Pecan-Topped Pumpkin Bread

By fluteanjel

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

Preparation

Step 1

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.