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Monday, October 25, 2010
Pumpkin Pecan Bread with Streusel Topping
From the kitchen of One Perfect Bite...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
Ingredients:
Bread
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
Topping
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)
Directions:
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.
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Pumpkin Molasses Bread - Tasty Eats at Home
Walnut Topped Pumpkin Bread - LA Easy Meals
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This looks extremly hearty, like it would make a whole meal with a glass of milk and a salad!
ReplyDeleteDoes look like a rich bread. I am happy with sweet bread. Some chinese breads are sweet.
ReplyDeleteYum!!! This bread looks wonderful. I love the streusel topping!!d
ReplyDeleteGreat loaf; I love to have some in my freezer for unexpected guests.
ReplyDeleteHope you are enjoying your trip.
Oh, my! This sounds yummy! I left something for you on my blog... check it out! http://cuckooking.blogspot.com/
ReplyDeleteWonderful wonderful bread! I love autumn and autumn baking and this is perfect, homey comfort food. And doesn't streusel just make everything taste better? This will make great seasonal gifts, too.
ReplyDeleteI love the flavours of fall too, all the spices...yum
ReplyDeleteI've now made this a ton of times and it is delish! Generally make it into muffins.
ReplyDeleteI love this recipe. I made it many times with walnuts, thank you so much!
ReplyDelete