This Pumpkin Bread always turns out rich and moist. Based on a recipe by Laura Jacobson, Catherine Votaw, and Kate Klein.
Sift dry ingredients together. Mix thoroughly.
| 476 g (3.5 cup) | flour |
| 600 g (3 cup) | sugar |
| 2 tsp | baking soda |
| 1.5 tsp | salt |
| 3 tsp | cinnamon |
| 2 tsp | nutmeg |
Separately, combine pumpkin, water, oil, and egg whites. Mix thoroughly.
| 1.5 tsp | vanilla |
| 425 g (2 cup) | pumpkin |
| 158 g (2/3 cup) | water |
| 218 g (1 cup) | vegetable oil |
| 8 | egg whites |
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.