Autumn Pumpkin Bread with Pecan Streusel Topping

By krystallondon

Ingredients

• 1/2 * 1/2 cup vegetable oil
• 1 * 1 cup granulated sugar
• 1/2 * 1/2 cup brown sugar, packed
• 2 * 2 large eggs
• 3/4 * 3/4 cup canned pumpkin
• 1/2 * 1/2 cup apple cider
• 1 * 1 cup all-purpose flour
• 1/2 * 1/2 cup white whole wheat flour
• 1 * 1 tsp baking soda
• 3/4 * 3/4 tsp ground nutmeg
• 3/4 * 3/4 tsp ground allspice
• 3/4 * 3/4 tsp ground cloves
• 1 * 1 tsp ground cinnamon
• 1/2 * 1/2 tsp ground ginger
• 1/4 * 1/4 tsp salt
• Topping
• 1/4 * 1/4 cup firmly packed brown sugar
• 2 * 2 Tbs unsalted butter, melted
• 1 * 1 tsp ground cinnamon
• 1/3 * 1/3 cup toasted pecan pieces

Preparation

Step 1

Preheat the oven to 350. Arrange the pecan pieces on a baking sheet and toast 7-9 minutes, until golden brown and aromatic. Set aside.

Grease a 9x5 inch loaf pan, or 18 muffin tins with butter or cooking spray.

Whisk the oil and sugars in a large bowl. Add the eggs, pumpkin, and cider and whisk to combine. Stir in the flour, baking soda, spices, and salt. Pour into the prepared loaf pan.

To make the topping, stir together the sugar, butter, cinnamon, and pecans. Sprinkle liberally over the loaf before baking.

Bake the bread about an hour, until the top has set and a toothpick inserted in the center comes out clean.