Pecan Topped Pumpkin Bread

Olive Owl's Note:

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. Check the bread after 50 minutes of baking - you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent over-browning. Cooking Light.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 24

Yield: 12.0 pieces ...

• 3 1⁄3; cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon allspice
• 2 cups granulated sugar
• 4 large eggs
• ½ cup canola oil
• ½ cup low-fat buttermilk
• 2⁄3; cup water
• 1 (15 ounce) can pumpkin
• cooking spray
• 1⁄3; cup pecans , chopped and toasted

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour and next 6 ingredients (through allspice) in a large bowl.
3. In another bowl, combine sugar, eggs, oil, and buttermilk. Beat with a mixer at high speed until well blended.
4. Add 2/3 cup water and pumpkin, beating at low speed until blended.
5. Add flour mixture to pumpkin mixture, beating at low speed until just combined.
6. Spoon batter into 2 (9x5") pans coated with cooking spray.
7. Sprinkle pecans evenly over batter.
8. Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
9. Cool 10 minutes in pans on a wire rack.
10. Remove from pans, and cool completely on wire rack.