To cut down on dietary cholesterol, I’m a fan of Eggology organic egg whites for baking and cooking; free of any coloring or additives, they’re just 100% egg whites (so no wasted yolks!). I’ve even made straight omelets with them and they taste terrific. Here’s a recipe provided by Eggology for Winter Spice Pumpkin Bread.



Winter Spice Pumpkin Bread

3 1/2 cups all-purpose flour or white whole-wheat flour

2 teaspoons baking powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

1 1/3 cups packed brown sugar

3/4 cup fat-free milk

1/3 cup vegetable oil

2 teaspoons vanilla extract

4 ounces (1/2 cup) Eggology fresh egg whites

1 (15-ounce) can pumpkin

Chopped walnuts (optional)

1. Preheat oven to 350º.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

3. Spoon batter into two (8×4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts if using. Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.