Rustic Pumpkin Bread

Breads, Recipes | October 11, 2016 | By

It’s here! It’s here! The very first pumpkin loving recipe is on this blog! Oh, I am so glad this day has finally come and just in time. The leaves are starting to show hints of changing color and it was 42 degrees when I woke up this morning. Yep, sweatpants and hoodie weather has arrived. Yipee! I have been loving this Rustic Pumpkin Bread recipe for years now. It is one of my go to pumpkin recipes and it has never failed me. Not only is it a moist and delicious quick bread, but it gets topped with a buttery brown sugar pecan crumble that I am pretty sure never hurt anyone.

Rustic Pumpkin Bread

This recipe doesn’t mess around, it makes two big loaves so you don’t have to worry about doubling it. Who makes one loaf of pumpkin bread anyways? That would be highly frowned upon. Usually, rustic is a word you use for something that turns out looking a little less than ideal, or let’s be honest, in some cases down right ugly. I have made many “rustic” tarts or pies in my life but this Rustic Pumpkin Bread is beautiful! A pumpkin showstopper for sure! This bread is moist with tons of pumpkin flavor. Pecans throughout the batter give a little crunch and the crumbly topping is heavenly.  

Rustic Pumpkin Bread

The craze for pumpkin is everywhere isn’t it? Pumpkin recipes hog my social media newsfeeds (not that I mind). You can put pumpkin in anything: baked goods, chili, pasta, the list goes on. If you haven’t jumped on the pumpkin band wagon yet this season, I hope you will start with this Rustic Pumpkin Bread. This is a delicious place to start!

Rustic Pumpkin Bread

Rustic Pumpkin Bread

Rustic Pumpkin Bread

Rustic Pumpkin Bread

 

Rustic Pumpkin Bread

Ingredients

  • 3 cups sugar
  • 1 15oz solid-pack pumpkin
  • 1 cup canola oil
  • 4 large eggs
  • 2/3 cup water
  • 3-1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 cup chopped pecans
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 2 tbls. cold butter
  • 1/4 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees. Grease two 9X5 inch loaf pans with non stick cooking spray.
  2. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until well combined. In another large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add the dry ingredients into the pumpkin mixture until blended. Stir in pecans.
  3. Pour half of the batter in each of the prepared pans. To make the crumble topping combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until crumbly. Stir in the pecans and sprinkle the mixture on top of the batter.
  4. Bake at 350 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes. Remove from the pans and finish the cooling on a wire rack.

Notes

Source: Taste of Home

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  1. Christine (sister of the cook)
    October 12, 2016

    <3 <3 <# mmmmMMMMMM! Looks delicious! Especially on top of that beautiful orange and beige cloth!