Pecan Crusted Pumpkin loaf (with Rum & Chocolate Chips)
by Darci Juris from Scottsdale, AZ
In the Test Kitchen, we used option 1 for the topping and couldn’t be happier. It came out so crunchy and balanced with the moist cake perfectly. There’s a slight taste of rum, but it’s not overpowering. And, of course, we added the chocolate chips! This is scrumptious and perfect fall flavors.
Ingredients
- 1/2 c butter, softened
- 1 c sugar
- 3 eggs
- 2 c flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 c sour cream
- 16 oz canned pumpkin puree
- 1/2 c dark rum
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1 c chocolate chips (optional)
- PECAN TOPPING
- 1/4 c melted butter
- 1 1/2 c pecans, chopped
- 1 c brown sugar
- 1 tsp cinnamon
See directions for pecan crusted pumpkin loaf (with rum & chocolate chips)
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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