Pumpkin Pecan Bread

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

Libby with Lemony Thyme

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 20

Ingredients

  

• 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

Instructions

 

• 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.