Pumpkin, pumpkin everywhere. I had to jump in and join the party. Keeping it simple, by taking our most favorite Banana Bread recipe and replacing mashed bananas with pumpkin puree. The result is a Pumpkin Pecan Bread that is super moist, not too pumpkin-y, with subtle hints of cinnamon.
So about that failed attempt at a cream cheese swirl. At the last minute I decided to add an ever popular twist. With the batter already in my loaf pans, I softened 4 ounces of cream cheese and stirred in a 1/2 cup brown sugar. Dolloped it on top and tried to swirl it into the batter. I’m leaving that part out of the recipe below, although feel free to give it a go.
With or without the cream cheese swirl this bread will please even your non-pumpkin loving friends. Yesterday I offered Bethany a piece of pumpkin bread, she crinkled her nose and said, “Nah, I’m good. Not a fan of pumpkin.” Today, I laid a bite sized piece on her desk. I received this message via email…
“Don’t know what you gave me, but YUMMO!!!”
Should I tell her?
Pumpkin Pecan Bread
- 3/4 cup butter softened
- 1 8- ounce package cream cheese softened
- 2 cups sugar
- 2 large eggs
- 1 15- ounce can 100% pure pumpkin puree
- 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup pecans toasted
- Preheat oven to 350 degrees. Grease 2 8 x 4-inch loaf pans.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add in pumpkin puree and vanilla.
- In a separate bowl, combine flour and next 4 ingredients, gradually add to butter mixture, beating at low speed until just blended. Stir in toasted pecans. Divide equally into loaf pans.
- Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes, then cool another 15 minutes out of pans before slicing.
3,751 total views, 4 views today