Today is officially the first day of fall, although the weather may not feel like it! I am starting to get into the spirit of the season, mostly because I'm ready for cooler temperatures and I've invested lots of money in cute little cardigans and sweaters! ;)
This is by far my FAVORITE pumpkin bread recipe! It is so moist, and it has just the right amount of flavor. It's also pretty healthy, which is a plus in my book! I found this recipe a few years ago in Cooking Light, and it's the only pumpkin bread I've made since then! Enjoy!
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| Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. |
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| Beat together sugar, egg substitute, oil, buttermilk, and eggs. |
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| Add water and pumpkin to mixture and combine. |
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| Add flour to pumpkin mixture and combine. |
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| Spoon batter into 2 loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. |
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| Bake for 1 hour, then cool in pan on wire rack for 10 minutes. Remove from pans and cool completely. |
Ingredients:
3 1/3 cups 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 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
1/3 cup chopped pecans (optional)
Directions:
Preheat oven to 350 degrees F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
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 (9x5-inch) loaf pans coated in cooking spray. Sprinkle pecans evenly over batter. Bake 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.
Notes:
You can omit pecans, or substitute any nut of your choice.
If you are like me and don't use buttermilk often, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to milk to make 1 cup. So, for this recipe that would be 1/2 tablespoon lemon juice or vinegar to just under 1/2 cup of milk. Let it sit for about 5 minutes, and voila, buttermilk! :)
After about 50 minutes of baking, you may need to cover the loaves with aluminum foil to prevent over browning.
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