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Pumpkin Pecan Loaves

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Ingredients
  Packed brown sugar 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Cold butter 1⁄3 Cup (5.33 tbs)
  Chopped pecans 1 Cup (16 tbs), divided
  Pound cake mix 16 Ounce (1 Package)
  Canned solid pack pumpkin 15 Ounce (1 Can)
  Eggs 4
  Water 3⁄4 Cup (12 tbs)
  Baking soda 2 Teaspoon
  Pumpkin pie spice 2 Teaspoon
Directions

For streusel, combine brown sugar and flour in a bowl; cut in butter until mixture resembles coarse crumbs.
Stir in 1/2 cup pecans; set aside.
In a large mixing bowl, combine the pound cake mixes, pumpkin, eggs, water, baking soda and pumpkin pie spice; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Fold in remaining pecans.
Divide half of the batter among three greased and floured 8-in.x 4-in.x 2-in.loaf pans.
Sprinkle with half of the streusel.
Top with remaining batter and streusel.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool loaves for 10 minutes before removing from pans to wire racks to cool completely

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pecan

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