Saturday, October 19, 2013

I've made many versions of pumpkin bread, but this one is, by far, the best!

Pumpkin Pecan Streusel Bread
This is one of the best pumpkin breads I have ever made.
The surprise difference is using olive oil instead of butter.
Non-stick cooking spray with flour
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup extra virgin olive oil
1 1/2 cups sugar
2 large eggs, slightly beaten
1 cup solid pack canned pumpkin
1/3 cup evaporated milk
1/2 cup chopped pecans
1/2 cup white raisins

Streusel Topping
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
2 tablespoons extra virgin olive oil
1 tablespoon flour


Heat oven to 350°.

Coat 9 x 5-inch loaf pan lightly with non-stick cooking spray with flour.

In a bowl combine flour, baking soda, salt, and pumpkin pie spice and set aside.

Stir olive oil and sugar together. Stir in eggs until well blended. Add pumpkin and milk and mix well. Add flour mixture stirring until well combined. Stir in pecans and raisins. Pour batter into prepared pan.

For streusel topping, combine 1/2 cup pecans, brown sugar, flour, and olive oil until mixed and crumbly. Sprinkle over batter. 

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. If topping begins to brown too much near the end of the baking time, lightly tent with tin foil. Cool 20 minutes. 

Remove from pan and allow to cool completely before serving.