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SWEET BREAD - Pecan-Topped Pumpkin Bread
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| 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 |
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.
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