adapted from Lovin' From the Oven

makes an 8x8" cake

This is the healthiest baked good ever. Whole wheat, oil-free, low in sugar, high in fiber. And it tastes freakin' gooood. Wanting to use up the leftover canned pumpkin from the pumpkin cheesecake, I made this pumpkin bread for my brother and I for breakfast. Since it was just for us, it was open to experimentation. But when some friends came over that night, they ended up eating it as dessert. So this is a pumpkin bread you can have anytime & all the time!

1. Combine flour, sugar, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt, in a medium bowl. Stir in pumpkin, egg whites, yogurt, and water until thoroughly combined. Top with chocolate chips, walnuts, oats.
2. Spread batter into 8x8" pan. Bake in a 350 degree oven for 20 minutes or until an inserted toothpick/fork comes out clean. 
3. Cool and cut into bars.