Pecan Crusted Pumpkin loaf (with Rum & Chocolate Chips)

Darci Juris


During the holidays, I like to bake this for family, and make extra to share with neighbors and friends. I have received only great feedback on how yummy this coffee cakek is. So enjoy the spirit of sharing with me.

Blue Ribbon Recipe

In the Test Kitchen, we used option 1 for the topping and couldn't be happier. It came out so crunchy and balanced with the moist cake perfectly. There's a slight taste of rum, but it's not overpowering. And, of course, we added the chocolate chips! This is scrumptious and perfect fall flavors. The Test Kitchen


★★★★☆ 6 votes

30 Min
1 Hr


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  • 1/2 c
    butter, softened
  • 1 c
  • 3
  • 2 c
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    vanilla extract
  • 1 c
    sour cream
  • 16 oz
    canned pumpkin puree
  • 1/2 c
    dark rum
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
  • 1 tsp
  • 1 c
    chocolate chips (optional)

  • 1/4 c
    melted butter
  • 1 1/2 c
    pecans, chopped
  • 1 c
    brown sugar
  • 1 tsp

How to Make Pecan Crusted Pumpkin loaf (with Rum & Chocolate Chips)


  1. Preheat oven to 350 degrees. Grease and flour a 9x12 pan, or 2 loaf pans.
  2. To make topping: Mix together the cinnamon, pecans and brown sugar; set it and the melted butter aside.
  3. To make cake: In a large bowl, cream butter and sugar. In a separate bowl, lightly beat eggs, vanilla, pumpkin, rum and sour cream; then add to butter mixture.
  4. Blend together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and ginger; add to wet ingredients, mixing just until combined. Fold in chocolate chips, if desired.
  5. 2 options:
    1)Sprinkle topping mixture on bottom of pan; drizzle melted butter over the top. Then pour the batter atop the topping. This option will be inverted after baking.

    2)Pour mixture into the bottom of the prepared pan(s). Sprinkle dry topping mixture over the batter. This option will have a dry topping on top, no need to invert onto plate.
  6. Bake for 40-45 minutes, or until toothpick comes out clean when inserted into center.
    Let cool in pan on wire rack for 15 minutes, then carefully remove from pans. If doing option 2, when you remove the bread from the pan, turn pan upside down to release and reverse cake onto a plate. The gooey pecan crust will now be on top.

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About Pecan Crusted Pumpkin loaf (with Rum & Chocolate Chips)

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #coffee, #pumpkin

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