This is what happens when I bake something and have to wait til the next day to snatch a photo. James dug in to this deliciously slightly dense and moist pumpkin bread with abandon. Each time I’ve made this for work, my pottery class or at home, it’s gone (or at least 1/2 gone) within minutes. The streusel topping might be what puts this bread over the edge into the best pumpkin bread I ever did make.
Source: Slightly adapted from Ezra Pound Cake
1 1/2 cup pecan pieces, toasted and divided
1 cup vegetable oil
3 cups sugar
1 (15-oz) can pure pumpkin
1 cup water
3 cups flour
2 tsp. baking soda
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground nutmeg
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 tsp. ground cinnamon
1/2 cup toasted pecan pieces
Preheat oven to 350. Grease and line with parchment paper 2 9×5 loaf pans.
1. Toast pecans. Spread pecans on baking sheet or piece of aluminum foil. toast for 5 minutes. Reserve 1/2 cup for streusel topping.
2. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
3. Stir in the flour, baking soda, spices and salt just until combined.
4. Gently stir in 1 cup pecan pieces.
5. Divide the batter between the two loaf pans
6. With your fingers, mix the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Pieces should be the size of peas. Sprinkle the topping over the loaves or muffins before baking.
7. Bakes the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.