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pecan crusted pumpkin loaf (with rum & chocolate chips)

(6)
keepitinthekitchen avatar
Blue Ribbon Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

During the holidays, I like to bake this for my family and make extra to share with neighbors and friends. I have received only great feedback on how yummy this coffee cake is. So enjoy the spirit of sharing with me.

Blue Ribbon Recipe

With warm spices, this pecan crusted pumpkin loaf is a wonderful fall treat. It's a very moist, almost creamy, dense quick bread. The pumpkin is there, but subtle. There's also a slight rum flavor, but it's not overpowering. Chocolate chips add pops of sweetness to a slice. We've made this using options 1 and 2, and both were delicious. The buttery, sugary pecan mixture adds a crunchy layer.

— The Test Kitchen @kitchencrew
(6)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For pecan crusted pumpkin loaf (with rum & chocolate chips)

  • PECAN TOPPING
  • 1 1/2 c
    chopped pecans
  • 1 c
    brown sugar
  • 1 tsp
    ground cinnamon
  • 1/4 c
    melted butter
  • CAKE
  • 1/2 c
    butter, softened
  • 1 c
    granulated sugar
  • 3 lg
    eggs
  • 1 tsp
    vanilla extract
  • 1/2 c
    dark rum
  • 1 can
    pumpkin puree (15 oz)
  • 1 c
    sour cream
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    ground nutmeg
  • 1 tsp
    ground ginger
  • 1 c
    chocolate chips (optional)

How To Make pecan crusted pumpkin loaf (with rum & chocolate chips)

  • Mix chopped pecans, brown sugar, and cinnamon in a bowl.
    1
    Preheat oven to 350 degrees F. Grease and flour a 9x12 pan or 2 loaf pans. To make the topping, mix cinnamon, pecans, and brown sugar; set it aside.
  • Cream butter and sugar.
    2
    To make the cake, in a large bowl, cream butter and sugar.
  • Lightly beat eggs, vanilla, pumpkin, rum, and sour cream.
    3
    In a separate bowl, lightly beat eggs, vanilla, pumpkin, rum, and sour cream.
  • Add to the butter mixture and mix.
    4
    Then add to the butter mixture.
  • Blend together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger.
    5
    Blend together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger.
  • Add to wet ingredients and mix.
    6
    Add to wet ingredients, mixing just until combined.
  • Fold in chocolate chips.
    7
    Fold in chocolate chips, if desired.
  • Batter, topping, and melted butter added to two loaf pans.
    8
    There are 2 options to prepare this cake. 1) Sprinkle the topping mixture on the bottom of each pan. Drizzle melted butter over the top, dividing it between each pan. Then pour the batter on top of the topping, dividing it between each pan. This option will be inverted after baking. 2) Pour 4 cups of the batter into the bottom of the prepared pan(s). Sprinkle 1 1/4 cups of dry topping mixture over the batter on each loaf. Pour 2 Tbsp of melted butter over the dry topping on each loaf.
  • Bake the bread.
    9
    Bake for 50 - 60 minutes or until a toothpick comes out clean when inserted into the center.
  • Remove from the pan.
    10
    Let cool in pan on wire rack for 15 minutes. Then carefully remove from the pans. If doing option 1, when you remove the bread from the pan, turn the pan upside down to release and reverse the cake onto a plate. The gooey pecan crust will now be on top.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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