My wonderful neighbors brought us over some sugar pumpkins! 

  
Which means I need to get to roasting & baking! Tonight I actually made pumpkin soup and pumpkin bread to start us into fall! Okay we still have a few more days of summer left and I am holding onto those a days. 

This recipe yields 6 mini loaves of you use 1 cup of batter per loaf vessel. 
Ingredients: 

3 eggs

1/2 cup egg substitute 

1 tsp high quality pumpkin pie spice

1/2 tsp ground cinnamon 

3/4 canola oil 

1/2 cup milled flaxseed

1 & 3/4 cup sugar

2 packets of Vanilla Sugar free fat free pudding mix ( I uses one sf ff cheesecake & one vanilla)

1 tsp baking soda

1/2 tsp kosher salt 

1 cup whole wheat pastry flour

1 cup ap flour

2 cups of fresh roasted pumpkin purée (or 1 can of puréed pumpkin)

Predirections: preheat oven 350 degrees. Grease up with cooking spray bread vessels. 

Directions:

1. In a large bowl whisk together pumpkin purée, eggs, egg substitute, & oil. Set aside.

2. In a separtate bowl mix together pudding dry mix, flours, sugars, salt, & baking soda. 

3. Mix the wet ingredients in with the dry using a whisk to fully incorporate. Make sure no dry residue remains. 

4. Measure out 1 cup of batter into each mini pan loaf. I use my stonewear pampered chef 4 mini vessels per pan. 

5. Bake for 40 minutes. Or until toothpick comes out clean. 

6. Remove from pan and allow to cool before slicing into.