I'm on Jury Duty this week, friends.  Which means that for the last few days I've ben doing a lot of sitting around, answering the same questions a million different ways.  They (and by they, I mean the lawyers and Judge) have deemed me non-offensive enough that they want me to stay on the jury.  So that's where I'll be for the next week or so.  I think the right thing to do in this circumstance is to make some low a pumpkin bread, because it's 1)does not cntain two sticks of butter like most of my recipes do and 2) it's delicious. And since the weather here has gone cuckoo cold, I think we can at least use it as an excuse to eat seasonally inappropriate quickbreads.  Sound good?

Oh and P.S.  I was asked to make a big ol' cake this week, so get ready!

Low Fat Pumpkin Bread (Skinnytaste.com)

Ingredients:
1 1/2 cups pumpkin puree (homemade or canned)
1 1/4 cups unbleached all purpose flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray

Directions:
Preheat oven  to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

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

 In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.

Scrape down sides of the bowl.

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

Pour batter into loaf pan and bake on the center rack for 50-55 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.