INGREDIENTS


* 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


SERVINGS 24
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 50 min.
TOTAL 65 min.


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. x 2-in. baking pans coated with nonstick 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).




NUTRITIONAL INFO



Nutritional Analysis: One slice equals 197 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 124 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.