Velvet Pumpkin Bread - cooking recipe

Ingredients

vegetable oil cooking spray
1 cup canned pumpkin
1/3 cup nonfat milk
2 eggs, slightly beaten
2 tablespoons stick margarine
1 tablespoon canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans, dry-roasted
1/2 cup sugar
1/2 cup firmly packed light brown sugar

Preparation

Preheat the oven 350 degrees.
Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Stir the remaining ingredients into the flour mixture.
Make a well in the center of the flour mixture.
Pour the pumpkin mixture all at once into the well.
Stir until just moistened.
Don't over mix. Pour the batter into the loaf pan.
Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
Turn out onto a cooling rack.
Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.