Hello all you lovely people!
I know, I know, I’ve been AWOL again lately. I feel like this a reoccurring trend once I hit midterms (I’m on the quarter system instead of the semester system, so this is basically every couple of weeks… le sigh) and it really bums me out that I feel too drained to blog. I miss you guys!
Anyways, one of my favorite ways to de-stress is to cook and bake and am so excited to share this recipe. It’s everything you could want in a good sweet bread: moist, bursting with flavor, and perfectly sweet. I’m not exaggerating when I say it’s the best pumpkin bread I’ve ever had (HAH- take that Starbucks!). 
And guess what? It contains no butter, mostly egg whites, and mostly whole wheat flour!
While I wouldn’t say that it has the nutritional stats of a carrot, it’s a great option for a healthier treat that still tastes absolutely delicious and like the real deal. Since I live in an apartment complex with well over 20 friends to share it with, the bread was gone in no time and nobody could even guess that they were enjoying a healthier treat. I promise, it won’t disappoint!
If you’re going to pin this recipe, please pin this picture below! Thank you!
Note: this recipe makes enough for one loaf and a some muffins. I haven’t yet mastered converting the recipe into two full loaves, but I’m working on it!
Enjoy and let me know how it turns out for ya! 
