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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This super moist bread has my added pecan crunch on top. It's even better the next day. Serve it up with some Honey Clove Butter. Ingredients:
bread |
2 cups sugar |
4 large eggs |
1 cup vegetable or canola oil |
2/3 cup water |
15 oz. can pumpkin puree (about 2 cups) |
3 1/2 cups all-purpose flour |
2 teaspoon baking soda |
1 1/2 teaspoon pumpkin pie spice |
topping |
1/2 cup light brown sugar, packed |
1 cup pecans, chopped |
1 tablespoon flour |
1 1/2 tablespoons butter, melted |
1/4 teaspoon cinnamon |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees, grease and flour 2 loaf pans (I use Baker's Joy Spray).
2. In a large bowl whisk sugar and eggs until pale yellow.
3. Add oil, water and pumpkin whisking until combined.
4. In separate bowl sift together flour and baking soda.
5. Add pumpkin pie spice and stir to combine.
6. Gradually add dry ingredients to pumpkin mixture, mixing well after each addition.
7. Pour batter evenly into prepared pans, sprinkle with Pecan Topping (to follow).
8. Bake for 1 hour. During last 15 minutes, drape a piece of foil over the breads to avoid over browning of the topping.
9. Cool in pan 10 minutes (no longer), loosen with rubber spatula and serve either warm or place on baking rack and cool completely.
10. Serve with Honey Clove Butter.
11. TOPPING combine all ingredienbts and sprinkle over batter.
12. HONEY CLOVE BUTTER - 3 tablespoons Bowl Margarine, 2 tablespoons Honey, 1/4 teaspoon Ground Cloves. Combine all until smooth, makes about 1/2 cup.
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