Maple Pecan Pumpkin Bread

15 oz. Can of Pure Pumpkin Puree

1 Cup Granulated Sugar

1/2 Cup Brown Sugar

1/2 Cup Vegetable Oil

2 Eggs

1 Tsp. Vanilla Extract

1/2 Cup Milk

1 3/4 Cup All Purpose Flour

1 Tsp. Baking Soda

1 Tsp. Cinnamon

1 Tsp. Pumpkin Pie Spice

1/2 Tsp. Salt

3/4 Cup Pecans, roughly chopped

Streusel Topping

1/4 Cup Butter, melted

1/2 Cup All Purpose Flour

1/4 Cup Brown Sugar

2 Tbsp. Granulated Sugar

1/2 Tsp. Pumpkin Pie Spice

1/4 Cup Pecans, Roughly Chopped

Maple Glaze

1/2 Cup Powdered Sugar

1/2 Cup Pure Maple Syrup

In a small bowl, mix together all of the ingredients for the streusel topping until well combined and set aside.

Preheat your oven to 350 degrees, and prepare your 9x5 loaf pan by lining it with parchment paper. Make sure the paper comes up and over the longest sides of the pan so it's easy to lift out the bread once it's baked.

Sift together the flour, baking soda, cinnamon, pumpkin pie spice, salt and set aside.

In a large mixing bowl, add in the pumpkin, brown sugar, granulated sugar, vegetable oil and using an electric whisk mix until well combined.

Add in the eggs and vanilla extract and mix until combined.

Add in half of your flour mixture to the pumpkin batter and mix, then add in the milk and mix, then add the remaining flour and mix until your batter is smooth.

Fold the pecans into your pumpkin batter. Pour your batter into the prepared pan making sure to spread it evenly.

Crumble your streusel evenly over the top and bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.

Combine the powdered sugar and the maple syrup and pour over the pumpkin bread once it is out of the oven. Let cool for 15-20 minutes then remove from the pan and slice. Serve and enjoy.

**To make muffins, prepare your muffin pans and bake for 18 to 20 minutes or until a toothpick inserted into the center of one muffin comes out clean.**