Lower Fat Pumpkin Bread
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Serves/Makes: 24
Ready in: 1-2 hrs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 1/3 cup brown sugar, packed
- 3/4 cup fat-free milk
- 1 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs or egg substitute
- 1 can (15 ounce size) pumpkin
- non-stick cooking spray
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Combine flour and next seven ingredients (flour through cloves) in a large bowl, make a well in center of mixture. Combine brown sugar and the next five ingredients (sugar through pumpkin) in a bowl, stir well with a whisk until smooth. Add flour mixture, stirring just until moist. Coat loaf pans with cooking spray. Spoon batter into two 8- x 4-inch loaf pans. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on wire rack, remove from pans. Cool loaves completely, cut each loaf into slices.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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