Pecan-Topped Pumpkin Bread


Even though baking with pumpkin is most popular in the Fall (pumpkin growing season), canned pumpkin is sold year-round and is more commonly used in baked goods anyways since fixing a pumpkin is quite fussy. This outstanding quick bread uses a whole can of pumpkin, yielding two loaves, one of which can easily be froze if needed. This is actually one of the most healthy recipes for pumpkin bread I’ve come across, but you would never know it by its amazing taste! It has definitely earned the title for my favorite recipe for pumpkin bread. This bread delivers the perfect sweetness and a wonderfully moist crumb. The pecans layered atop lend it a nice crunch, complementing its smooth, velvety interior.

Savor and enjoy!

Pecan-Topped Pumpkin Bread

Yield: 2 9×5 inch loaves, 12 servings per loaf (serving size: 1 slice)


3 1/3 cups all-purpose flour (about 15 ounces)

1 TBP baking powder

2 tsps baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground allspice

1 1/4 to 1 1/2 cups granulated sugar (depending on how sweet you like quick breads)

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


Preheat oven to 350 degrees. Combine flour and next 6 ingredients (through allspice) in a medium bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Pour batter into 2 (9×5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter.

Bake at 350 for about an hour or until a wooden pick inserted in center comes out clean. I would suggest baking for about 50 minutes, rotating from front to back half way through baking time, and then if not done, cover with tin foil (poke a hole in center or where underdone) and bake about 10 more minutes or until moist crumbs emerge on toothpick when tested.

Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Adapted from Cooking Light 


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