A few years ago, my mom received a loaf of this bread from a friend of hers at Christmas time. This year, when I was looking for something to make for the girls at work, I decided I would try this. I found mini ceramic loaf pans with christmas designs on them at AC Moore for $1 a piece. I made 3 batches of bread batter and it filled all 9 loaf pans with enough to spare to make probably 2 or 3 more! They all ended up overflowing and making my oven smoke. Anyway, after I cleaned it all up, I put the loaf pans in cute cellophane bags and gave them as gifts along with a recipe card for this bread. It was a success. They all loved it!
1/2 cup Canola or Vegetable Oil
1 1/2 cup Sugar
1 cup Pumpkin
1/3 cup Milk
1 1/2 cup Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 cup Pecans (I substituted fresh chopped cranberries)
1/2 cup Pecans (I used the chopped pecans in a bag)
1/4 cup Sugar
2 tablespoons Oil
Heat the oven to 350 degrees and coat a 9x5 loaf pan with non-stick spray. In a bowl, stir oil and sugar together with a spoon. Stir in the eggs until blended. Add the pumpkin and milk. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger. Add to the pumpkin mixture, stirring until well combined. Stir in the pecans/cranberries. Pour batter into the prepared pan. In another small bowl, combine the topping ingredients until mixed and crumbly. Sprinkle the topping over the batter. Bake for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
If you use a 5 3/4 by 3 inch pan, you will have enough batter for 2 loaves plus a little extra. I could have sworn that my pans were that size, and I had enough for 4. Make sure that you don't fill the batter to the top of the pan, but instead only about 1/2 way up. Also, do yourself a favor and put the pan on a cookie sheet so that in the event that it does overflow, you have something to catch the pieces rather than having your oven smell like it is on fire!!