Gluten Free White Chocolate Pumpkin Bread

2 Cups Pamela's Baking & Pancake Mix

1/2 Cup Brown Sugar Packed 

1 Tsp Baking Powder 

1 Tsp Baking Soda 

1 Tsp Vanilla Extract 

1 Can Pure Pumpkin 

1/2 Cup Milk (I used soy milk to reduce the lactose) 

1/2 Tsp Nutmeg 

1 Tsp Cinnamon 

3 Egg Whites 

1 Bag White Chocolate Baking Chips 

Set oven to 350 degrees. In one bowl whisk the baking & pancake mix, brown sugar, baking powder, baking soda, nutmeg, and cinnamon. In another bowl use a hand mixer to beat the eggs, pumpkin, vanilla and milk until smooth. Add the wet ingredients to the dry ingredients, mix until smooth. Add the bag of white chocolate chips and stir them in. 

If using a normal size loaf pan bake 1hr to 1hr 15min. 

If using a personal size loaf pan (8 loaves per pan) bake 30-35min.