Simply yummy, moist and delicious pumpkin bread! This is amazing at breakfast with a nice cup of coffee or tea and equally delicious as an afternoon or after dinner treat.
I really like to roast my own "baking pumpkins" when making almost any pumpkin recipe because it's easy to do, and tastes great. I always find the best baking pumpkins at my local farmers market, but of course you can use a 15 oz can of pumpkin if you don't want to be bothered baking a pumpkin.
RECIPE
Ingredients
2-1/2 cups sugar
4 farm fresh eggs
1 can (15 oz.) pumpkin (or use your own pumpkin puree)
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup pecan pieces (optional)
Crunchy Crust Topping
1 cup brown sugar
1 cup flour
2 tbls. butter
3 tsp. ground cinnamon
1/2 cup chopped pecans
Cut butter in with a fork and mix really well until it resembles course sand. Sprinkle on top of batter prior to baking.
Method
Yield - 2 large or 6 mini-loaves
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened 2-1/2 cups sugar
4 farm fresh eggs
1 can (15 oz.) pumpkin (or use your own pumpkin puree)
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup pecan pieces (optional)
Crunchy Crust Topping
1 cup brown sugar
1 cup flour
2 tbls. butter
3 tsp. ground cinnamon
1/2 cup chopped pecans
Cut butter in with a fork and mix really well until it resembles course sand. Sprinkle on top of batter prior to baking.
Preheat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer
until well blended. Add eggs, 1 at a time, mixing well after each addition.
Blend in pumpkin. Gradually add combined dry ingredients, mixing after each
addition just until moistened. Stir in nuts (optional).
Pour into 2 greased and floured 9 x 5-inch loaf pans (or 6 mini-loaf pans) Sprinkle Crunchy Topping on top of batter.
Bake 55 min.or until toothpick inserted in center comes out clean. Cool 5 min.;
remove from pans to wire racks. Cool completely. For mini-loaves, bake 35-40 minutes or until toothpick inserted in center comes out clean.
Yield - 2 large or 6 mini-loaves
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.