Pumpkin Pecan Loaves
|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)|
|Water||3⁄4 Cup (12 tbs)|
|Baking soda||2 Teaspoon|
|Pumpkin pie spice||2 Teaspoon|
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