Pecan-Topped Pumpkin Bread

Ingredients

• 3 ¹/₃ cups all-purpose flour (about 15 ounces)
• ¹/₃ cup chopped pecans
• 1 teaspoon ground nutmeg
• ½ cup canola oil
• 2 large eggs
• 2 teaspoons baking soda
• ½ cup egg substitute
• + 25 more ingredients
• • ½ cup canola oil
  • Cooking spray
  • ½ cup low-fat buttermilk
  • ½ teaspoon ground allspice
  • ½ cup egg substitute
  • ²/₃ cup water
  • 3 ¹/₃ cups all-purpose flour (about 15 ounces)
  • ½ teaspoon ground allspice
  • 1 (15-ounce) can pumpkin
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • Cooking spray
  • ²/₃ cup water
  • 1 (15-ounce) can pumpkin
  • 1 teaspoon salt
  • ¹/₃ cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 2 cups granulated sugar
  • ½ cup low-fat buttermilk

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 a...

View full recipe at My Recipes