Pecan-Topped Pumpkin Bread

Let me start out by saying how much I LOVE pumpkin. It's probably one of my biggest temptations this time of year so don't be surprised if you see plenty of pumpkin recipes on here. That being said this pumpkin recipe certainly did not disappoint. I cut back on the nutmeg a bit since even just smelling nutmeg gives me heartburn and all we had in the way of all spice was Jamaican all spice. It smelled fine so we used it and didn't notice any strange flavors. The spices in this are full of flavor and you can almost taste every spice in every bite. It is super moist and yummy and the best part is the second loaf in the freezer! A great cheaper alternative to my usual protein bar for breakfast and roughly the same number of calories. 5 out of 5 stars and delicious.

Source: Cooking Light

Serves: 24

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.
4. Note:
5. This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. 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 overbrowning.

Amount Per Serving

Calories: 198

Fat: 6.6g

Cholesterol: 18mg

Sodium: 287mg

Fiber: 1.2g

Protein: 3.4g