Rustic Pumpkin Bread Recipe
I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. —Sandy Sandaval, Sandy Valley, Nevada
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup chopped pecans
- 2/3 cup water
- 1 teaspoon ground nutmeg
- topping:
- 4 large eggs
- 1 cup canola oil
- 3 cups sugar
- 2 tablespoons cold butter
- 1/4 cup chopped pecans
- 1 can (15 ounces) solid-pack pumpkin
- 3-1/2 cups all-purpose flour
- Carbohydrate 3.25389788414289 g
- Cholesterol 85.28625 mg
- Fat 22.3499462154205 g
- Fiber 0.36503490421285 g
- Protein 2.07567349395186 g
- Saturated Fat 8.8250167902353 g
- Serving Size 1 1 serving (59g)
- Sodium 5348.92639667054 mg
- Sugar 2.88886297993004 g
- Trans Fat 1.24611342422874 g
- Calories 217 calories
Directions In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans. Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. Bake at 350degrees for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). Originally published as Rustic Pumpkin Bread in Country Woman Christmas Annual 2008, p39
