Rustic Pumpkin Bread

• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 4 large eggs
• 2/3 cup water
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 1/4 cup chopped pecans

1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans.
2. Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
3. Bake at 350u0b0 for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

sugar, solidpack pumpkin, canola oil, eggs, water, flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, pecans, flour, brown sugar, ground cinnamon, cold butter, pecans

Taken from www.tasteofhome.com/recipes/rustic-pumpkin-bread/ (may not work)