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Pumpkin Pecan Loaves for a Crowd

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
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    3 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.

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  • Joscy
    May 14, 2014

    These loaves make wonderful gifts! Saving not only to give but for my special family who love 'em!!

  • Tiaglo
    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.

  • lvarner
    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.

  • delowenstein
    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

  • delowenstein
    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

  • jetlears
    Dec 21, 2011

    Super easy to make and comes out suberb every time! One of my husbands favorites! Thank you!

  • nshimmel
    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.

  • Brad'swife
    Nov 16, 2010

    So simple and so good!

  • pamdevone
    Oct 9, 2010

    All I can say is WOW, what a fantastic recipe. Everyone loved it! Thanks so much for sharing this recipe.

  • arnie11
    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.