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.
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