Description[]
Source: Christmas With Southern Living 2003 - Southern Living
Muffin tops are indeed the best part of the bread, especially when it means a streusel packed with pecans and brown sugar. Muffin top pans allow you to indulge with this holiday quick bread.
Ingredients[]
- 1/3 cup shortening
- 1 cup sugar
- 2 large eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup canned, mashed pumpkin
- 1/3 cup water
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 cup uncooked regular oats
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/3 cup cold butter or margarine, cut into pieces
- 1/2 cup chopped pecans
Directions[]
- Beat shortening at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine 1 2/3 cups flour and next 5 ingredients; add to shortening mixture alternately with pumpkin and water, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in 1/2 cup pecans and vanilla.
- Spoon into greased muffin top pans, filling three-fourths full.
- Combine oats, 1/2 cup flour, and brown sugar.
- Cut in butter with a pastry blender until crumbly; stir in 1/2 cup pecans.
- Sprinkle streusel over batter.
- Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 5 minutes.
- Remove from pans, and cool on wire racks.
Yield: 1 dozen