Wednesday, October 27, 2010

Recipe: Pecan-Topped Pumpkin Bread

Fall is my favorite season to cook. I love the smell of all the spices that come along with my favorite Fall recipes and it's always fun to bring home an impressive squash and turn it into some delicious. This week I was able to try a new pumpkin bread recipe featured here. The recipe calls for an entire can of pumpkin (yum!) and amazing spices like nutmeg, cinnamon, and allspice. The house smells amazing while it's baking and the recipe makes 2 loaves, perfect if you would like to make someones day with a pumpkin bread.
 Here's the recipe, enjoy!

Pecan-Topped Pumpkin Bread
3 1/3 c. all purpose flour
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  canola oil
1/2  cup  low-fat buttermilk
3  large eggs
2/3  cup  water
1  (15-ounce) can pumpkin
1/3  cup  chopped pecans

* The original recipe called for a combination of egg substitute and eggs. Since I didn't have any egg substitute I just added an extra egg to the recipe.

1. Preheat oven to 350° and butter your 2 loaf pans.
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.

4. 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.
5. Spoon batter into your 2 (9 x 5-inch) butter coated loaf pans. 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.

It turns a beautiful golden brown once you take it out of the oven. Keep an eye on it while it cooks, my oven is really strong so the cooking time was about 10 minutes shorter the time in the recipe.

Pumpkin image via We Heart It


Marie Theron said...

Thank you for this amazing recipe, I will pass it on to some family and friends!