PUMPKIN BREAD WITH CINNAMON AND PECAN CRISP

Ingredients

Crispy cinnamon and pecans

3/4 cup (180 mL) brown sugar

1 C. (15 mL) cinnamon

2 tbsp. (30 ml) cocoa

1 1/2 cups (375 mL) pecans, coarsely chopped

6 c. (90 mL) unsalted butter, melted

Pumpkin bread

2 cups (500 mL) all-purpose flour

1 C. (5 ml) salt

1 1/2 tsp. tea (7.5 ml) baking soda

1 C. (5 ml) cane

1/4 c. tea (1.25 ml) nutmeg

1 C. (5 mL) ground ginger

1/4 c. (1.25 ml) ground clove

1 1/4 cups (310 mL) commercial pumpkin puree

2/3 cup (150 ml) vegetable oil

1 cup (250 mL) maple syrup

2 large eggs + 1 yellow

1/3 cup (75 ml) of water

1 C. (5 ml) vanilla

Preparation

Crispy cinnamon and pecans

1. In a bowl, combine brown sugar, cinnamon, cocoa and pecans.
2. Add the melted butter and stir with the fork. Book.

Pumpkin bread

1. Place the rack in the center of the oven preheated to 350 ° F (180 ° C). Butter a 10 x 5-inch baking pan (25 x 12.5 cm) and line the bottom with parchment paper.
2. In a bowl, combine flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Book.
3. In a large bowl, whisk together pumpkin puree, vegetable oil, maple syrup, eggs, water and vanilla until all is well. homogeneous.
4. Add the flour mixture and, still using the whisk, gently stir until the mixture is smooth.
5. Pour half of the mixture into the mold. Spread with the back of the spatula.
6. Sprinkle half of the crisp cinnamon and pecans. Pour the other half of the cake mix. Spread gently with the back of a spatula. Sprinkle the rest of the crisp.
7. Bake for about 1 hour 10 minutes or until a toothpick inserted in the center of the bread comes out clean. Cool on a rack and unmold. If the top of the cake browns too quickly at the end of cooking, cover the top with aluminum foil.