For this Pumpkin Cinnamon Pecan Loaf I made a pretty standard base but added a topping of melted butter, cinnamon, brown sugar and a good amount of chopped pecans. The topping puffs up then sinks in to the middle of each piece so once it’s ready you don’t really need to slather it with butter, but hey, no judging if you do!
This recipe makes two 8 inch loaves. One to keep and one to either give away or freeze for later.
Now for the leftover pumpkin puree, I’ve got plans for brownies and cheesecake for sure. I’ve heard you can add the puree to smoothies so I may try that as well.
Pumpkin Cinnamon-Pecan Loaf
Prep time
Cook time
Total time
Author: Friday is Cake Night
Serves: 2 loaves
Ingredients
- 2 cups flour
- 1 cup white sugar
- ¼ cup brown sugar
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp. ground cinnamon
- 1 tsp ground ginger
- 1 tsp group nutmeg
- 1 cup canned pumpkin
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 3 eggs
- 2 tsp vanilla extract
For the topping
- ¼ cup butter, melted
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ½ cup pecans, chopped
Instructions
- Preheat the oven to 350 degrees and lightly coat two 8 inch pans with cooking spray.
- Combine the flour, sugar, baking soda and powder, salt, and spices. Add the pumpkin, oil, applesauce, eggs and vanilla. Mix until combined, scraping the bowl as necessary.
- Divide the batter evenly into the prepared pans.
- Melt the butter then stir in the brown sugar, cinnamon and pecans. Spoon this mixture down the middle of each loaf.
- Bake for 35 minutes. Cool in the foil pan for 10 minutes then transfer to a wire rack to cool completely. Store covered.
Notes
I found the very middle of the loaf had absorbed a lot of the topping and it was a little goopy aka more delicious in my opinion. If you like, cut the topping amounts in half.
