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.