* Exported from MasterCook *
Bread, Pecan-Topped Pumpkin
Recipe By :Margaret Patterson
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Nuts
Amount Measure Ingredient -- Preparation Method
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3 1/3 cups all-purpose flour -- (about 15 oz)
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 lowfat buttermilk -- rrrrrrrrrr
2 large eggs
2/3 cup water
15 0z canned pumpkin
cooking spray
1/3 cup chopped pecans
Preheat oven to 350F.
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 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") loaf pans coated with cooking spray.
Sprinkle pecans evenly over batter. Bake at 350F 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.
Note:
This recipe makes two loaves. Freeze the extra bread, tightly wrapped
in plastic wrap, for up to one month. Omit the nuts or substitute
chopped walnuts, if you prefer. Check the bread after 50 minutes of
baking--you may need to cover the loaves with aluminum foil for the
last 10 minutes to prevent overbrowning.
Yield: 2 loaves; 12 servings per loaf
serving size: 1 slice
Description:
"Moist and flavorful, pumpkin bread is a favorite fall recipe
across the country."
Source:
"Cooking Light, NOVEMBER 2007"
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Per Serving (excluding unknown items): 248 Calories; 7g Fat (25.5%
calories from fat); 5g Protein; 43g Carbohydrate; 5g Dietary Fiber;
18mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : Traditional recipes can be pretty fattening, but this
version calls for egg substitute and low-fat buttermilk to help cut
calories. To make it even healthier, try substituting whole wheat
flour for some of the white and unsweetened applesauce for some of
the canola oil. A sprinkling of chopped pecans on top adds great
seasonal flavor as well.