Moist cinnamon sugar pumpkin bread layered and topped with a crunchy cinnamon pecan sugar swirl.

Scale

Filling/Topping:

1 cup granulated sugar

1/2 cup chopped pecans

1 teaspoon cinnamon

Bread:

1/2 cup vegetable oil

1 ¾ cups granulated sugar

2 large eggs

15 oz can pumpkin puree

2 cups all-purpose flour

1 tablespoon

1 teaspoon baking soda

1/2 teaspoon

1/2 teaspoon salt

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1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. Mix 1 cup granulated sugar, 1/2 cup chopped pecans, and 1 tsp cinnamon in a small bowl.

3. Whisk vegetable oil, 1 ¾ cups granulated sugar, eggs, and pumpkin puree in a large bowl.

4. Fold in flour, 1 tbsp, baking soda, 1/2 tsp, and salt until just combined.

5. Pour half the batter into pan, sprinkle half the pecan filling, add remaining batter, and top with remaining pecan filling.

6. Bake for 60 to 65 minutes until a toothpick inserted in center comes out clean; cool before slicing.

Do not overmix batter. Tent loosely with foil if pecans brown too quickly near the end of baking.