Wednesday, January 23, 2008

Autumn Pumpkin Bread with Pecan Streusal Topping


This will probably be the last time I make this recipe this year -- partly because I've made it several times now -- I've just never blogged about it, and partly because pumpkin season is only going to last a few more months and there are still a couple of other pumpkin recipes I want to make.

I will say though, that this is one of my favorite pumpkin recipes. It's a moist, incredibly good pumpkin quick bread that mixes up in minutes. It also makes 2 good-sized loaves which makes it great for feeding a group. Of all the pumpkin recipes I've tried this year, this one is the easiest, and arguably the best.

Ingredients:
Bread:
1 1/2 cups toasted pecan pieces
1 cup vegetable oil
3 cups sugar
4 large eggs
1 (15-ounce) can pure pumpkin
1 cup 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 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
2 tsp ground cinnamon
1/2 cup toasted pecan pieces (from above)

Preheat oven to 350. Grease two 9 x 5 inch loaf pans with butter or cooking spray.

Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and 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.

To make the topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins before baking.

Bake the loaves for 1 hour, or until a toothpick inserted into the center comes out clean.

6 comments:

burkie said...

oh, this is most definitely on my short list, even at its shortest. and i don't believe in abstaining from pumpkin in the spring or summer--banish the thought!!!
-jb

country (fried) chicken said...

the pumpkin bread is definitely one of my favorites...

butter jam shortcake said...

i'm with whoever's crazy enough to call herself (if it is, indeed, a "herself") country (fried) chicken...

Mira said...

silly bjs, country(fried) chicken is obviously the famous cc.

i agree with burkie, pumpkin should be year-round!

silly bjs said...

well, whoever she is, the famous cc was right on -- the bread was sho-nuff GOOD! Folks were giving me dirty glances as I ate it en route to the bank machine; like to think that's because they wanted what I was eating, and not cuz I was being a slob...

tammyfaye said...

After being hit with the scrumptious smell of pumpkin bread in Williams Sonoma this weekend, I had to rush home and find a recipe. I'm so glad I found your blog (it's great!), and I'm in love with this recipe. I baked it in mini-loaves, and I had to freeze it just to get it out of my sight. Thanks for sharing!