Pumpkin Bread with Cinnamon Topping

Pumpkin Bread with Cinnamon Topping


Adapted from Rebecca Rather’s “The Pastry Queen”
Makes 2 loaves or 36 muffins

Bread:

• 1 1/2 pecan pieces
• 1 cup vegetable oil or canola oil
• 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 allspice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon salt

Topping:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
• 2 teaspoons ground cinnamon
• 1/2 cup toasted pecan pieces (taken from pecans above)

1. To Toast the Pecans: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes. Set aside 1/2 cup of the toasted pecans for the topping.
2. To Make the Bread: Grease two 9 by 5-inch loaf pans or 36 standard-size muffin cups with butter or nonstick spray.
3. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
4. Stir in the flour, baking soda, spices and salt just until combined.
5. Gently stir in 1 cup pecan pieces.
6. Divide the batter between the two loaf pans. (For muffins, fill the pans almost to the top with batter.)
7. To Make the Topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping over the loaves or muffins before baking.
8. Bakes the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. (Bake the muffins for 30 to 35 minutes.)