Rustic Pumpkin Bread

• 3 cups Sugar
• 1 can (15 Oz. Size) Pumpkin
• 1 cup Canola Oil
• 4 Eggs
• 2/3 cups 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 teaspoons Ground Cloves
• 1/2 cups Chopped Pecans
• FOR THE CRUMBLE:
• 1/3 cups All-purpose Flour
• 1/4 cups Packed Brown Sugar
• 1/2 teaspoons Ground Cinnamon
• 3 Tablespoons Cold Butter
• 1/4 cups Chopped Pecans

1. Preheat oven to 350u0b0F. Grease two 9x5 inch loaf pans with nonstick cooking spray.
2. In a large bowl, beat sugar, pumpkin, oil, eggs and water until well-combined. In another large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add dry ingredients into the pumpkin mixture until blended. Stir in pecans.
3. Pour half of the batter in each of the prepared pans. To make the crumble topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and sprinkle the mixture on top of the batter.
4. Bake at 350u0b0F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes. Remove from the pans and finish the cooling on a wire rack.

sugar, pumpkin, canola oil, eggs, water, allpurpose, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, pecans, crumble, allpurpose, ubc, ground cinnamon, butter, ubc

Taken from tastykitchen.com/recipes/breads/rustic-pumpkin-bread/ (may not work)