Rustic Pumpkin Bread

Preheat oven to 350ºF. Grease two 9×5 inch loaf pans with nonstick cooking spray.

In a large bowl, beat sugar, pumpkin, oil, eggs and water until well-combined. In another large bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add dry ingredients into the pumpkin mixture until blended. Stir in pecans.

Pour half of the batter in each of the prepared pans. To make the crumble topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and sprinkle the mixture on top of the batter.

Bake at 350ºF 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.