Pumpkin-Nut Bread Recipe
- 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
- 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).
Reviews for Pumpkin-Nut Bread(4)
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I had a go-to pumpkin bread recipe but this one is just as good (if not better) and all that much easier with the use of the pound cake mix. I have made this recipe for holiday gifts and received compliments. I like making the recipe a day ahead of time and wrapping cooled loaves individually in plastic wrap; after sitting overnight, the flavors really come through and the bread is very, very moist. This is a very yummy pumpkin bread, especially when served with softened or whipped cream cheese.
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
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
Super easy to make and comes out suberb every time! One of my husbands favorites! Thank you!
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