Pecan Topped Pumpkin Bread

Low-fat, guilt-free, REALLY GOOD Pumpkin Bread.  That’s all I am going to say.  Just follow the basics of this recipe…. add or adapt as you want and ENJOY this delicious seasonal treat!!

What you need:

1 cup brown sugar
2 large egg whites
1/3 cup plain low-fat greek yogurt
1/4 cup canola oil
1 cup pumpkin (no sugar or seasonings added)
1 teaspoon vanilla
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped pecans

What to do:

–  Preheat oven to 350 degrees

– Coat baking (loaf size) pan with cooking spray

–  Combine ingredients – sugar through vanilla – and mix well

–  Add dry ingredients (except pecans)  and combine until just mixed… Don’t over-mix

–  Pour mixture into baking pan and top with pecans

–  Bake for 45 minutes and check with a tooth pick

–  Let cool in pan for 10 minutes

– ENJOY!!!


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3 Responses to Pecan Topped Pumpkin Bread

  1. Luke Johnson says:

    Looks good!

  2. Nicole Racicot says:

    Well fancy that! I have a little leftover pumpkin puree in my fridge right now and what a perfect day to whip up this recipe!

    Did you hand mix the dry ingredients so as to not overmix?

  3. Rachael says:

    I tried real instead of canned pumpkin last night and it turned out wonderful! Thanks so much for such a great fall recipe! Oh, Nicole – I did hand stir and it worked great. 🙂

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