Pumpkin-Pecan Bread

1 loaf (16 servings)

1 cup canned pumpkin
4 tablespoons margarine or butter, room temperature
1/2 cup each: granulated and packed light brown sugar, 2% reduced-fat milk
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4–1/2 teaspoon ground mace
1/2 cup chopped toasted pecans


Per Serving:
Calories: 150; % calories from fat: 21; Protein (g): 1.9; Carbohydrate (g): 27.4; Fat (g): 3.4; Saturated fat (g): 0.6; Cholesterol (mg): 27.0; Sodium (mg): 225

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 2.0; Meat: 0.0; Fat: 0.5


1. Beat pumpkin, margarine, and sugars in bowl until well blended; mix in milk and eggs. Mix in combined dry ingredients; mix in pecans.

2. Spoon batter into greased 9 x 5-inch loaf pan and place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of bread comes out clean, about 31/2 hours. Cool in pan on wire rack 5 minutes; remove from pan and cool on wire rack.