Pecan-Topped Pumpkin Bread

Pecan-Topped Pumpkin Bread
Photo by Beau Gustafson

Ingredients

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

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

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