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Pumpkin Pecan Loaves Recipe
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cold butter||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1 Cup (16 tbs), divided|
|Pound cake mix||16 Ounce (1 Package)|
|Canned solid pack pumpkin||15 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Baking soda||2 Teaspoon|
|Pumpkin pie spice||2 Teaspoon|
Serving size: Complete recipe
Calories 4345 Calories from Fat 1584
% Daily Value*
Total Fat 182 g279.4%
Saturated Fat 63.7 g318.3%
Trans Fat 0 g
Cholesterol 1007.2 mg
Sodium 6679.4 mg278.3%
Total Carbohydrates 641 g213.7%
Dietary Fiber 26.4 g105.8%
Sugars 374.9 g
Protein 69 g138.4%
Vitamin A 1382.6% Vitamin C 35.8%
Calcium 95.3% Iron 103%
*Based on a 2000 Calorie diet
Stir in 1/2 cup pecans; set aside.
In a large mixing 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.x 2-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 loaves for 10 minutes before removing from pans to wire racks to cool completely