AuthorMargaret Patterson, Milton, Florida, Cooking Light , NOVEMBER 2007
Ingredients
3 1/3cupsall-purpose flour --about 15 ounces
1tablespoonbaking powder
2teaspoonsbaking soda
1teaspoonsalt
1teaspoonground cinnamon
1teaspoonground nutmeg
1/2teaspoonground allspice
2cupsgranulated sugar
1/2cupegg substitute
1/2cupcanola oil
1/2cuplow-fat buttermilk
2large eggs
2/3cupwater
15ouncespumpkin
Cooking spray
1/3cupchopped pecans
Instructions
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.