Pecan-Topped Pumpkin Bread

Wouldn't you love to wake up Thanksgiving morning smelling the cozy aroma of fresh pumpkin bread baking in the oven? This recipe combines my two favorite Thanksgiving flavors -- pumpkin and pecans. And it's a simple enough recipe that you can whip it up in a snap first thing in the morning before you get started on the main event!

You must try this nutty, satisfying pumpkin bread. Get the taste of roasted pecans without having to make pecan pie! This bread will easily become a Thanksgiving morning tradition. I don't think you'll be dealing with "leftovers" with this tasty treat. It's a sure family-pleaser for Thanks-givers of all ages.

Pecan-Topped Pumpkin Bread from Cooking Light

• 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 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

Instructions

1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
3. 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. 
4. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. 
5. Bake at 350°F 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.