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Pumpkin Bread with Pecan Streusel Topping

BREAD

  • 1 1/2 C pecan pieces
  • 1 C canola or olive oil
  • 3 C sugar
  • 4 Large eggs
  • 2 Cups (16 oz) pumpkin puree
  • 1 C water
  • 3 Cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1/2 tsp salt

TOPPING

  • 1/2 C firmly packed brown sugar
  • 1/4 C (1/2 stick) unsalted butter, melted
  • 2 tsp ground cinnamon
  • 1/2 C toasted pecan pieces

To Make Bread:

1. Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet ina  single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic. Reserve 1/2 C of the toasted pecans for the topping.

2. Grease 2 9x5 inch loaf pans or 36 standard muffin cups with butter or cooking spray.

3. Whisk the oil and sugar in a large bowl. Add eggs, pumpkin and water and whisk until combined. Stir in the flour, baking soda, spices and salt. Gently stir in 1 C of the pecan pieces. Pour half the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter.

To Make The Topping:

Stir the sugar, butter, cinnamon and the reserved 1/2 C of pecan pieces in a medium bowl Sprinkle the topping liberally over the loaves or muffins before baking.  Bake the loaves for 1 hour or until a toothpick inserted in the center comes out clean. (Bake muffins for 30 - 35 minutes)

Yields 2 Loaves or 36 Muffins

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