"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Pecan Bread Recipe

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This recipe for Pumpkin Pecan Bread, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Bartels
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup cold butter
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

Directions:
Directions:
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 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. 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 for 10 minutes before removing from pans to wire racks to cool completely.

 

 

 

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