Ingredients
Scale
- 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