It’s almost Thanksgiving folks and what I love just as much as eating and spending time with my family is shopping!
I never need a special occasion to shop and when I’m shopping I need fuel to stay productive, lol.
My Pumpkin Pie Pecan Bread with Pumpkin Spiced Cream Cheese Glaze is what’s required for us professional shoppers!
This bread is perfect to serve for breakfast, lunch, or dinner.
It can be turned into french toast, bread pudding, or anything else your fancy heart desires.
Sometimes I serve it plain with hot chocolate or coffee.
I decided to kick it up a bit with my special glaze because it’s holiday season!
With loads of guest and family arriving I highly suggest you make two loaves or more of this bread.
I made one loaf and it was gone in 30 minutes!
Take my word, you’ll need more than one loaf of this moist, nutty, deliciousness!
First, I used organic canned pumpkin, 1 cup per loaf.
The key to this moist bread is to not over beat the batter.
Over beaten batter produces scones, not moist bread!
Secondly, the nuts!
Please use fresh nuts, not those nuts you froze last Thanksgiving or Christmas and you think it’s all good for this bread!
It’s not o.k., old nuts, make bad bread!
Lastly, when you bake the bread, after 60-70 minutes the bread may not appear done to you.
It’s ready, even if the center appears moist.
Let the bread rest and believe me the center will finish cooking out of the oven.
These are my secrets to moist bread.
The bread is baked and cooled now it’s glaze time!
My glaze trick is to microwave the glaze for about 15 seconds and then drizzle.
Don’t forget to top your bread with extra pecans and extra glaze when serving.
Now let’s go shopping and don’t forget to bring a piece of bread for snacking!
Enjoy.
Pumpkin Pie Pecan Bread
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
Ingredients
- 1 cup pumpkin, canned
- 2 cups pecans, chopped
- 1 stick butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla
- 4 tablespoons sour cream
- 2 cups flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
For the Cream Cheese Glaze:
- 1 stick of butter, unsalted, room temperature
- 8oz. Cream Cheese, room temperature
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 3 cups confectioners sugar
- milk to thin about 1/4 cup or less
Instructions
- Preheat oven to 325 degrees.
- In a mixer add butter and sugar and beat well until light and fluffy, add pumpkin and mix well until semi chunky, add eggs, vanilla and sour cream, mix well.
- In another bowl sift, flour, baking soda, baking powder, spice and salt.
- Pour into wet ingredients, mix slightly, do not over mix.
- Add pecans and fold into batter mixing the batter until all flour has been mixed well.
- Scoop mixture into greased and floured 9X5 loaf pan 3/4 full bake for about 60-70 minutes until a toothpick comes out clean in the center.
- Allow bread to cool slightly and top with cream cheese glaze and extra pecans.
- To thin glaze heat in microwave for 15 seconds. Serve bread with extra glaze.
For the Cream Cheese Glaze:
- To prepare the glaze, in a mixer, mix butter and cream cheese for about 2 minutes, add vanilla, spice and sugar, mix well, drizzle in milk to thin.
Notes
Note the bread may appear undone when inserting a toothpick through the center but do not bake more than 70 minutes. Allow bread to rest and it will firm up. Also, don’t forget to serve with more glaze.
Nutrition
- Serving Size: 4-6
I saw this on Google and just had to click over. It looks amazing and I love how you use it for fuel! Pinning and following you there. 🙂
Thank you Heaven!
Looks amazing! Wonderful recipe. Thank you!
Thank you Lise.