I created this recipe purely out of my love affair with pumpkin!  It came out really great.  Its a bit crusty on the outside, moist and flavorful on the inside…not dry at all!  Its definitely a cross between a cake and a bread.

Makes 16 servings

Wet:

• 3 egg whites
• 1/3 c unsweetened applesauce (I used 1 snack pack)
• 1 1/2 c canned pumpkin

Dry:

• 2 c oat flour*
• 1/4 c NuNatural Stevia Baking Blend (could also use 6 packets of a stevia sweetener, or whatever sugar/substitue you like)
• 1/4 c brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 2 tsp cinnamon
• 1/2 c chopped walnuts (I used the walnut crumbs–already chopped)

* If you tolerate wheat, you could sub oat flour for whole wheat pastry flour.

Directions

Preheat oven to 350 degrees.  In one larger bowl mix the wet ingredients, and mix dry in another bowl.  Add the dry ingedients to the wet and mix until well blended.  Pour into a loaf pan sprayed with cooking spray.  Cook for 50-55 minutes or until a toothpick comes out clean.

Cool in pan for 10-15 minutes then transfer to a wire rack.  Let cool completely before slicing.  With this being a gluten free version, it will crumble a little more easily than a bread made with a wheat flour.  I found this can be avoided by cutting it when its cool versus hot.

Nutrition per serving (1 slice)

Cals: 99  Fat: 3.7g  Carbs: 16g  Sugars: 5.9g  Fibre: 3g Protein: 3g