Pumpkin Bread with Streusel Topping

shared by Dara P.

Makes 2 loaves or 36 muffins

Bread Ingredients:

1 1/2 pecan pieces
1 cup vegetable oil or canola oil
3 cups sugar
4 large eggs
1 (15-ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt

Topping Ingredients:

1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
2 teaspoons ground cinnamon
1/2 cup toasted pecan pieces (taken from pecans above)

Directions:

1. To Toast the Pecans: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes. Set aside 1/2 cup of the toasted pecans for the topping.
2. To Make the Bread: Grease two 9 by 5-inch loaf pans or 36 standard-size muffin cups with butter or nonstick spray.
3. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
4. Stir in the flour, baking soda, spices and salt just until combined.
5. Gently stir in 1 cup pecan pieces.
6. Divide the batter between the two loaf pans. (For muffins, fill the pans almost to the top with batter.)
7. 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 over the loaves or muffins before baking.
8. Bake the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. (Bake the muffins for 30 to 35 minutes.)

Note: I made this the other day and omitted the pecans because of Hezekiah.  I liked this bread the NEXT day but the boys liked it the first day too.  I also opted to put the streusel in between the bread instead of on top and it turned out really good!  I didn't have all spices so I didn't put everything in.  The next time I think all I will put in is the cinnamon and nutmeg... but a lot of people like extra spice!  :)