Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl. Step 3 Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy Mix pumpkin, sugar, applesauce, eggs, and vanilla extract together using an electric mixer in a large bowl until well blended. Add pecans and chocolate chips and mix until evenly distributed. Pour into the prepared pan. Step Besides flour, basic pumpkin bread batter includes eggs, oil, canned pumpkin or pumpkin puree, sugar, baking soda, baking powder, pumpkin pie spice and love. You can use white sugar like I did last time or switch it up with brown sugar. I added pecans to mine but wouldn't it be wonderful to add chocolate chips too Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans. Step 3. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Step 4
Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks . In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened It's packed with all kinds of good things - brown sugar, pecans, spices - that complement the pumpkin and make this a great fall quick bread. This bread is a perfect snack or even a great breakfast option. For a special treat, heat it up just a bit and spread on a little extra butter or a bit of cream cheese
In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans. Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing. This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet And here are a few extra tips for you to thoroughly enjoy your Pecan Pumpkin Bread. You can recreate the wam, crispy edge for future pieces by lightly toasting in the toaster. My Fave way to enjoy Pumpkin Bread is served warm, with a soft butter spread, but a close second is served at room temp smothered in whipped cream
Top with pecans. Bake for 45 to 55 minutes or until a skewer inserted in the bread comes out clean. Remove from the oven and allow to cool for 15 minutes before removing to a wire rack to cool completely. Serve warm with extra butter and honey In a small bowl, add the butter and pop in the microwave for a few second to melt (you could also melt on the stovetop). Add the flour, brown sugar, white sugar and Cinnamon. Crumble with your fingers and spread on top of Pumpkin Bread Batter. Bake the bread in the preheated oven for 55-60 minutes Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans. Step 3 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour Directions In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk Preheat oven to 350 degrees F and line a small loaf pan with parchment paper. Beat eggs and baking soda until peaks start to form. Add in pumpkin and mix for 1-2 minutes then stir in 2 tablespoons of pecans. Pour batter into loaf pan and sprinkle with remaining pecans
If using fold the pecans into the batter, holding back about 1/4 cup to top the bread with. Pour the batter into the prepared loaf pan. Sprinkle the remaining pecans on top if using. Bake at 350 F (180 C) for 70-80 minutes, until golden brown and a toothpick inserted in the center comes out clean Pumpkin bread makes a lovely edible gift, and a perfect addition to a Thanksgiving bread basket. (Make some room, biscuits and corn bread.) Personally, though, I mainly like to horde it all for myself and have a buttered slice with breakfast, or after dinner with a cup of tea. Some notes on this pecan pumpkin bread recipe: The spices should go. A sweet homemade banana bread is crossed with moist pumpkin bread (and topped with cinnamon sugar and crushed pecans) to make a perfectly spiced pumpkin banana bread This easy, one-bowl pumpkin bread is incredibly moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully. It is a perfect bread to put out for company, serve on Thanksgiving, or bake up in small loaf pans for holiday gifts
And while a pumpkin bread that is au natural and without a topping is tasty enough, I love the flavor and texture of a pecan-studded streusel topping because it adds a little nutty flavor and crispness to this moist bread, with the finishing pumpkin spice glaze adding a sweetly decorative touch Add pumpkin puree and pumpkin pie spice, and mix for at least 2 minutes until well combined. Then throw in 2 tablespoons of crushed pecans and incorporate them. Pour the batter into the loaf pan or mold, and sprinkle with remaining pecans. Bake for 30-45 minutes until the interior is cooked through
The pumpkin bread tasted great but I'll do a glaze + sprinkle chopped pecans instead of streudel topping next time. The streudel made it messy to eat and it needed more flavor (too much flour). Other than changing the topping, which is a personal preference, I loved this bread and plan to make again Enter this spiced pumpkin pecan bread. It's packed with pure pumpkin flavor and a moist crumb, but still has plenty of texture from the chopped pecans and crunchy, raw sugar topping. I love how the sprinkling of raw sugar on the top of this loaf of bread cracked slightly while baking, giving it that wonderfully rustic look that you want in. Pumpkin Pecan Loaves Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. —Brenda Jackson, Garden City, Kansa In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans. Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks Whisk eggs and milk in large bowl until blended. Add sugar, pumpkin and dressing; mix well. Add flour mixture; stir just until moistened. Stir in nuts. 3. Pour into greased and floured 9x5-inch loaf pan. 4. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool.
