Pecan-Topped Pumpkin Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
3 1/3 cups all-purpose flour (about 15 ounces) |
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 |
cooking spray |
1/3 cup chopped pecans |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
3. 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.
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