A Bit Healthier Pumpkin Bread

I love baking seasonal foods, and because it is fall, pumpkin is on my mind. Here is my recipe for pumpkin bread that’s just a tad guilt-free:
~Preheat oven to 350 and spray two loaf pans with non-stick spray.
2 cups whole wheat flour
1.5 cups all-purpose flour
1 cup Splenda

1/2 cup sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground sage
1 can packed pumpkin
1 cup light soy milk
3 egg whites
1/2 cup plus 3 tsp unsweetened apple sauce

Two Bowls. In the larger bowl: mix pumpkin, milk,eggs, and applesauce. In the other bowl: the rest of the ingredients.
With either an electric hand mixer or with a fork and some arm muscle (my method) gradually add the dry ingredients to the wet ingredients, mixing thoroughly. Divide batter evenly between the loaf pans. Bake 40 min (or more, until test poke comes out clean). Remove from oven, and let cool for 1 hour before cutting loafs.
This tastes so good just by itself…but it also tastes great with a little butter, apple butter, pumpkin butter, or a drizzle of melted chocolate chips! Yummmmm…