>> title: Pumpkin Bread
>> part: Desserts

This Pumpkin Bread always turns out rich and moist. Based on a recipe by Laura Jacobson, Catherine Votaw, and Kate Klein.

= Recipe

Sift dry ingredients together. Mix thoroughly.

@flour{476%g|3.5%cup}
@sugar{600%g|3%cup}
@baking soda{2%tsp}
@salt{1.5%tsp}
@cinnamon{3%tsp}
@nutmeg{2%tsp}

Separately, combine pumpkin, water, oil, and egg whites. Mix thoroughly.

@vanilla{1.5%tsp}
@pumpkin{425%g|2%cup}
@water{158%g|2/3%cup}
@vegetable oil{218%g|1%cup}
@egg whites{8}

Combine wet and dry ingredients and mix until well smooth.

Pour into 2 greased 9x5x3 inch loaf pans.

Bake in a {{350%°F}} oven for 75 minutes.

Let cool before removing from pans.