Healthy Wheat Pumpkin Bread with Blueberries & White Chocolate

1. Preheat oven to 350ºF. Spray a loaf pan (see note) with cooking spray and set aside.
2. In a large bowl with a wire whisk, combine sugars and egg substitute. Add pumpkin, applesauce, yogurt, oil, and vanilla; stir to combine.
3. In a medium bowl, combine remaining ingredients except blueberries and white chocolate chips. Add flour mixture to pumpkin mixture and stir until just combined. Fold in blueberries and white chocolate chips. Do not overmix.
4. Pour batter into prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan 10 minutes. Invert bread onto a wire rack to cool completely.

Note: I made mine into mini loaves and baked for 33 minutes.

(Recipe adapted from November 2009 Good Housekeeping Magazine.)