Sugar & Spice Ribbon Pumpkin Loaf

[Shoshanna]

Sugar & Spice Ribbon Pumpkin Loaf


3 2/3 cups total of white granulated sugar divided (divide into 3 cups and 2/3 cups)
1 cup finely chopped pecans
2 1/2 tsp total pumpkin pie spice divided (11/2 tsp and 1 tsp)
3 1/2 cup all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1- 15 (or 14oz) can of pure pumpkin (not pumpkin pie filling)
1 cup vegetable oil
4 eggs
1/3 cup water
1/4 cup bourbon or whiskey (if you don't want this, use 1/4 cup water instead)

Bourbon Icing (optional):
1 cup powdered sugar
1 tbsp bourbon or some kind of flavouring of your choice
2-3 tsp milk
-mis the powdered sugar with the bourbon, add enough milk to make a drizzling consistency.


This recipe make two loaves, you could easily cut the recipe in half and only make one.

Grease two loaf pans by coating the bottom and 1 inch up the sides of the pans.

Preheat oven to 350F

Combine 2/3 cup sugar, the pecans and 1 1/2 tsp of the pumpkin pie spice in a small bowl and set aside.

In a very large bowl, combine the flour, baking soda, water and the remaining 1 tsp pumpkin pie spice. Stir until combined and make a large well in the center of the flour mixture. Set aside.

In a large bowl combine the 3 cups of sugar, pumpkin, eggs, water, bourbon and oil.

Pour the liquid mixture into the center of the flour mixture well.

Stir until combined. There should be no white flour showing and no large lumps in the batter.

Pour two cups of the batter into the bottom of each of the loaf pans. Sprinkle half of the sugar/pecan mixture over the batter in both pans.

Pour remaining batter over the pecan/sugar layer, carefully spreading it as to not disturb the sugar/pecan layer too much.

Sprinkle the remaining half of the sugar/pecan mixture on the top of each loaf.

Bake at 350F for about an hour or until a toothpick inserted in the center comes out clean. Loosely cover with foil for the last 10 minutes of baking if you feel they are getting too brown. (I didn't have this problem).

After baking, allow to cool for 10 minutes in pan. Run a knife around the edge of the cake to loosen and remove the cakes, transferring to a wire rack to cool completely.

Wrap with plastic wrap and refrigerate overnight. This will make it much easier to slice.

Drizzle with bourbon icing, slice and serve!

You can freeze the unused loaf if desired.