Ingredients
2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup canned pumpkin puree
2 cups nonfat buttermilk
4 large egg whites
1 tablespoon unsalted butter, melted
1/4 cup molasses
Vegetable oil spray
Preparation
Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.
