Tober Pumpkin Bread

This super moist bread has a crunchy pecan topping and delicious honey-clove butter provides just the right final touch.

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Ingredients:

• 2 cups sugar
• 4 large eggs
• 1 cup vegetable or canola oil
• 2/3 cup water
• 15 oz can pumpkin puree
• 3 1/2 cups all purpose flour
• 2 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• Topping:
• 1/2 cup light brown sugar, packed
• 1 cup pecans, chopped
• 1 tablespoon flour
• 1 1/2 tablespoons butter, melted
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• Honey Clove Butter:
• 3 tbsp spreadable margarine
• 2 tbsp honey
• 1/4 tsp ground cloves

Method

Preheat oven to 350 degrees and grease and flour 2 loaf pans. In a large bowl, whisk sugar and eggs until pale yellow. Add oil, water and pumpkin, whisking until combined. In separate bowl sift together flour and baking soda. Add pumpkin pie spice and stir to combine. Gradually add dry ingredients to pumpkin mixture, mixing well after each addition. Pour batter evenly into prepared pans, sprinkle with topping. Prepare topping by simply mixing all ingredients. Bake for 1 hour. During last 15 minutes, drape a piece of foil over bread to avoid over browning of topping. Cool in pan 10 minutes (no longer), loosen with rubber spatula and serve either warm or place on baking rack and cool completely. Serve with Honey Clove Butter, made by combining ingredients until smooth.

Notes: This bread tastes even better the next day. Serve it up with some Honey Clove Butter.

Number of servings: 12

Submitted By: TheCookie798
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