Saturday, September 28, 2013

Pumpkin Pecan Bread with Streusel Topping

While spring is my favorite season, I love the aromas that drift from the fall kitchen. This bread is wonderfully fragrant and it's as tasty as its aroma promises. While it is delicious, I must warn you the bread is very sweet and that may be off-putting to some. The recipe was develop by Rebecca Rather, of Rather Sweet Bakery and Cafe, and it can be found in her The Pastry Queen cookbook. The recipe makes two loaves of bread or enough muffins to feed the third world. Properly rapped the breads stays fresh for days and it freezes beautifully. I have several loaves in the freezer waiting for meetings and coming holiday parties. It is very easy to prepare and can be made without special equipment. The bread was new to me this season and I consider it to be a wonderful addition to my fall kitchen. Here's the recipe.

Pumpkin Pecan Bread with Streusel Topping ...from the kitchen of One Perfect Bite, courtesy of Rebecca Rather



1-1/2 cups pecan pieces, divided use

1 cup vegetable 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 nutmeg

1-1/2 teaspoons ground allspice

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground cloves

1/2 teaspoon salt


1/2 cup firmly packed golden brown sugar

1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled

2 teaspoons ground cinnamon

1/2 cup toasted pecan pieces (above)


1) To make bread: Preheat oven to 350 degrees F. Arrange pecans on a baking sheet in a single layer and toast them in oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of toasted pecans for topping.

Grease two 9 by 5-inch pans or 36 standard-size muffin cups with butter or cooking spray.

Whisk oil and sugar in a large bowl. Add eggs, pumpkin, and water and whisk until combined. Stir in flour, baking soda, spices, and salt. Gently stir in 1 cup of the pecan pieces. Divide batter evenly between two pans or fill muffin pans almost to top with batter.

2) To make the topping: Stir sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle topping liberally over the loaves or the muffins before baking.

3) To bake: Bake the loaves for 1 hour, or until a toothpick inserted into center comes out clean. Bake muffins for 30 to 35 minutes.

You might also enjoys these recipes:

Raw Apple Bread - Living the Gourmet

Apple Caraway Bread - Eclectic Recipes

Okanagan Apple Bread - One Perfect Bite

Pumpkin Apple Bread - One Perfect Bite

Pumpkin Chocolate Chip Bread - Two Peas and Their Pod

Pumpkin Molasses Bread - Tasty Eats at Home

Walnut Topped Pumpkin Bread - LA Easy Meals

Pumpkin Bread with Raisins and Pecans - That's Not What the Recipe Says

Pumpkin Bread with Dried Cranberries - No Fear of Entertaining

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