Pecan Pumpkin Bread

By shuber

Ingredients

• 3 1/3 C. all-purpose flour
• 1 Tbs. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 2 C. granulated sugar
• 1/2 C. egg substitute
• 1/2 C. canola oil
• 1/2 C. low-fat buttermilk
• 2 large eggs
• 2/3 C. water
• 1 (15-oz) can pumpkin
• Cooking spray
• 1/3 C. chopped pecans

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients 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 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 (9x5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350 degrees for 1 hour or until 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.