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Pumpkin Pecan Loaves Recipe

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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 Pecan Loaves 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 8-in. x 4-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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