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Pumpkin-Pecan Bread

Yield 16 servings (serving size: 1 [1/2-inch] slice)
Make an extra batch of this aromatic nut bread to share during the holidays.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1/2 cup egg substitute
  • 2 1/2 tablespoons vegetable oil
  • 1/4 cup chopped pecans
  • Cooking spray

Nutrition Information

  • calories 112
  • caloriesfromfat 30 %
  • fat 3.7 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.4 g
  • carbohydrate 17.6 g
  • fiber 1.1 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 75 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Fold in pecans.

  3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center of loaf comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

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