Pumpkin Bread with Pecan Streusel Topping
1/2 c canola oil
1 c sugar
1/2 c brown sugar, packed
2 large eggs
3/4 c canned pumpkin
1/2 c apple cider
1 c all-purpose flour
1/2 c white whole wheat flour (you can substitute AP flour if you don’t have wheat)
1 t baking soda
3/4 t ground nutmeg
3/4 t ground allspice
3/4 t ground cloves
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
1/4 cup firmly packed brown sugar
2 Tbs unsalted butter, softened
1/4 c flour
1 tsp ground cinnamon
1/3 cup toasted pecan pieces
Preheat the oven to 350. Arrange the pecan pieces on a baking sheet and toast 7-9 minutes, until golden brown and aromatic. Set aside.
Grease a 9×5 inch loaf pan, 3 mini loaf pans or 18 muffin tins with cooking spray.
Whisk the oil and sugars in a large bowl. Add the eggs, pumpkin, and cider and whisk to combine. Stir in the flour, baking soda, spices, and salt. Pour into the prepared loaf pan.
To make the topping, mix together the sugar, flour, butter, cinnamon, and pecans. Sprinkle liberally over the loaf before baking.
Bake the bread about an hour, until the top has set and a toothpick inserted in the center comes out clean. My mini loaves baked for about 45 minutes. I would guess that muffins would take 20-25 minutes.