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Pumpkin Gingerbread

10 to 12 servings

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2/3 cup brown sugar
• 1/2 cup lukewarm water
• 2 tablespoons blackstrap molasses
• 3 tablespoons canola oil
• 2 tablespoons finely minced fresh ginger
• 1/2 cup egg whites
• 1 1/3 cups canned pumpkin
• 1/2 cup chopped walnuts or other nut

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. In a bowl, sift together the flour, baking soda, cinnamon, nutmeg and cloves.

In a separate bowl, whisk together the brown sugar, water, molasses and oil. Stir in the ginger. Whisk in the egg whites until well blended. Whisk in the pumpkin and mix well. Stir together the dry and moist ingredients until well blended. Mix in the chopped nuts and pour into the loaf pan.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 30 minutes before serving.

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