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Pumpkin-Pecan Bread


Yield: 1 loaf, eighteen 1/2-inch-thick slices Prep 25 mins Bake 350°F 55 mins Stand 15 mins

Ingredients

  • 2 cups  all-purpose flour
  • 1 1/2 teaspoons  ground cinnamon
  • 1 teaspoon  baking powder
  • 1 teaspoon  baking soda
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  ground allspice
  • Pinch freshly ground black pepper
  • 1 cup  canned pumpkin
  • 1 cup  sugar
  • 2 large eggs
  • 1/2 cup  fat-free milk
  • 1/4 cup  vegetable oil
  • 1/2 cup  chopped pecans, toasted

Directions

1. Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray. Set aside.

2. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice and pepper in medium bowl.

3. Whisk pumpkin, sugar and eggs in a large bowl. Whisk in milk and oil. Stir in dry ingredients just until blended; fold in nuts.

4. Pour batter into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack, 15 minutes. Unmold and cool completely on wire rack. Makes 1 loaf, eighteen 1/2-inch-thick slices.

Make Ahead Tip

  • Prepare and bake bread. Cover and freeze up to 1 month. Thaw at room temperature 4 hours.

Nutrition Facts

  • cal.(kcal)155,
  • Fat, total(g)6,
  • chol.(mg)24,
  • sat. fat(g)1,
  • carb.(g)24,
  • pro.(g)3,
  • sodium(mg)200,
  • Percent Daily Values are based on a 2,000 calorie diet