Pumpkin Bread makeover

• 2 cups all-purpose flour
• 1-1/2 cups plus 4 teaspoons sugar, divided
• 1 cup whole wheat flour
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup canola oil
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions

• In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
• Spoon into two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

I've always like pumpkin pie and now that I have become a Mommy, I am happy to say that my kids love anything pumpkin. I think this recipe would be GREAT with a bit of cream cheese drizzle, or better yet turn it into a nice yummy french toast for those cold mornings.