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.

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

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.


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!!!

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!