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.

Recipe uploaded with Shop'NCook for iPhone.

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