Pecan Topped Pumpkin Bread

• 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

1. Preheat oven to 350 degrees.
2. Combine flour and next 6 ingredients (through allspice) in a large bowl.
3. In another bowl, combine sugar, eggs, oil, and buttermilk. Beat with a mixer at high speed until well blended.
4. Add 2/3 cup water and pumpkin, beating at low speed until blended.
5. Add flour mixture to pumpkin mixture, beating at low speed until just combined.
6. Spoon batter into 2 (9x5") pans coated with cooking spray.
7. Sprinkle pecans evenly over batter.
8. Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
9. Cool 10 minutes in pans on a wire rack.
10. Remove from pans, and cool completely on wire rack.

flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, sugar, eggs, canola oil, lowfat buttermilk, water, pumpkin, cooking spray, pecans

Taken from www.food.com/recipe/pecan-topped-pumpkin-bread-376459 (may not work)