Rustic Pumpkin Bread

Name: Rustic Pumpkin Bread
Ingredients: 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

18 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350°F. 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 350°F 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.