Instructions. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended Instructions. Preheat oven to 350F degrees. Grease a 9-inch loaf pan with baking spray and set aside. Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside. In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended. Add eggs, pumpkin and vanilla; whisk. 1/2 cup pecans (toasted and chopped) directions. Mix the flour, baking soda, salt and spices in a large bowl. Mix the pumpkin puree, sugar, eggs, oil and yogurt in another bowl. Mix the wet and dry mixtures. Stir in the white chocolate chips, cranberries and pecans. Pour the batter into a 9×5 inch loaf pan. Bake in a preheated 350F/180C oven.
Bread: preheat oven to 350°. Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping. Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray Pumpkin Pecan Banana Bread is moist and flavorful, made healthier by replacing most of the butter with lots of bananas, pumpkin puree and apple sauce. Pumpkin Pecan Banana Bread Madison, my youngest daughter LOVES banana bread , so I bake it quite often just for her Preheat oven to 350°F. Beat together the sugars and oil. Add the eggs and beat until light. Add the pumpkin and beat until mixed in. Stir together the baking soda, cinnamon, nutmeg, salt, and flour. Add to the pumpkin mixture alternately with the milk. Spoon the batter into a greased and floured 9x5 baking pan Pumpkin Bread Recipes. You can frost it, fill it with chocolate chips, or top it with streusel, but no matter which way you make it, pumpkin bread is one of our favorite fall treats. A loaf fresh from the oven is sure to fill your home with the comforting smell of autumn spice. 1. 2
Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract Chocolate Chip Pecan Pumpkin Bread - Every year, I make a slightly different kind of pumpkin bread. This year, I decided to add chocolate chips and toasted pecans to our pumpkin bread. If you prefer a more traditional approach, this pumpkin bread recipe will work perfectly fine without either
Spelt pumpkin pecan bread with cranberries. This recipe contains one egg which helps keep the bread moist for a couple of days. If you would like to make a vegan version, replace the egg with ¼ cup of filtered water mixed with a tablespoon of ground flax seeds. Allow the mixture to thicken while you prepare the other ingredients Pumpkin spice bread with cream cheese frosting and pecan nut topping - the name itself spells out deliciousness in its true terms. Made with Pumpkin spice, Pumpkin Puree, and other basic bread ingredients, this easy fall recipe shall be something that you can make with your kids as well Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside. Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside water, sugar, salt, pumpkin, vegetable oil, cinnamon, chopped pecans and 8 more Pumpkin Bread French Toast with Cottage Cheese and Syrup Kooking syrup, sugar, cottage cheese, pumpkin puree, salt, brown sugar and 9 mor
. This delicious treat can be enjoyed for breakfast, dessert or anytime snack. Simple and easy to make this bread is ready for the oven in 30 minutes. It is packed with flavor and the soft bread with crumble topping provides great texture PUMPKIN PECAN BREAD W/ RAISINS Makes 1 large loaf, about 10 slices. 1 tablespoon ground flaxseed 3 tablespoons water 1 1/2 cups pumpkin purée 1 tsp vanilla extract 1/2 cup coconut sugar 3 tbsp maple syrup 1/2 cup plant milk. 1 cup pecans, toasted and ground into flour 2 cups spelt flour whole or sifted 1/2 cup raisins. 3/4 tsp fine sea salt 1. To assemble, cut one bread loaf into 1-inch cubes. (Wrap and store remaining bread at room temperature up to 3 days or label and freeze up to 1 month.) In a 4-quart trifle dish make three layers of bread cubes, pecans, cream, and if desired, pomegranate seeds and caramel topping Maple Pumpkin Bread with Pecan Streusel is a moist, rich quick bread that has all the fall flavors wrapped into one delicious loaf. While the pumpkin and maple flavors are the star, it may be the pecan studded, sweet crunchy streusel that steals the show
