Tuesday, November 16, 2010

Pecan Streusel Pumpkin Bread

I decided to stray away from my go-to pumpkin bread recipe this weekend. It wasn’t easy. I’ve been wanting to try another recipe for a while, but I love the other recipe so much. I was afraid if I tried another, I’d be really disappointed.

When I saw 20something cupcake’s post on pumpkin bread topped with pecan streusel, I decided this would be the perfect recipe to try. I love things with pecan streusel and I haven’t yet tried making a pumpkin bread with pecan streusel until now.

The bread came out well. It was super moist and flavorful. I still like the other pumpkin recipe I use slightly  better. But only very slightly. This one is pretty good. And I love the pecan streusel topping. Yum.

This bread didn’t last long, it was that yummy. The recipe used by 20something cupcakes was actually an adaption of a recipe from Joelen’s Culinary Adventures.  I made a few changes from the recipe I saw on Joelen’s Culinary adventures.

Pecan Streusel Pumpkin bread (adapted from Joelen’s Culinary Adventures)

Ingredients
1/2 cup vegetable or canola oil
1 1/4 cups sugar
2 large eggs
1 cup canned pure pumpkin
1/2 cup water
1 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground ginger
1/4 teaspoon salt

Topping:
1/4 cup firmly packed dark brown sugar
1/4 cup unsalted butter, at room temperature, cut into small pieces
1 teaspoon ground cinnamon
1/4 cup chopped pecans

Directions
1. Preheat the oven to 350 degrees.  Spray two bread pans with oil or line them with foil/parchment paper.

2. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined.

3. In a medium bowl, whisk together the flour, baking soda, spices and salt. Add the flour mixture to the wet mixture and stir to fully incorporate.

4. Pour the batter into bread pans.

5. To make the topping, combine the sugar, butter, cinnamon and the pecan pieces.  Use a fork and mix until it butter and sugar resembles a coarse meal. You can also rub the mixture between your hands so that the butter mixes thoroughly with the sugar. Sprinkle the topping  liberally over the muffins before baking. Bake for approximately 55 minutes.

 

2 Responses to “Pecan Streusel Pumpkin Bread”

  1. 1

    The Cilantropist — November 17, 2010 @ 10:54 pm

    If I am not mistaken, you gave some of this to Steve and he brought it into work for me to try… and it was amazing!!! Super moist and I loved that I could taste the spices and also that you used nutmeg. Great recipe. :)

    • claribelle replied: — November 18th, 2010 @ 12:16 am

      Eek, he brought it into work? I get self-conscious about sharing my cooking/baking with others. I’m glad you liked it though. I need to start sharing my baked goods more with other people so I don’t eat so much of them.

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