Pecan-Topped Pumpkin Bread
This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds great seasonal flavor as well.
Prep Time: 15 min
Cook Time: 1 hour
Ingredients:
| 3 1/3 cups | all-purpose flour |
| 1 tablespoon | baking powder |
| 2 teaspoons | baking soda |
| 1 teaspoon | salt |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | ground nutmeg |
| 1/2 teaspoon | ground allspice |
| 2 cups | granulated sugar |
| 1/2 cup | egg substitute |
| 1/2 cup | canola oil |
| 1/2 cup | low-fat buttermilk |
| 2 | , large eggs |
| 2/3 cup | water |
| 1 (15-ounce) can | pumpkin puree |
| cooking spray | |
| 1/3 cup | chopped pecans |
Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Source: myrecipes.com
