Pecan-Topped Pumpkin Bread

Photo by Beau Gustafson
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 low-fat buttermilk
- + 25 more ingredients
-
- 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
- Cooking spray
- 2 cups granulated sugar
- Cooking spray
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon baking powder
- ½ cup egg substitute
- ½ cup canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- 1 teaspoon salt
- 1/3 cup chopped pecans
- 2 teaspoons baking soda
- 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...
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