Can you believe that autumn is right around the corner? It’s almost time for pumpkin spiced lattes, hot chocolate (with the mini marshmallows, of course), cider and cozy comfort food! This Cooking Light pumpkin bread recipe is a sweet treat that’s not too heavy or guilt-inducing. Bake a loaf for a friend, get-to-gether or family dessert.
What You’ll Need
- 3 1/3 cups all-purpose flour
- 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 eggs
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- Cooking spray
- 1/3 cup chopped pecans
How It’s Done
- Preheat oven to 350 degrees.
- Measure flour (leveling measuring cups with a knife’s dull edge).
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- In a separate bowl, add sugar, egg substitute, oil, buttermilk and eggs. Beat with a mixer at high speed until blended. Add 2/3 cup of water and pumpkin and beat at low speed until blended.
- Add dry flour mixture to the pumpkin mixture, beat on low speed until combined.
- Lightly coat 2 9×5 loaf pans with cooking spray and pour batter into the 2 pans.
- Sprinkle pecans over the batter.
- Bake at 350 degrees for 1 hour or until a toothpick can be inserted and removed cleanly.
- Allow bread to cool for 10-15 minutes before removing from loaf pans.
