Folding in whipped egg whites ensures a lighter, higher, moister result in this tasty pumpkin bread.
3 1/3 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon Pumpkin Spice Mix or Pumpkin Pie Spice
2/3 cup salted butter, melted
1 15-ounce can pumpkin
2 cups sugar
2/3 cup water
4 eggs, separated
Zest of 1 whole lemon
1 tablespoon lemon juice
Preheat oven to 350 degrees and line 2 bread pans with parchment paper then spray the paper with cooking spray.
Mix flour, baking powder, baking soda, salt, and spice together, set aside.
With a mixer, mix together butter, pumpkin, sugar, and water.
Spoon dry ingredients into pumpkin mixture 1/3 at a time, mixing as you do so.
Add egg yokes one at a time until thoroughly blended.
Stir in lemon zest and juice.
In a separate medium-size bowl, beat egg whites until soft peaks form.
Fold egg whites into pumpkin bread mixture, taking your time (not to bust the air bubbles) until they are thoroughly incorporated.
Pour 1/2 mixture into each bread loaf pan.
Bake for 55-60 minutes.
Cool for 10 minutes in the pans then remove and continue cooling on cooling racks.
Lining the bread pans with parchment paper keeps the outside of the bread soft cooking evenly, no hard crust.
Bake bread batter in donut baking pans for easy individual servings, glaze and decorate or serve unglazed.
For a glaze to drizzle over bread, add 2 1/2 tablespoons lemon juice to 1 1/2 cups powdered sugar and mix. (Add water or more powdered sugar for desired consistency.)
Keywords: soft moist pumpkin bread