Autumn Pumpkin Bread With Pecan Streusel Topping

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups pecan halves
• 1 cup vegetable oil (canola or safflower)
• 3 cups sugar
• 4 large eggs
• 1 (15 ounce) can pure pumpkin
• 1 cup water
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon salt
• 1/2 cup firmly packed golden brown sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 teaspoons ground cinnamon
• 1/2 cup toasted pecan pieces

Recipe

• 1 bread: preheat oven to 350°.
• 2 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.
• 3 reserve 1/2 cup of the toasted pecans for the topping.
• 4 grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
• 5 whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
• 6 stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
• 7 pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
• 8 topping: stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
• 9 bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
• 10 **may substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.