Ingredients
- Bread:
- 1 1/2 c. pecan pieces
- 1 c. vegetable oil
- 3 c. sugar
- 4 large eggs
- 1 (15 oz.) can pure pumpkin
- 1 c. water
- 3 c. flour
- 2 tsp. baking soda
- 1 1/2 tsp. ground nutmeg
- 1 1/2 tsp. ground allspice
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. ground cloves
- 1/2 tsp. salt
- Topping:
- 1/2 c. brown sugar, packed
- 1/4 c. (1/2 stick) unsalted butter, melted and slightly cooled
- 2 tsp. ground cinnamon
- 1/2 c. toasted pecan pieces
Preparation
Step 1
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 7-9 minutes, until golden brown and aromatic. Reserve 1/2 c. of the toasted pecans for the topping. Grease two 9x5" 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 sitr in 1 c. of the 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 c.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.