Pumpkin-Nut Bread Recipe

Pumpkin-Nut Bread Recipe photo by Taste of Home

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This recipe is too good not to share! Three loaves easily feed a crowd, or you can use them as gifts. Either way, these spice-swirled loaves get gobbled up fast.—Robin Guthrie, Victorville, California

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Pumpkin-Nut Bread Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 36 Servings

20 45 65

Ingredients

3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup cold butter, cubed
1 cup chopped pecans, divided
2 packages (16 ounces each) pound cake mix
1 can (15 ounces) solid-pack pumpkin
4 eggs
3/4 cup water
2 teaspoons baking soda
2 teaspoons pumpkin pie spice

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 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 8x4-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 for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (12 slices each).

Originally published as Pumpkin Pecan Loaves in Taste of Home February/March 2008, p41

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Reviewed on Aug. 29, 2012 by delowenstein

I plan on trying this recipe again sometime-I admit that I may just modify the recipe to suit my tastes & see how it works out!

If my adaptations for these loaves DO work out, I will post another rating! Dawn E. Lowenstein

Reviewed on Aug. 29, 2012 by delowenstein

I tried the recipe today for the first time. I did use a regular cake mix, rather than a pound cake mix, but I followed the recipe as stated! I did add 1-1/2 tsp. ground cinnamon to the streusel mixture. When I baked the loaves, I noticed that they rose, but didn't have a higher top & the cresting which gives a quick bread it's cracked top was minimal! I also used 1/2 cup semi-sweet chocolate chips in the pumpkin batter with 1/8 cup all-purpose flour to prevent the chips from sinking to bottom of the breads. I was hoping for a more impressive appearance of the breads. Fortunately, the loaves weren't soggy-I cut one & I admit that I ate the whole bread! I'd originally rated this recipe as excellent, but now, I feel that Good to Very Good is my latest rating! Dawn