I have found it. And I want to share it with you. I love pumpkin baked goods, any time of year, but I wanted something that was healthy enough for breakfasts and fairly low in fat while high in flavor. I found an excellent recipe from the Fatfree Vegan Kitchen that I subsequently adapted to be not-quite-vegan (since I’m not) but still very low in fat. Her original recipe had some applesauce in it, and when I made it the first time, I used it, but found that it made the bread very moist, almost wet, and not very pumpkin-y, so I subbed in an equal amount of pumpkin (in addition to what was already called for). I reduced the sugar since it was almost painfully sweet, with no ill effect. I subbed milk for water, for a slightly richer taste. I switched out 1/3 cup of all-purpose flour for whole wheat; you could go to 2/3 if you wanted to. Also, I like quite a spicy kick in my pumpkin bread, so I doubled all her spices, and could even go higher.
My version is still utterly moist, and a gorgeous colour, and I think it’s darned near perfect.
3/4 cup sugar
1/2 cup brown sugar, packed
1 1/4 cups canned pumpkin
1/4 cup canola oil
1/2 cup water, milk or plain soymilk
3 egg whites
1 1/3 cups unbleached white flour
1/3 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder 2 teaspoons cinnamon
2 teaspoons powdered ginger
1 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350 F. Combine sugars, pumpkin, oil, water or milk and egg whites in a medium bowl; whisk thoroughly. Combine all dry ingredients in a large bowl and whisk well. Add wet to dry and stir until just combined.
Pour batter into an oiled 9 x 5 loaf pan; bake 60 minutes or until a toothpick inserted in the centre comes out clean. Makes 12 slices.