Categories: Fall, Pumpkin, Quick Bread

Ingredients

• Bread:
• 1 1/2 cups pecan halves
• 1 cup vegetable oil (canola or safflower)
• 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 nutmeg
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon salt
• Topping:
• 1/2 cup firmly packed golden brown sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 teaspoons ground cinnamon
• 1/2 cup toasted pecan pieces

Directions

1. Bread: preheat oven to 350°.

2. Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.

3. Reserve 1/2 cup of the toasted pecans for the topping.

4. Grease two 9 × 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.

5. Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.

6. Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.

7. Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).

8. Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.

9. Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.

10. **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

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