Healthy and Hearty Pumpkin Bread Topped with Toasted Pepitas.

It's that time of year again!!! Put pumpkin in alllll the things!!! And by that time of year, I mean that time where it is slightly less hot out, it hasn't quite felt like fall here in Florida but I became sick of waiting...I even wore a heavy scarf, tights, and boots trying to summon the cold weather but it hasn't worked yet; for now I shall bump my a/c down, wear winter clothes, and fill my home with delicious fresh-baked pumpkin smells!

This bread not only looks pretty and captures all the essence of fall, it's good for you! By using just egg whites instead of the whole egg and light sour cream in place of vegetable oil, you are saving over 700 calories in this recipe! I also used 1 cup of whole grain flour and you cannot even tell it's in there. This bread is super moist and it actually gets better with age so you might want to bake it a day in advance and just let it sit out before serving.

Healthy and Hearty Pumpkin Bread Topped with Toasted Pepitas.

makes two loaves

1 (15 ounce) can pumpkin puree
4 egg whites
1 cup lowfat sourcream OR greek yogurt
2/3 cup water
3 cups white sugar
2 1/2 cups all-purpose flour
1 cup whole wheat flour
2 tsps baking soda
1 1/2 tsps salt
1 teaspoon ground cinnamon
2 tsps pumpkin pie spice
1/2 pepitas for garnish

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x3 inch loaf pans.

2.In a large bowl, mix together pumpkin puree, eggs, sour cream, water and sugar until well blended. In a separate bowl, whisk together the flours, baking soda, salt, cinnamon, and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3.Bake for about 50 minutes in the preheated oven. If you are using pepitas, sprinkle them on about halfway through the baking process. Loaves are done when toothpick inserted in center comes out clean.