Autumn Pumpkin Bread With Pecan Streusel Topping

• 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

1. Bread: preheat oven to 350u0b0.
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 x 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.

bread, pecan halves, vegetable oil, sugar, eggs, pumpkin, water, allpurpose, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, salt, topping, golden brown sugar, unsalted butter, ground cinnamon

Taken from www.food.com/recipe/autumn-pumpkin-bread-with-pecan-streusel-topping-441536 (may not work)