From My Kitchen to Yours!

Despite being sick, I can still cook! And cooking gives me comfort. Especially when I get to eat yummy, but healthy food!

Today… Pecan Pumpkin Bread!

I actually got this recipe from an old Cooking Light magazine.

Yield: 2 loaves; 12 servings per loaf (serving size: 1 slice)

Ingredients:

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

Preparation:

Preheat oven to 350°.

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. For the last 10 minutes you may want to cover with foil to prevent too much browning on top. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

* Sliced, toasted and lightly spread with cream cheese = AAAAMMMAZZZING!!*
  
Nutritional Information:
  • Calories:198 (30% from fat)
  • Fat:6.6g
  • Protein:3.4g
  • Carbohydrate:32.3g
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