Recipe by Lori 13
GOD is this good! But...You HAVE to use fresh pumpkin...None of that canned nonsence!
Top Review by Outta Here
Not sure my late grandmother would agree with the name of this recipe, but it gave hers a run for the money :) and since I don't have her recipe (no one does :( ) this one will do from now on! Lots of flavors going on here. I had some pumpkin left from one I roasted for soup. I used the brown sugar, but used Splenda for the granulated sugar. Worked fine! Thanks for posting this keeper!
- 2 cups pecans (chopped)
- 2 cups almonds (chopped)
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 3⁄4 cup butter (room temp.)
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 4 eggs (beaten)
- 2 cups cooked mashed pumpkin (drained very well)
- 1⁄2 cup evaporated milk
- 2 tablespoons maple syrup
- 1⁄2 lb cream cheese (room temp.) (optional)
- 1⁄3 cup butter (room temp.) (optional)
- 1 1⁄2 tablespoons honey (optional)
- 1 cup powdered sugar (optional)
Directions See How It's Made
- Heat oven 350.
- Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt.
- In another bowl beat butter at medium speed for 30 seconds.
- Add sugars and vanilla. Beat 2 minutes.
- Add eggs one at a time until blended.
- Stir in pumpkin.
- Add dry mix and milk, alternating 1 cup at a time until incorporated.
- Pour into 2 sprayed loaf pans.
- Bake 1 hour.
- Let cool in pans for 15 minutes.
- Remove to racks. Brush with syrup. Let cool.
- If desired beat together the cream cheese, butter, honey and sugar until smooth.
- Serve with bread.