Pumpkin-Nut Bread Recipe

By dette

This recipe is too good not to share! Three loaves easily feed a crowd, or you can use them as gifts. Either way, these spice-swirled loaves get gobbled up fast.—Robin Guthrie, Victorville, California

Ingredients

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

Preparation

Step 1

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 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 8x4-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. Yield: 3 loaves (12 slices each).