Pecan-Topped Pumpkin Bread

• 3 1/3 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
• 1/2 teaspoon ground allspice
• 2 cups granulated sugar
• 1/2 cup egg substitute
• 1/2 cup canola oil
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin
• cooking spray
• 1/3 cup chopped pecans

1. Preheat oven to 350u0b0.
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. 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-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350u0b0 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.

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

Taken from www.food.com/recipe/pecan-topped-pumpkin-bread-360548 (may not work)