This is a recipe from my Grandma Ronnie’s cookbook.  Her sister, whom we called, Aunt Marj, was a phenomenal bread baker.  I modified her recipe slightly by adding the pecan and ginger snap crust— OMG.  Pumpkin Heaven.  Slather a little-salted butter on that hot bread—- LIGHTS OUT.  I made it for my segment on The Weather Channel this morning and the crew completely devoured it!  Sign of a successful recipe if all you have are crumbs to clean up!

Pumpkin Bread with Pecan and Ginger Snap Crust

Ingredients

For the bread

• • 2/3 cup butter softened
  • 2 2/3 cup sugar
  • 4 eggs
  • 1 (15oz) can pumpkin
  • 2/3 cup water
  • 3 1/2 cup flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

For the crust

• 1 stick butter
• 1/2 cup chopped pecans
• 1/2 cup gingersnap cookies pulsed in the food processor
• 2 Tb brown sugar
• 1/2 tsp cayenne

Instructions

1. 1. Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
   2. In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
   3. Sift and blend into wet mixture: flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and ginger.

For the crust: Melt a stick of butter in a saucepan and combine pecans, ginger snaps, brown sugar, and cayenne. Set aside.

1. Pour into pans and bake for 30 minutes. Take out of oven and scoop crust ingredients onto top of each loaf. Continue baking for another 30-35 minutes until a toothpick comes out clean.