2 loaves; 12 servings per loaf (serving size: 1 slice)
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
1/3 cup chopped pecans
How to Make It
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. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.
I was thinking of the exact same substitutions. I never buy buttermilk or egg substitute and use coconut oil in place of canola oil all the time! Thanks for letting us know it's great with these subs! Love the muffins idea as well!
I made some changes - sub the buttermilk for 1/2 c yogurt. sub the egg sub for 2 eggs, making it 4 eggs total. sub the canola oil for coconut oil. used 1/2 the sugar and ditched the pecans. And i make muffins. 18min at the same temp and they make about 32 or so. They come out great!
I am so glad to have discovered this recipe. Each year around the holidays, I make pumpkin bread to give as gifts, using a recipe I've had for years. This year, I wanted a healthier version, hoping it would measure up, and this one certainly did! My old recipe called for 1 C oil, 3 C sugar, and 4 eggs, so you can imagine the calories and fat content. Everyone who received a loaf made using my new and improved recipe raved about how delicious it was. I think I may have substituted 1 C of brown sugar for a cup of the regular sugar (I just like the flavor brown sugar adds), but otherwise, followed the recipe. It was super moist and had wonderful flavor. I now consider this to be my traditional pumpkin bread recipe and am happy I can treat my family and friends to something they can enjoy without all the extra calories and fat.
I finally found a rainy day to dig for a pumpkin bread recipe to put my frozen roasted
Halloween pumpkin to good use. Having no buttermilk I followed suggestions and used a Greek yogurt. I used 4 eggs and split the flour regular/whole wheat. For water I substituted apple juice, and halved the canola oil with some apple butter. I increased spices a bit, reducing the sugar amount almost by half using both raw and brown sugars. Finally I tossed lots of nuts and seeds into the batter: pumpkin, spicy sunflower, and walnuts. I followed the note to tent the loaves for the final 10 minutes.
Results are exactly what I hoped for, rich flavor, light texture, not greasy, and full of
surprise nutty-seedy bits. Delicious! Thanks for all the other cooks' notes!
I used whole eggs and regular buttermilk, because that is what I had on hand. Delicious! I thought that the spices were fine as listed. No need to add extra, but I really enjoy the taste of pumpkin. I think it is a tad bit sweeter than it needs to be, so next time I will reduce the sugar a bit and try substituting applesauce for half of the oil. I really like the added flavor and texture of the pecans - would not omit them.
Love this! Very, very moist. Used vanilla yogurt, and two more eggs since no egg sub. So healthy and yummy. Check after 50 min for sure, mine was done at 53. Next time will add cranberries and try and reduce sugar.
This is a family favorite. I've made it a number of times and have never had to cover with foil to prevent overbrowning. If we are feeling really decadent, we'll warm up the bread and slather some cream cheese on it.
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