Fall equals PUMPKIN!!!

You guys may recognize this Pumpkin Bread from my facebook wall, but I thought you might like to try this recipe in your own kitchens. It is one of my fall favorites, as it is not only delicious, but also on the healthier side. Note the whole wheat flour, egg substitutes, and buttermilk for added moistness. 

Hope you enjoy as much as I did!

Pumpkin Bread

Ingredients:

2 3/4 cups all-purpose flour + 1/2 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
1/3 cup toasted, chopped almonds

Preheat oven to 350°. Grease 2 (9 x 5-inch) loaf pans with cooking spray.

Combine flour(s) and next 6 ingredients (through allspice) in a medium size 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 almonds evenly over batter. Bake at 350° for 50 minutes to 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.