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Pecan-Topped Pumpkin Bread
Sub Yogurt for buttermilk
Ingredients
  • 3 ⅓ cups all-purpose flour (about 15 ounces)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 2 cups granulated sugar
  • ½ cup egg substitute
  • ½ cup canola oil
  • ½ cup low-fat buttermilk
  • 2 large eggs $
  • ⅔ cup water
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • ⅓ cup chopped pecans
Steps
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