Old Fashioned Pumpkin Bread

¼ cup canola Oil

1 cup canned solid pack pumpkin

1 large egg

2 large egg whites

½ cup low-fat buttermilk

3 tablesoons molasses

1 cup Splenda granulated sweetener

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 ½ teaspoons cinnamon

1 teaspoon ginger

½ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon salt

Preheat oven to 350. Lightly coat 9 x 5 inch loaf pan w/ nonstick cooking spray. In a medium bowl, whisk together oil, pumpkin, whole egg, egg whites, buttermilk, molasses, and sweetener.  In a large bowl, combine the flours, baking powder, baking soda, spices and stir. Make a well in center and pour in pumpkin mixture. W/ large spoon or spatula, stir just until blended. Do not overmix. Spoon batter into prepared loaf pan and smooth surface. Bake for 40 to 45 minutes until crack appears dry or toothpick or cake tester inserted into center comes out clean. Cool on rack for 10 to 15 minutes and then remove from pan.

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