Spiced Pumpkin Pecan Bread

Rebecca DeAngelis, Babbo Ristorante e Enoteca



Serves 6 to 8 people

1 cup sugar

1 cup light brown sugar

½ cup olive oil

4 ounces softened butter

3 eggs

2 tablespoons maple syrup

24 ounces pumpkin puree

3 cups all-purpose flour

½ teaspoon cloves

½ teaspoon ginger

1 teaspoon nutmeg

2 teaspoons cinnamon

1 teaspoon vanilla extract

½ teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons salt

1 cup pecans


For the streusel topping (optional)

1 cup light brown sugar

1 tablespoon maple sugar

1 cup all-purpose flour

1 teaspoons salt

½ teaspoon cinnamon

½ cup pecans

½ cup cold butter, cubed


For the maple cream cheese icing (optional):

8 ounces cream cheese, cubed

2 ounces butter, softened

½ cup maple syrup

¼ cup confectioner sugar, sifted

½ teaspoon salt

¼ teaspoon vanilla extract






Preheat oven to 325 degrees F. Butter and flour two (9- by 5-inch) loaf pans.


Place pecans on a sheet tray and put them in the oven nicely toasted, about 10 to 15 minutes. Allow to cool.


Once cooled, roughly chop 1 cup and finely chop the other ½ cup.


Meanwhile, in a medium bowl, sift together the flour, spices, salt, baking soda, and baking powder. In a large bowl, beat the butter until creamy.


Gradually add the sugars, followed by the olive oil, maple syrup and vanilla. Mix in the eggs, one at a time, then beat in the pumpkin puree. Gently mix in the dry ingredients slowly, followed by the chopped pecans.


Spread the batter evenly into the prepared pans and evenly sprinkle the streusel on top. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pan for 10 minutes, then using a sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Drizzle with the cream cheese icing and serve warm or at room temperature.


For the streusel:

Mix together the sugars, salt, pecans and flour. Add the cold cubed butter and mix until it forms medium sized crumbles.


For the maple cream cheese icing:

Beat cream cheese until smooth then mix in softened butter. Once all of that is smooth, add salt, sifted confectioner sugar followed by maple syrup and vanilla extract until fully incorporated. Take a disposable piping bag and fill it using a rubber spatula. Cut a tiny hole to pipe out onto your loaf. 

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