. We used chopped pecans in the pumpkin bread pictured. Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream and serve it as a dessert Preheat oven to 350 degrees. Line an 8x4 loaf pan with parchment paper and non-stick cooking spray (I used coconut oil spray). 2. In a bowl, whisk together all of the wet ingredients until smooth. 3. Add all of the dry ingredients, besides chocolate chips and pecans, to a separate bowl, and stir. 4
In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan Stir in pecans. Step 4. Pour batter into prepared pans and bake for 60-70 minutes or until a toothpick inserted in the centers comes out clean. Cool 15 minutes. Step 5. Carefully remove from pans and allow to cool completely on a wire rack. Step 6. For the Spread: Beat the cream cheese, ½ cup of the pumpkin puree, ¼ cup of sugar, pumpkin pie. This Vegan Maple Pecan CrumbIe Pumpkin bread is soft, fluffy, moist and perfectly spiced with nutmeg, ginger and cinnamon. It is infused with maple undertones, crunchy and buttery pecans throughout and topped off with a sweet and crumbly pecan maple crumble for good measure
The bread itself is the most moist and delicious pumpkin can offer with the help of all the right spices and the added crunch of salted, roasted, pecans. I'm a bit of a traditionalist when it comes to glazing pumpkin bread so I chose cream cheese for the base Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours. Heat the oven to 325°F.Transfer the bread mixture to a large mixing bowl and gently fold in the pecans. Return the mixture to the baking dish The eggs, cream, milk and vanilla are whisked. The cream mixture is mixed with the pumpkin mixture, pushed through a strainer, tossed with toasted bread cubes, mixed with pecans and put on the stove. Cream and sugar is heated up, on another pan butter is melted, and pecans, sugar, flour, salt, and bourbon are added making a streusel . Or if you want to enjoy it after dinner as a dessert, add a drizzle of cinnamon glaze made with powdered sugar, milk and a little ground cinnamon. And here's a tip - make sure to use ripe (almost overly ripe) bananas for this recipe for.
1 1/2 cups pumpkin puree; Directions. For the pecans: Preheat the oven to 225. Bake pecans on a baking sheet 5 minutes until slightly toasted. Remove pecans and place in a ziploc bag along with the remaining ingredients shaking to coat. Place back on baking sheet and bake 15-20 minutes. Once cooled, coarsely chop and set aside Separate dough into 8 biscuits. In a medium bowl, combined the canned pumpkin, melted butter, granulated sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Spread pumpkin pie mixture on top of each biscuit. Top each with the chopped pecans. Stack biscuits in a pile to form alternating layers of biscuit and pumpkin filling 2/3 cup pecans chopped. 1/3 cup whiskey. Instructions. To prepare bread pudding, preheat oven to 375°F. Coat 9x13-inch baking pan with 1 tablespoon butter. In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes
In a large mixing bowl, mix together the evaporated milk, pumpkin, sweetened condensed milk, eggs, brown sugar, eggs, rum, vanilla, pumpkin pie spice, cinnamon, salt. Add the bread to the custard. Press the bread pieces into the custard. Let the mixture sit on the counter for 20 minutes to allow the bread to soak up the custard Pumpkin Bread with Cream Cheese Filling is a combination of two desserts: pumpkin bread and cheesecake! The pumpkin bread is lightly sweet with a moist and rich cream cheese filling inside. This easy cream cheese pumpkin bread is Pumpkin Pecan Muffins with Cinnamon Crumble Topping. Print Recipe. 4.5 from 2 votes Pumpkin Bread Pudding 2 cups half and half1 (15 ounce) can pure pumpkin1 cup, plus 2 tablespoons dark brown sugar, (packed)2 large eggs1 1/2 teaspoon pumpkin pie spice1 1/2 teaspoon cinnamon1/4 teaspoon nutmeg2 teaspoons vanilla extract10 cups, (about 10 ounces) brioche cubes1/2 cup golden raisinscaramel sauce, homemade or commercialwhipped cream or vanilla ice cream1/2 cup toasted pecans.
Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day 1/2 cup chopped pecans. // Heat oven to 350°F. Lightly grease 8 ½ x4 ½ x 2 ½-inch loaf pan. // Stir together water, oil, egg, pecans and muffin mix until moistened. Evenly spread batter in loaf pan. // Bake 50-54 minutes or until toothpick inserted in center comes out clean. Get new recipes and hot offers served fresh to your inbox 1 cup pecans, toasted and chopped. First, make the topping by mixing the ingredients with a fork until homogenous. Preheat oven to 350 F. Grease two bread loaf pans (I used one 9×5 and one 8 1/2 x 4 1/2). You may need to adjust the cooking time a bit depending on your size pan. Pour pumpkin puree in a sauce pan, mix with the salt and spices. Add in half of the chopped pecans and stir to combine. Grease bread pan (6 cups/1.4 liters) and sprinkle in ½ of the chopped pecans into the pan. Pour the pumpkin bread batter over the chopped pecans in the pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean
Preheat the oven to 350F. Mix together the maple syrup, coconut oil, almond butter, beaten eggs, pumpkin, and vanilla extract well. Stir in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and sea salt Ginger Pecan—Prepare Pumpkin Bread batter as directed, adding 1 cup chopped pecans and ½ cup chopped crystallized ginger to batter. Chocolate—Prepare Pumpkin Bread batter as directed, adding 8 ounces chopped bittersweet or semisweet chocolate to batter. Rum Raisin—Soak 1 cup raisins in ¼ cup rum for 15 minutes Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg Instructions. Preheat oven to 350 degrees F. Grease and flour two 9x5 bread loaf pans. In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until well blended. Stir in flour, baking soda, salt, and spices until just combined. Pour batter into the prepared loaf pans
. Add pumpkin mixture to flour mixture, and stir until well combined. Fold in pecans and ginger. Divide batter between prepared pans. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pans for 10 minutes Ingredients. Dry ingredients - Flour, white sugar, baking powder, baking soda, and salt. Wet ingredients - Brown sugar, eggs, canned pumpkin, milk, and applesauce. Spices - Just a bit of cinnamon and pumpkin pie spice, believe me these two flavor bombs are going to take this bread from yummy to scrumptious. Mix-ins - Raisins and chopped up pecans for some chew and flavor
Preheat oven to 350°F. Grease and flour a 9x5 pan or line with parchment paper. Combine flour, baking powder, baking soda, salt and pumpkin pie spice in a bowl. Whisk well to combine. Combine pumpkin puree, sugar, milk, eggs and oil in a separate bowl. Add to dry mixture and stir just until moist. Fold in nuts if using Make the pumpkin puree. Slice the pumpkin in half and scoop out the seeds and pulp. Place onto a baking sheet and bake at 350 degrees Fahrenheit for 45 minutes. Once it's baked, peel off the skin and cut the pumpkin into large pieces. Blend in a food processor until the pumpkin resembles a purée
Pumpkin Pecan Yeast Bread is delicious on a cool fall afternoon slathered with honey and served with tea, or saved as a not-so-sweet treat for Christmas morning. Sometimes I crave this bread in the middle of the year, and I think I may just bake me this yummy comfort food next spring Products. Olive Oil; Vinegars; Olives; Specialty Items; Other Oils; Olive Oil and Vinegar Singles; Recipes; Special Offers; Health & Nutrition; About Star; Shop.
