Pecan-Topped Pumpkin Bread

Name: Pecan-Topped Pumpkin Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 teaspoons baking soda; 425 grams pumpkin; 118 milliliters canola oil; 118 milliliters egg substitute; 2 larges eggs; 425 grams 1/3 cups all-purpose flour (about; 473 milliliters granulated sugar; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 118 milliliters low-fat buttermilk; 79 milliliters chopped pecans; 1 teaspoon salt; 158 milliliters water

You can never have too many morn meal recipes, so give Pecan-Topped Pumpkin Bread a try. This recipe serves 12. One serving contains 394 calories, 7g of protein, and 13g of fat. A mixture of ground cinnamon, water, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 35

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Oven

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Knife

Combine flour and next 6 ingredients (through allspice) in a bowl.

Ingredients you will need

Allspice

All Purpose Flour

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Bowl

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended.

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Egg Substitute

Buttermilk

Sugar

Egg

Cooking Oil

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Blender

Bowl

Add 2/3 cup water and pumpkin, beating at low speed until blended.

Ingredients you will need

Pumpkin

Water

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.

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Cooking Spray

Pumpkin

All Purpose Flour

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Loaf Pan

Sprinkle pecans evenly over batter.

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Pecans

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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Wire Rack