raining every. single. day. oh no! But this time of year is also an opportunity for walks on misty mornings. I like this Pumpkin Bread recipe, it’s good but maybe not as good as the Pumpkin Loaf Cake with Walnut Glaze from four years ago. But I wouldn’t not eat it! It tastes great with a Double Spice Chai tea by Stash. This isn’t an endorsed or sponsored post, I just happen to love their tea. They do everything right.
1 & 1/2 cups all purpose flour
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1 Teaspoon Pumpkin Spice
2/3 cup sugar
2/3 cup brown sugar
1/4 cup milk
3 egg whites
1 can pumpkin puree (15 oz can)
Preheat oven to 350º F.
In a medium bowl combine flour, salt, baking soda, baking powder and Pumpkin Spice.
In a large bowl whisk together sugar, brown sugar, milk and egg whites. Add the canned pumpkin and mix together well.
Slowly add the dry ingredients to the pumpkin mixture, stirring until well combined.
Line a loaf pan with parchment paper.
Pour the batter into the loaf pan, then sprinkle with sliced almonds.
Bake for 55-60 minutes or until a toothpick comes out clean.
Allow the bread to cool in the pan before removing.