Source: dLife

The nutty aroma of this homemade pumpkin and pecan bread will fill your home!

Servings

1.75 cup white all purpose flour
1 tsp low sodium baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup sugar
0.75 tsp ground cinnamon
0.5 tsp ground nutmeg
1 cup Pumpkin, canned, unsalted
0.5 cup liquid egg substitute
2.5 tbsp vegetable oil
0.25 cup chopped pecans

1 Preheat oven to 350 degrees F.
2 In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg; make a well in the center.
3 In a separate bowl, mix the pumpkin, egg substitute, and oil, add to the well of the dry ingredients and mix until just moistened. Gently fold in pecans.
4 Spray an 8 x 4 inch loaf pan with nonstick cooking spray and spoon batter into pan.
5 Bake until toothpick inserted into the center comes out clean, about 45 minutes, cool in pan for 10 minutes, then remove and transfer to a cooling rack, cool completely. Slice into 16 servings, 1/2 inch thick.

These are great to share during the holidays, so make extra and bring as a gift.