Pumpkin Pecan Loaves for a Crowd
Total TimePrep: 20 min. Bake: 45 min. + cooling
Makes3 loaves (12 slices each)
- 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
- Preheat oven to 350°. 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 pound cake mixes, pumpkin, eggs, water, baking soda and pumpkin pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in remaining pecans.
- Divide half of the batter among three greased and floured 8x4-in. loaf pans. Sprinkle with half the streusel. Top with remaining batter and streusel.
- Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
May 14, 2014
These loaves make wonderful gifts! Saving not only to give but for my special family who love 'em!!
Apr 15, 2014
Made this bread the other day and couldn't even keep the dog out of the kitchen. Someone in the home was not happy that I gave a loaf away! It was moist and delicious. There will be another batch in the oven soon.
Jul 2, 2013
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.
Aug 29, 2012
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
Aug 29, 2012
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
Dec 21, 2011
Super easy to make and comes out suberb every time! One of my husbands favorites! Thank you!
Jan 22, 2011
Made many loaves this fall- a very simple recipe, moist and delicious! Everyone I shared with thought it was excellent and asked for more.
Nov 16, 2010
So simple and so good!
Oct 9, 2010
All I can say is WOW, what a fantastic recipe. Everyone loved it! Thanks so much for sharing this recipe.
Nov 26, 2009
this is my favorite both at home and for gifts. All the teachers at our elementary school wanted the recipe. Many will receive a loaf for Christmas. Thanks for a great magazine.