Pumpkin Bread

Preheat oven to 350℉.
Place dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) into a mixing bowl and stir together. Set aside.
In another mixing bowl, add pumpkin pureé, egg whites, Monk fruit vanilla, plain non fat yogurt and water. Combine all these ingredients with a hand or stand mixer.
Add a third of the dry ingredients at a time to the wet ingredients and combine. Continue this process until all the dry ingredients have been incorporated into the wet ingredients.
Add the raisin to the batter and fold them in.
Divide the bread batter between the 4 min loaf pans. Place in the oven to bake. See notes at end.
Check the breads after 25 min in the oven. You are looking for a toothpick inserted in the center to come out clean or the top to spring back when lightly pressed. If the breads aren't quite done, continue to bake for another 5 min and check again. My breads were in the oven for a total of 30 min.
Remove the breads from the oven and let sit for 10 min. Remove the breads from the loaf pans and transfer to a cooling rack to completely cool.
Slice a cooled mini loaf and serve. Wrap the remaining breads in plastic wrap, place inside of a freezer bag and freeze for later use.
I cut each mini loaf into 4 piece for a decent size serving.