Thursday, October 6th, 2011
I make pumpkin bread at least once every year, usually several times. It’s just easy, delicious, comfort food when the weather starts to get a bit chilly. It’s that lovely time of year again, and I think I’ve found my new favorite pumpkin bread recipe! It’s been less than a week and we’ve nearly finished both loaves. Before you think we’re gluttons…it’s healthy! And it definitely doesn’t taste healthy.
In fact…I kind of hate to share the fact that it’s a lighter version. If I were you, I wouldn’t tell anyone! We have a saying in my family: “don’t tell everything you know.” Sometimes it’s just the truth.
Light Pecan-Topped Pumpkin Bread
Seriously, this is my favorite pumpkin bread to date. It’s moist, rich, and perfectly spiced. Give a loaf to a friend and they’ll never know it’s healthy! Or just be like us and eat both loaves in your own dang house. You’re a grownup.
Makes 2 loaves
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 (or walnuts)
Preheat oven to 350°F. Lightly grease and flour two loaf pans; set aside.
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 an electric mixer 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.
Spoon batter into pans and spread evenly. Sprinkle pecans evenly over batter.
Bake for 1 hour or until a wooden pick inserted into the center comes out clean, checking after 50 minutes (you may need to cover the breads with foil at this point if the nuts are starting to burn). Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on a wire rack.
*I did use (liquid) egg substitute as called for, because I normally have it on hand. If you don’t have this, you could use egg whites or even full eggs. Make sure to crack your eggs or whites into a measuring cup to make sure you’re using the correct amount.
**Per usual, I substituted nonfat (vanilla in this case) yogurt for the buttermilk. You could also use skim or nonfat milk with 1/2 tablespoon lemon juice (let stand for 5 minutes).