Pumpkin Holiday Bread

By amaliana

Ingredients

• For the pumpkin bread:
• 2 1/3 cups bread flour
• 2 cups granulated sugar
• 1 1/2 cups pumpkin puree
• 1 teaspoon vanilla extract
• 3 eggs
• 3/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• For the crunch topping:
• 1/4 cup sugar
• 1/3 cup plus 1 tablespoon bread flour
• 1/3 cup pecans, chopped and toasted
• 1/4 cup Chopped oats
• The zest of 1/2 an orange
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter
• 1/8 teaspoon baking powder

Details

Servings 24

Preparation

Step 1

1. Using a paddle, cream the sugars with the vanilla and the oil. Slowly add the eggs and pumpkin puree.

2. Sift all of the dry ingredients. Gently fold in the sifted dry ingredients.

3. Fill loaf pans 3/4 full or muffin cups 2/3 full with batter.

4. For the topping: chop the pecans and oats using a food processor. Combine all of the ingredients except the butter in the bowl. Melt the butter, add to above ingredients and rub together. Use immediately or chill in fridge for up to one week.

5. Sprinkle the top with special crumb topping.

6. For loaves, bake in a convection oven at 325F for 50 minutes. If making muffins, bake at 350-360 for 20 minutes.

7. Remove from the pans and allow to cool on a wire rack.