Pumpkin Pecan Bread

• 3-1/3 cups Flour
• 1 Tablespoon Baking Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoons Allspice
• 2 cups Granulated Sugar
• 1/2 cups Egg Substitute
• 1/2 cups Canola Oil
• 1/2 cups Low-fat Buttermilk
• 2 whole Large Eggs
• 1 can (15 Oz) Pumpkin Puree
• 2/3 cups Water
• 1/3 cups Chopped Pecans
• 1 can Cooking Spray

1. Preheat oven to 350 degrees F. Spray nonstick cooking spray into 2 standard sized loaf pans.
2. Measure and combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice (which I did not have on hand but it still was delicious). Stir to combine and set aside.
3. Into a medium bowl add sugar, egg substitute, oil, buttermilk, and eggs. Beat with a whisk or hand mixer. Add pumpkin and water and beat together.
4. Pour wet ingredients into dry and mix until combined.
5. Divide batter between the two pans. Top with pecans. Bake for an hour. When a toothpick comes out clean they are done. Let cool for 20 minutes before you enjoy.

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

Taken from tastykitchen.com/recipes/breads/pumpkin-pecan-bread/ (may not work)