Autumn Pumpkin Bread

AUTUMN PUMPKIN BREAD
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1/2 cup vegetable oil
1 cup buttermilk
3/4 cup white sugar
3/4 cup brown sugar
4 eggs
16 ounces (2 cups) pumpkin
3-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons salt
2 teaspoon baking soda
1-1/2 cups pecans, chopped (optional)
Preheat oven to 350F. Spray two 9x5 loaf pans with cooking spray. In a large mixing bowl, combine oil, buttermilk and sugars and beat until smooth using an electric hand mixer. Add eggs and pumpkin; beat until smooth, about 2 minutes. Separately, combine flour, spices, salt and baking soda. Add to pumpkin mixture and combine until just blended. Remove beaters. Add pecans and stir in with a wooden spoon. Pour evenly into two loaf pans and bake 45 minutes or until a knife inserted into center is removed cleanly. Remove from oven, let cool five minutes Remove from pans and continue to cool.
Makes 12 slices each.
NUTRITION ESTIMATE Per Serving (with nuts): 168 Cal (57% from Fat, 6% from Protein, 37% from Carb); 2 g Protein; 11 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 16 g Carb; 1 g Fiber; 34 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 4 pointsPer Serving (without nuts): 116 Cal (43% from Fat, 6% from Protein, 51% from Carb); 2 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 15 g Carb; 1 g Fiber; 29 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 3 points