Pumpkin Pecan Bread

16 ingredients
5 steps

Ingredients

  • 3-1/3 cups Flour
  • 1 Tablespoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoons Allspice
  • 2 cups Granulated Sugar
  • 1/2 cups Egg Substitute
  • 1/2 cups Canola Oil
  • 1/2 cups Low-fat Buttermilk
  • 2 whole Large Eggs
  • 1 can (15 Oz) Pumpkin Puree
  • 2/3 cups Water
  • 1/3 cups Chopped Pecans
  • 1 can Cooking Spray

Directions

  1. 1
    Preheat oven to 350 degrees F. Spray nonstick cooking spray into 2 standard sized loaf pans.
  2. 2
    Measure and combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice (which I did not have on hand but it still was delicious). Stir to combine and set aside.
  3. 3
    Into a medium bowl add sugar, egg substitute, oil, buttermilk, and eggs. Beat with a whisk or hand mixer. Add pumpkin and water and beat together.
  4. 4
    Pour wet ingredients into dry and mix until combined.
  5. 5
    Divide batter between the two pans. Top with pecans. Bake for an hour. When a toothpick comes out clean they are done. Let cool for 20 minutes before you enjoy.

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