Pecan-Topped Pumpkin Bread Recipe

Name: Pecan-Topped Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
3
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 350u00b0 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.

1403

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/3 cups all-purpose flour (about 15 ounces), 1 tablespoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Pecan-Topped Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan-Topped Pumpkin Bread

How did you like this recipe?

Frequently Asked Questions