Pecan-Topped Pumpkin Bread

This is one of my favorite pumpkin bread recipes. Cooking Light always reworks a few recipes for readers and this was one that they redid last year around the holidays. I tried it then and have made it multiple times since. It is fast, moist, and delicious.
This time, my bread was done at the 50 minute mark, so you might want to check it a little early. It also makes two loaves, so it is perfect for dropping off at a neighbor or friend's house- that's what we did!

Pecan-Topped Pumpkin Bread from Cooking Light

3 1/3 cups all-purpose flour (about 15 ounces) ( I used 1 1/3 cup whole wheat 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 granulated 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

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

Coming Tomorrow- Red Lentil Burgers and Quinoa-Black Bean Salad