Ingredients

• 1/2 cup white sugar
• 1 cup brown sugar
• 2 eggs and 1 egg white
• 1 tsp vanilla extract
• 2 tsps cinnamon
• 2 tsps nutmeg
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 cup apple juice
• 2/3 cup vegetable oil
• 1 tbsp greek yogurt
• 1 and 1/3 tsp baking soda
• 1 tsp salt
• 1 cup whole wheat flour
• 1 1/4 cup enriched white flour
• 2/3 can pumpkin puree (15oz can)

1. Preheat oven 350 degrees F.

2. In a large bowl, beat together pumpkin puree, eggs, oil, apple juice, yogurt, vanilla and sugar until well blended. In a separate bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the flour and spice mixture and beat into the pumpkin mixture until smooth.

3. Grease your pans, either 2 loaf pans or 4 muffin pans of 6 muffins each (I did one loaf and two muffin pans) with cooking oil (vegetable, olive or coconut) and flour. I usually put both flour and oil into the pans and use a napkin to cover the inside areas so the breads come out perfectly. Pour the mix into the greased pans, halfway up in muffin tins and halfway in the loaf pan.

4. Cook muffins for 20-25 minutes and the loaf for 50 minutes, or until a knife in the middle comes out clean. Cool for 10 minutes before cutting or serving.