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!
Pecan-Topped Pumpkin Bread
Beau Gustafson; Katie Stoddard
This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds great seasonal flavor as well.
Yield: 2 loaves; 12 servings per loaf (serving size: 1 slice)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 198
- Calories from fat: 30%
- Fat: 6.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.9g
- Protein: 3.4g
- Carbohydrate: 32.3g
- Fiber: 1.2g
- Cholesterol: 18mg
- Iron: 1.4mg
- Sodium: 287mg
- Calcium: 53mg
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. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Note:
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.
Pecan-Topped Pumpkin Bread Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Freezable, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic, Family, Quick/Easy
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
More Recipes for Breads
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Mini Pumpkin Spice Loaves
Oxmoor House -
Sweet Potato-Pecan Pancakes
Oxmoor House -
Sticky-Bun Pumpkin Muffins
Southern Living
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