I love the fall season for so many reasons; cooler weather, the turning of the leaves, football season (Go Cyclones! Go Bears!). But what I love most of all about the fall is pumpkin. Pumpkin lattes, pumpkin bars, pumpkin donuts, Reece’s pumpkin peanut butter cups and Pumpkin Pound Cake. Oh, and I like going to the pumpkin patch and carving pumpkins – I don’t want you all to think I’m obsessed with food.
I spent the better part of last week developing a pumpkin pound cake recipe that would make my southern sisters proud. I knew I had to give it a touch of Georgia, so I added a pecan struesel. I think you will really like this one.
Your favorite Chick from the South – Jamie
Pumpkin Pound Cake with Pecan Streusel
Pumpkin Pound Cake:
3 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 ½ teaspoons Tone’s pumpkin pie spice*
2 cups granulated sugar
1 cup brown sugar, lightly packed
1 ¼ cups butter, room temp
1 15¼-ounce can pumpkin
1 ½ teaspoons vanilla
Pecan Streusel Topping:
½ cup all-purpose flour
½ cup light brown sugar
¼ cup butter, cold
½ cup rough chopped pecans
1. Place rack in the middle of the oven. Preheat oven to 325⁰F. Butter & lightly flour two 9×5 loaf pans or two 8-hole mini loaf pans.
2. To prepare pecan streusel topping, in a small bowl, mix together flour and brown sugar. Chop cold butter up into small pieces and add it to the flour/brown sugar mixture. With a pastry cutter or two forks cut the butter into the dry mixture. Stir in the chopped pecans; set aside.
3. To prepare pumpkin pound cake, in a medium bowl, sift together flour, salt, baking powder, baking soda, & pumpkin pie spice; set aside.
4. Using an electric mixer, with the paddle attachment, on medium speed, mix together butter, granulated sugar, and brown sugar. Beat until light and fluffy – approximately 3-5 minutes. Add in pumpkin and mix for one minute. Add the eggs one at a time, mixing for one minute after each egg is added. Scrap bowl down, add vanilla and mix for one more minute.
5. Turn mixer down to low speed and slowly add the flour mixture. Beat the mixture until the flour is just incorporated.
6. Fill your prepared pans until they are two-thirds full. Top the cakes with the streusel topping. With the tongs of a fork, lightly pat the streusel down into the pound cakes.
7. Place the pans onto a cookie sheet and set them on the middle rack. (The cookie sheet helps protect the cakes from over-browning.) The smaller loaves will take 30-40 minutes to bake, while the 9×5 loaves will take 60-75 minutes to bake. Either way, check for doneness by inserting a cake tester or toothpick in the middle of the bread – it should come out clean.
8. Remove loaves from the oven; transfer to a cooling rack. Cool for 15 minutes. Run a smooth-edge knife around the edges of the pans. Remove loaves from pans; return to cooling rack. Serve bread within two days or freeze for longer storage.
Makes: 2 standard loaves or 16 mini loaves
*pumpkin pie spice – Jamie’s substitution: 1 ¼ tsp. Tone’s ground cinnamon, ½ tsp. Tone’s ground ginger, ½ tsp. Tone’s all spice, ¼ tsp. Tone’s nutmeg