Pecan Pumpkin Pound Cake

Pecan Pumpkin Pound Cake

Yield: 5 (9-inch) loaves/48 servings


  • 1 lb. unsalted butter
  • 1 lb., 9 oz brown sugar
  • 2 lb. frozen (thawed) or refrigerated liquid whole egg
  • 2 lb. canned pumpkin
  • 0.33 oz. rum extract
  • 3 lb., 10 oz. all-purpose flour
  • 0.5 oz. pumpkin pie spice
  • 0.5 oz. baking powder
  • 0.15 oz. baking soda
  • 0.25 oz. salt
  • 7.5 oz. chopped pecans

Total approximate weight: 10 lb., 12 oz.


  1. Mix butter on high speed for 1 minute.
  2. Add brown sugar to butter. Mix at second speed of 3-speed mixer until smooth.
  3. Add eggs to mixture. Mix at second speed until blended.
  4. Blend together pumpkin and extract. Add half to batter. Blend.
  5. Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add half to batter. Mix until blended. Add remaining pumpkin. Blend. Add remaining flour. Mix until blended.
  6. Spray-coat 5 small (5 x 9-inch) loaf pans.
  7. Portion approximately 2 lb. 2 oz. batter into each pan.
  8. Top each pan with 1.5 oz. pecans.
  9. Bake at 325° F for 1 hour. Cool before slicing.

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Tags: RecipesDesserts


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