Ingredients
3 cups sugar1 can (15 ounces) solid-pack pumpkin1 cup canola oil4 large eggs2/3 cup water3-1/2 cups all-purpose flour2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 cup chopped pecansTOPPING:1/3 cup all-purpose flour1/4 cup packed brown sugar1/2 teaspoon ground cinnamon2 tablespoons cold butter1/4 cup chopped pecans
Preparation
Preheat oven to 350°. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans.
Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
