Preheat the oven to 350. Arrange the pecan pieces on a baking
sheet and toast 7-9 minutes, until golden brown and aromatic. Set
aside.
Grease a 9x5 inch loaf pan, or 18 muffin tins with butter or cooking
spray.
Whisk the oil and sugars in a large bowl. Add the eggs, pumpkin,
and cider and whisk to combine. Stir in the flour, baking soda,
spices, and salt. Pour into the prepared loaf pan.
To make the topping, stir together the sugar, butter, cinnamon.
Sprinkle liberally over the loaf before baking.
Bake the bread about an hour, until the top has set and a toothpick
inserted in the center comes out clean.
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