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Pumpkin-Nut Bread

 Pumpkin-Nut Bread
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
36 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 3/4 cup packed brown sugar
  • 1/2 cup King Arthur Unbleached 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

2 of 2

Pumpkin-Nut Bread (continued)

Directions (continued)

  • pans to wire racks to cool completely. Yield: 3 loaves (12 slices
  • each).