Pumpkin Apple Spice Bread

This is another recipe from "Eating for IBS" by Heather Van Vorous. It is amazing what canola oil can do as a replacement for butter. It keeps the muffins so tender and moist and you can't even tell that it does not contain egg yolks at all. I was baffled by the power of the egg whites in this recipe. Amazing.

TOPPING:

1 tbs flour
5 tbs brown sugar
1 ts cinnamon
1 tbs canola oil

Combine ingredients and set aside

SIFT INTO A LARGE BOWL:

3 C flour
3/4 ts salt
2ts baking soda
1 1/2 ts cinnamon
1 ts nutmeg
1 ts cloves
1/4 ts allspice
1/4 ts ginger

Whisk ingredients with a wire whisk or fork until thoroughly blended.

IN A LARGE BOWL BEAT WELL WITH ELECTRIC MIXER:

16 oz can pumpkin
3/4 C canola oil
2 1/4 C granulated sugar
8 organic egg whites

Fold into wet ingredients:
2 large granny smith apples, peeled and chopped (~ 2 C)

With wooden spoon, add dry ingredients into wet stirring till blended. Pour batter into two non-stick loaf pans or muffin tins sprayed with cooking oil. Sprinkle on topping and bake 50 minutes at 350 Degrees F or for 30-35 minutes for muffins. Cool on racks.

The time is drawing near to when we head over to Pensacola Florida. The reality is hitting me that I will be returning to school. To culinary school and that pretty much freaks me out. It's like, going into an unknown domain. Not only am I so out of touch with school, but the thought of Chefs almost scare me. I imagine them at the top of the hierarchy and me at the end of the bottomless pit. Them glaring down at me, testing me to see if I will pull through this program. Am I being stupid? or is my anxiety justified, just preparing me for the true life as a pastry/baking student. A lowly, lowly nobody. I hope I can pull through......