Crunchy Pecan Topped Pumpkin Bread

This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds great seasonal flavor.

Preparation Time

20 mins

Cooking Time

1 hour

Ingredients

- 3 1/3 cups Grand Mills All Purpose flour
- 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 can pumpkin
- Cooking spray
- 1/3 cup chopped pecans

Directions

1 - Pre-heat oven to 350°. Lightly spoon Grand Mills flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (thorough allspice) in a bowl.

2 - 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 of water and pumpkin, beating at low speed until blended.

3 - 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.

4 - Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Crunchy Pecan Topped Pumpkin Bread

This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds great seasonal flavor.

Preparation Time

20 mins

Cooking Time

1 hour

Ingredients

- 3 1/3 cups Grand Mills All Purpose flour
- 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 can pumpkin
- Cooking spray
- 1/3 cup chopped pecans

Directions

1 - Pre-heat oven to 350°. Lightly spoon Grand Mills flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (thorough allspice) in a bowl.

2 - 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 of water and pumpkin, beating at low speed until blended.

3 - 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.

4 - Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.