Autumn Pumpkin Bread With Pecan Streusel Topping Recipe 45

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Steps:

• Bread: preheat oven to 350°.
• 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.
• Reserve 1/2 cup of the toasted pecans for the topping.
• Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
• Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
• Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
• Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
• 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.
• Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
• **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

Steps:

• Preheat oven to 350 degrees. Grease 2 loaf pans.
• In a large bowl mix together the dry ingredients thoroughly.
• In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
• Pour one half of the batter into each loaf pan.
• Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
• Place on a rack and after 10 minutes remove from pan and let cool.

Steps:

• To make the bread: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping. Grease two 9x5-inch loaf pans or 36 standard-size muffin cups with butter or cooking spray. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices and salt. Gently stir in 1 cup of pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter. 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 liberally over the loaves or the muffins BEFORE baking. Bake the loaves for 1 hour or until a toothpick inserted into the center comes out clean. Bake the muffins for 30-35 minutes.