Warmly spiced pumpkin bread is a fall-baking must: it’s easy to whip up, it’s crowd-pleasing, and it makes your kitchen smell incredible. This recipe uses the entire can of pumpkin, which acts as an adorable baking vessel for our pumpkin bread batter. The bread rises up over the top of the can, creating a puffy muffin top sprinkled with a nutty brown sugar streusel. To serve, slide the loaf out of the can, cut into round slices, and enjoy while still warm. Alternatively, wrap a ribbon around the can and give it as a hostess gift. You’ll have some extra batter but you won’t need extra cans: bake the overflow in a loaf pan, or divided in a muffin tin. All of Libby’s cans are BPA-free.
2¼ cups all-purpose flour, plus more for the can
1 teaspoon fine salt
¾ teaspoon baking soda
½ teaspoon baking powder
4 teaspoons cinnamon, divided
6 tablespoons unsalted butter, at room temperature
1½ cups sugar
⅓ cup neutral flavored oil, such as canola or vegetable
1 15 oz. can (1¾ cup) pure pumpkin puree
3 large eggs
1½ teaspoons pure vanilla extract
¾ cup chopped pecans
½ cup light brown sugar
How to Make It
Heat oven to 350°F with racks in upper and lower thirds. Whisk the flour, salt, baking soda, baking powder, and 3 teaspoons cinnamon in a medium bowl until combined.
Beat the butter, sugar, and oil in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and vanilla and beat until combined. Reduce mixer speed to low and slowly add the flour mixture. Beat until just combined.
Combine the pecans, brown sugar, and remaining 1 teaspoon cinnamon in a small bowl.
Rinse and dry the pumpkin can. Lightly coat 3 15-oz cans (or the pumpkin can and a 8½-by-4½ inch loaf pan with nonstick spray; dust with flour, shaking out excess. Add about ⅓ cup batter to the can and sprinkle with about 1 tablespoon of the pecan mixture; use a knife to swirl together. Repeat three times, until each can is about ⅔ full, ending with streusel on top (do not swirl). Pour half of the remaining batter into the prepared loaf pan, sprinkle with half of the remaining streusel. Top with remaining batter and streusel.
Bake both the can and the loaf on bottom rack until the streusel is crisp and golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the can for 15 minutes, then slide out and cut into rounds.
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