Pecan Topped Pumpkin Bread Recipe #376459
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. 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 over-browning.
Cooking Light.
by Mitra <3
1¼ hours | 15 min prep
SERVES 24 , 12 pieces per loaf
- 3 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2/3 cup water
- 1 (15 ounce) can pumpkin
- cooking spray
- 1/3 cup pecans, chopped and toasted
- Preheat oven to 350 degrees.
- Combine flour and next 6 ingredients (through allspice) in a large bowl.
- In another bowl, combine sugar, eggs, oil, and buttermilk. 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 until just combined.
- Spoon batter into 2 (9x5") pans coated with cooking spray.
- Sprinkle pecans evenly over batter.
- Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
- Cool 10 minutes in pans on a wire rack.
- Remove from pans, and cool completely on wire rack.
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5 stars