1. Make the batter. Heat the oven to 350°F. Grease a loaf pan with coconut oil. In a mixing bowl, add the almond flour, flaxseed meal, salt, baking soda, and spices. Mix until well combined. In another bowl, combine the pumpkin puree, eggs, vanilla extract, and maple syrup. Combine the wet and dry ingredients and mix until smooth Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just.
Mix in pumpkin puree and mashed bananas. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry flour mixture to mixing bowl in two additions. Mix on low speed until there are no longer any dry streaks of flour. Fold in pecans and figs until well distributed How to make Cranberry Pecan Pumpkin Bread: Preheat oven to 350 degrees and spray loaf pans with the baking spray, set aside. Using a standing mixer, beat together until combined the pumpkin puree, canola oil, and eggs until combined. Using a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves. How to Make Pumpkin Pull Apart Bread. Start by popping the tube of biscuit dough, and separating into 8 pieces. From there, divide each biscuit horizontally into 2 pieces. And gently roll to flatten. In a bowl whisk together pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice until smooth. Take about 1-2 Tablespoons of pumpkin mixture. Preheat oven to 350 and grease an 8x4 bread loaf pan. Roll out pizza dough into a rectangle that's about 16x8 inches in size. In a small mixing bowl, combine pumpkin, sugar, spices and pecans. Mix until all incorporated. Brush dough with melted butter and drizzle 1/4 cup of caramel all over the dough
This pumpkin cake may even take the place of your low carb pumpkin pie at Thanksgiving. This keto recipe is based off my keto pumpkin bread recipe with a cream cheese layer topped with a pecan streusel topping. Since my family loved the pumpkin bread, I decided a streusel-topped Keto Pumpkin Cake would also be a hit. Is This Recipe Gluten-Free // Prepare pumpkin bread as directed on box. Allow bread to cool and slice. // Preheat nonstick griddle to 375°F. In a small bowl, beat together two eggs, creamer and cinnamon. Dip each side of sliced bread into egg mixture and then place on griddle. Cook each side for about 1 ½ - 2 minutes. // Serve with optional toppings, if desired Instructions. PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 8x 4 loaf pan, and line with parchment paper. MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined Preheat the oven to 350 degrees. Spray two 5x9x3 inch loaf pans with non-stick spray. In a large mixing bowl combine the pumpkin, oil, eggs and water. A. dd the dry ingredients. Mix until combined. Spoon into loaf pans. Bake for an hour or until a toothpick inserted near the center comes out clean. Remove from the oven, cool for 10 minutes The batter will be very thick. Add the bread batter to the prepared loaf pan. Bake in a preheated 350 degree oven for 35 minutes or until a toothpick inserted in the middle of the bread comes out clean. Allow to cool on a baking rack for 10 minutes before sprinkling with powdered sugar. Notes
Preheat the oven to 350 degrees. Now with a hand mixer or a stand mixer, combine the room temperature vegan butter and maple syrup. Next, add in the pumpkin and vanilla. Continue mixing to fully combine. Then, in a separate mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt This is a fabulous fall cake. It is soft, pumpkiny, spiced and has a beautiful crumb with pecans. I add a bit of cardamom to the crumb which elevates the flavor even more. You can also bake these into muffins. Pumpkin Pecan Crumb Muffins or a slice for Breakfast. The Pumpkin Cake is adapted from my 1 Bowl Pumpkin Bread and is easy and delicious. Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pumpkin bread doesn't stick to the pan. Set aside. In a large mixing bowl, beat eggs with sugar-free crystal sweetener for 30 seconds or until well combined. Set aside To make the homemade pumpkin bread, simply stir together all the ingredients. Turn the batter into a greased and floured 9×5-inch loaf pan. Make the streusel topping and sprinkle evenly over the bread. Bake until the center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter