I have been dying to get more pumpkin recipes going in the kitchen. It’s killing me that it’s already October and I’ve only opened 2 canes of Libby’s Pumpkin.
Darby, get with the program!
Since yesterday morning it felt a little like fall in Houston (it was 59 degrees for the first time in over 6 months!), I got my pumpkin boo-tay into the kitchen! See if this recipe looks familiar to you:
Ingredients for Bread:
2 eggs, beaten
1/3 cup buttermilk (if you don’t have any mix 1 tbs white vinegar with 1 cup milk, then measure out 1/3 cup)
1/2 cup vegetable oil
1 cup pumpkin (I always use Libby’s, because my mamma always used Libby’s)
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Ingredients for Topping:
1 tsp cinnamon
2 tbs all purpose flour
3 tbs butter
1/2 cup brown sugar
1/4 cup chopped pecans
2 tbs sugar
Directions:
- Preheat oven to 325 degrees. Spray one 9x5 inch loaf pan with cooking spray.
- Blend together the eggs, buttermilk, oil and pumpkin.
- Whisk together the sugar, flour, baking soda and salt. Add to pumpkin mixture and stir in pecans. Mix well.
- Pour into prepared loaf pan and bake 1 hour. While the bread is baking, mix together all of the ingredients for the topping. After the bread has baked for an hour place the topping on the top of the bread and bake for 20 more minutes.
Did this recipe look familiar? 
