It wouldn't truly be fall without some good ol' pumpkin bread now would it?  I've been dying to make this recipe again and dig into the loaf!  I experimented with it though and used a special gluten free baking mix to see how it would turn out, with a backup can of pumpkin on hand just in case it turned out miserably bad.  Boy was I thrilled to cut a moist slice and rejoice that my taste buds were just as happy with this tweaked version as the normal!  Aside from looking not as pretty (it turned out more flat), it was taste-test worthy enough to give the second loaf to a new neighbor who moved in across the street.  He'll never know the difference!  And as for our loaf:  it's disappeared!

This recipe comes from a November 2007 issue of Cooking Light.  It's got a few more ingredients as other pumpkin breads I've made, but I love how it tastes just as yummy, is very moist, and isn't as oily.  It makes two loaves, one you can either give away or freeze.  It bakes for 60 minutes and you may have to cover the loaves the last 10-15 minutes so the tops don't burn.  Finally, you can always leave off the pecans if you don't like nuts or have an allergy, or use walnuts if you prefer. 

• 3 1/3 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
• 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
• Cooking spray
• 1/3 cup chopped pecans

Preheat oven to 350°.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a 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 pecans evenly over batter. Bake at 350° for 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.

To see previous weeks of "The Foodie's Fall Cornucopia" series, click here and here. 

If you're a blogger, I hope you share a fall recipe with us today by linking to your specific blog post down below using Mr. Linky.  Or maybe you have an idea of a fall recipe you'd like me to feature?  If so, leave a comment with your idea; I'd love to hear from you!  (To leave a comment, click on the "Comments" link at the very bottom of the post...it looks like fine print <grin>.)