(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
All you need for Pecan-Topped Pumpkin Bread heaven is the following: Salt, Buttermilk (I love the powdered buttermilk because it’ll keep a long time in the fridge), Chopped Pecans (or any nuts you’d prefer), Egg Substitute, All-Purpose Flour, Canola Oil, 2 Large Eggs, Baking Powder, Baking Soda, Cinnamon, Allspice, Nutmeg, Sugar, and 1 can of Pumpkin Puree.
Before you do anything, preheat the oven to 350 degrees. Then in a bowl add your dry ingredients including 3 1/3 cups of all-purpose flour, 1 tablespoon of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground allspice.
And whisk the ingredients until everything is well combined.
Then grab your KitchenAid or electric mixer of choice and add in 2 cups of granulated sugar, 1/2 cup of egg substitute, 1/2 cup of canola oil, 1/2 cup of low-fat buttermilk, and 2 large eggs.
You’ll want to beat this at a higher speed until the ingredients are well incorporated.
Then add 2/3 cup of water and one 15 ounce can of pumpkin puree to the mixing bowl.
Mix on a higher speed to incorporate the pumpkin puree really well.
Because it was a two-handed process, you’ll just have to see the end result of me adding the dry ingredients very slowly to the wet ingredients while the mixer ran at a low speed. You want to stop once the batter is just combined…AKA – don’t overmix the batter. 🙂
Now grab 2 loaf pans (9″x5″ in size) that have been liberally coated in cooking spray. Spoon the batter into the loaf pans and try to get about the same in each pan so they cook for the same amount of time.
Then just sprinkle 1/3 cup of chopped pecans over the batter. Bake the bread in the middle of the oven for about an hour. Check it about 50 minutes into baking. You can cover it with foil at this point if it’s getting too brown. And it’s all done when a wooden toothpick comes out clean when inserted in the center of the bread.
When it’s all done, let it cool in the loaf pans for 10 minutes on a wire cooling rack.
After 10 minutes, carefully remove the bread from the pans and let them cool completely on the cooling rack. Then I dare you not to dive in. This was such a fabulous treat and made my whole house smell like Fall. You can’t beat that! Happy baking my friends!
- 3⅓ 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
- ½ teaspoon ground allspice
- 2 cups granulated sugar
- ½ cup egg substitute
- ½ cup canola oil
- ½ cup low-fat buttermilk
- 2 large eggs
- ⅔ cup water
- 1 (15-ounce) can pumpkin
- Cooking spray
- ⅓ 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 ⅔ 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.
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