2-1/2 cups white whole wheat or all-purpose gluten-free flour
1-1/2 tsp baking soda
1 1/2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 tsp salt
4 tbsp butter, softened
1 cup light brown sugar
4 large egg whites
1 1/2 cup pumpkin puree
1 1/4 cup (3 medium) ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
3 oz (3/4 cup) chopped pecans
baking spray

2 -1/2 cups white whole wheat or all-purpose gluten-free flour 1 -1/2 tsp baking soda 1 1/2 teaspoon pumpkin spice 1 teaspoon cinnamon 1/2 tsp salt 4 tbsp butter, softened 1 cup light brown sugar 4 large egg whites 1 1/2 cup pumpkin puree 1 1/4 cup (3 medium) ripe bananas, mashed 1/2 cup unsweetened apple sauce 1 tsp vanilla extract 3 oz (3/4 cup) chopped pecans

Preheat oven to 350°. Grease two 8x5 inch loaf pans with baking spray.

In a medium bowl, combine flour, baking soda, pumpkin spice, cinnamon and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, pumpkin, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and walnuts, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.


Let the pan cool at least 20 minutes, bread should be room temperature before slicing. Makes 2 loaves.