Autumn Pumpkin Bread With Pecan Streusel Topping

(from saymyname’s recipe box)

Source: The Pastry Queen, Rebecca Rather

Categories: Fall, Pumpkin, Quick Bread

Ingredients

  • Bread:
  • 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
  • Topping:
  • 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

Directions

  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 × 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.

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