Autumn Pumpkin Bread With Pecan Streusel Topping
The Pastry Queen, Rebecca Rather
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INGREDIENTS
NutritionBread
- 1 1⁄2cups pecan halves
- 1cup vegetable oil (canola or safflower)
- 3cups sugar
- 4large eggs
- 1(15 ounce) can pure pumpkin
- 1cup water
- 3cups all-purpose flour
- 2teaspoons baking soda
- 1 1⁄2teaspoons ground nutmeg
- 1 1⁄2teaspoons ground allspice
- 1 1⁄2teaspoons ground cinnamon
- 1 1⁄2teaspoons ground cloves
- 1⁄2teaspoon salt
Topping
- 1⁄2cup firmly packed golden brown sugar
- 1⁄4
- 2teaspoons ground cinnamon
- 1⁄2cup toasted pecan pieces
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DIRECTIONS
- Bread: preheat oven to 350°.
- 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.
- Reserve 1/2 cup of the toasted pecans for the topping.
- Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
- Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
- Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
- Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
- 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.
- Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
- **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.
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