3 c canned pumpkin
1 1/4 c sugar (less if Splenda used)
1 c applesauce
1/2 c water
1 egg
2 egg whites
2 c whole wheat flour
1 1/2 c all-purpose flour
2 tsp baking soda
1 1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp cinnamon

Blend wet ingredients.
Add dry ingredients.
Blend low speed until moist then beat 1 minute at medium.

Pour into 2 9×5 loaf pans, greased and floured.
Bake.
Cool 5 minutes and remove from pans.

Tags: low fat, muffins, pread, pumpkin

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