Ingredients
For Bread:
1 1/2 cups granulated sugar
1/2 cup Carapelli Extra Light Olive Oil
2 eggs
1 cup canned pumpkin
1/3 cup cold water
1 1/2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For Streusel Topping:
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 1/2 tablespoons Carapelli Extra Light Olive Oil
1/4 teaspoon ground cinnamon

Cooking Directions
Preheat oven to 350°F. In large bowl, beat sugar and Carapelli Extra Light Olive Oil together. Add eggs, one at a time; mixing well until blended. Add pumpkin and water. In bowl, combine flour, soda, salt, cinnamon and nutmeg. Add dry ingredients to pumpkin mixture, stir until well combined. Lightly oil and flour one 8x4-inch loaf pan. Pour pumpkin mixture into pan. In small bowl, combine pecans, sugar, Carapelli Extra Light Olive Oil and cinnamon. Crumble topping over pumpkin batter. Bake for 50-60 minutes or until toothpick inserted near the center comes out clean. Serves 16.

Preparation Time: 15 minutes

Total Time: 1 1/4 hours