Pecan Topped Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. Check the bread after 50 minutes of baking - you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent over-browning. Cooking Light. Ingredients:
3 1/3 cups all-purpose flour |
1 tablespoon baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon allspice |
2 cups granulated sugar |
4 large eggs |
1/2 cup canola oil |
1/2 cup low-fat buttermilk |
2/3 cup water |
1 (15 ounce) can pumpkin |
cooking spray |
1/3 cup pecans, chopped and toasted |
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour and next 6 ingredients (through allspice) in a large bowl.
3. In another bowl, combine sugar, eggs, oil, and buttermilk. Beat with a mixer at high speed until well blended.
4. Add 2/3 cup water and pumpkin, beating at low speed until blended.
5. Add flour mixture to pumpkin mixture, beating at low speed until just combined.
6. Spoon batter into 2 (9x5 ) pans coated with cooking spray.
7. Sprinkle pecans evenly over batter.
8. Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
9. Cool 10 minutes in pans on a wire rack.
10. Remove from pans, and cool completely on wire rack.
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