1 cup whole wheat pastry flour
2 1/3 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups granulated sugar
4 egg whites or 1/2 cup liquid egg substitute
½ cup canola oil
½ cup skim milk
½ teaspoon lemon juice
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup water
15 ounce can of pureed pumpkin (unsweetened)
1/3 cup dark chocolate chips
1/3 cup slivered almonds
Preheat oven to 350◦F
Spoon flours into dry measuring cups and level with a knife. Whisk together with the next 4 ingredients (through cinnamon) in a large bowl.
Combine milk and lemon juice and let stand.
Combine sugar, egg whites, oil, vanilla extract, and eggs in a large bowl and beat with a hand mixer at a high speed until blended.
Add milk/lemon juice to sugar mixture.
Add water and canned pumpkin, beating at a low speed until blended together.
Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix.)
Coat 2 loaf pans (9 X 5 inch each) or muffin tins (24 muffins) with cooking spray.
Spoon batter into pans and fill half-way. Sprinkle almonds evenly over batter.
Bake breads (in loaf pans) for 1 hour or until a wooden pick inserted in center comes out clean, or bake muffins (in muffin tins) for 30 minutes and check as above.
Cool in pans for 10 minutes and then remove from pans and cool on wire rack.
Yield is either 2 loaves or 24 muffins.