Autumn Pumpkin Bread with Pecan Streusel Topping
- 1 1/2 cups pecan pieces
- 1 cup vegetable oil
- 3 cups sugar
- 4 large eggs
- 1 (15 oz) 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 golden brown sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tsp ground cinnamon
- 1/2 cup toasted pecans
To make the bread: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping.
Grease two 9x5-inch loaf pans or 36 standard-size muffin cups 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 pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter.
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. Bake the muffins for 30-35 minutes.