I decided to make some good breakfast and snack bread and wanted to make use of the abundance of pecans I was given by my Mom. I decided on pumpkin-pecan bread with a sweet streusel topping. This bread is sinfully yummy, but also good for you due to the use of whole-wheat flour, beta-carotene in the pumpkin, antioxidantly-powerful (I made that word up) cinnamon, and healthy fats in the pecans. Yum. The recipe I make below includes enough for one regular size loaf (9"x5") and one mini-loaf pan. Eat one now and freeze one for later!
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 3/4 Cup Brown Sugar, Packed
- 2 Eggs
- 2 tsp. Vanilla
- 1 Can Pumpkin Puree
- 1 Cup Whole-Wheat Flour
- 1 Cup All-Purpose Flour
- 1/2 tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cloves
- 1/2 tsp. Ground Nutmeg
- 1/2 tsp. Ground Ginger
- 1 tsp. Baking Soda
- 1/2 Cup Warm Water
- 1 Cup Chopped Pecans, Toasted
Streusel Topping:
- 1/2 Cup Brown Sugar, Packed
- 1/2 Cup Chopped Pecans, Toasted
- 3 Tbsp. Butter, Softened
- 1 tsp. Ground Cinnamon
Directions:
1. Preheat oven to 325 degrees F. Lightly grease and flour a 9"x5" loaf pan and one mini-loaf pan.
2. In medium bowl, stir together the flours, sea salt, cinnamon, cloves, nutmeg, ginger, and baking soda.
3. In a large bowl with an electric mixer, or with your Kitchenaid mixer, combine butter and sugar. Next, beat in the eggs, one at a time. Beat in vanilla and pumpkin.
4. Slowly mix in the flour mixture, just until moistened. Beat in the warm water.
5. By hand, stir in the chopped pecans.
6. Pour batter into loaf pan.
7. In small bowl, mix together the Streusel topping ingredients. Sprinkle over the top of the batter.
8. Bake at 325 for 35-40 minutes for the mini-loaf and 45-60 minutes for the large loaf, or until set and toothpick comes out clean.
Cool on wire rack. Enjoy!
If you plan on freezing the bread, wrap tightly in plastic wrap and then in aluminum foil. Date and be sure to eat within 3 months.
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