Pecan Topped Pumpkin Bread - cooking recipe

Ingredients

3 1/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 cups granulated sugar
4 large eggs
1/2 cup canola oil
1/2 cup low-fat buttermilk
2/3 cup water
1 (15 ounce) can pumpkin
cooking spray
1/3 cup pecans, chopped and toasted

Preparation

Preheat oven to 350 degrees.
Combine flour and next 6 ingredients (through allspice) in a large bowl.
In another bowl, combine sugar, eggs, oil, and buttermilk. 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 until just combined.
Spoon batter into 2 (9x5\") pans coated with cooking spray.
Sprinkle pecans evenly over batter.
Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
Cool 10 minutes in pans on a wire rack.
Remove from pans, and cool completely on wire rack.