Monday, March 7, 2011

Pecan-Topped Pumpkin Bread

I live in New England and Spring is fast approaching (hopefully!), so I was in the mood to bake for the last time this winter with pumpkin.  I needed to get my pumpkin fix in before the warm weather arrives.  This bread is so moist and delicious.  The recipe makes two loaves which is a treat because you are still putting in the same effort and time for baking one loaf, but you get the added bonus of two!  You can freeze the second bread or bring it to a friend as a gift.  We had made plans to get together with my sister and brother-in-law, so we brought our extra pumpkin bread down as a surprise to them.  I hope they are enjoying it now.

This bread has a soft and airy center with a crunchy baked top garnished with nuts.  It is the perfect mix of textures.  The pumpkin and cinnamon flavors will warm you up.  I had mine with a cup of tea and it was a match made in heaven. 

Pecan-Topped Pumpkin Bread Recipe
Recipe from Cooking Light

Preheat oven to 350o

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
Cooking spray
1/3  cup  chopped pecans

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 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° 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.

      1) Don't have egg substitute in the house? No need to run out to the grocery store.  1/2 cup of egg substitute = 2 large eggs
      2)  I didn't have pecans in the house at the time I baked this delicious bread, so instead I topped it with chopped walnuts.
      3) I never buy buttermilk when a recipe calls for it.  It is very simple to make your own with milk and white vinegar.  1/2 cup of buttermilk = 1/2 of milk mixed with 1 1/2 teaspoons of white vinegar and let stand for 5 minutes.
     4) This is also delicious grilled up on a frying pan with a little butter.  It makes it toasted and crunchy on the edges and so warm and sweet on the inside.

1 comment:

  1. What great looking pumpkin bread! I love the cruchy nut topping and your tips are super helpful!


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