Pumpkin Pecan Loaves Recipe


MethodMain Ingredient


 Packed brown sugar3⁄4 Cup (12 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Cold butter1⁄3 Cup (5.33 tbs)
 Chopped pecans1 Cup (16 tbs), divided
 Pound cake mix16 Ounce (1 Package)
 Canned solid pack pumpkin15 Ounce (1 Can)
 Water3⁄4 Cup (12 tbs)
 Baking soda2 Teaspoon
 Pumpkin pie spice2 Teaspoon

Nutrition Facts

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


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 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