Pecan Topped Pumpkin Bread Cooking Light Food

PECAN-TOPPED PUMPKIN BREAD

Steps:

• 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.

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING

Steps:

• Bread: preheat oven to 350°.
• Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
• Reserve 1/2 cup of the toasted pecans for the topping.
• Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
• Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
• Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
• Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
• Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
• Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
• **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

PECAN TOPPED PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine flour and next 6 ingredients (through allspice) in a large bowl.
• In another bowl, combine sugar, eggs, oil, and buttermilk. 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 until just combined.
• Spoon batter into 2 (9x5") pans coated with cooking spray.
• Sprinkle pecans evenly over batter.
• Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
• Cool 10 minutes in pans on a wire rack.
• Remove from pans, and cool completely on wire rack.