1 teaspoon pumpkin pie spice

1. Grease and flour a 9-by-5-inch nonstick loaf pan.

2. Sift together the flour, baking powder baking soda, salt and pumpkin pie spice into a bowl. Reserve.

3. Combine the pumpkin puree with the sugar, oil, eggs and vanilla extract in a food processor and process for about 2 minutes or until light and airy.

4. Gradually add the flour mixture and process until well incorporated.

5. Add the pecans and pulse a few times until incorporated, making sure not to puree the pecans. Transfer to the prepared pan. Use a rubber spatula to smooth the top. Combine the topping ingredients and mix so it is well blended. Sprinkle on the topping evenly atop the pumpkin batter.

6. Bake in a 350-degree oven for 55 minutes to one hour or until a pick inserted into the center of the loaf comes out clean. Cool on wire rack for an hour. Use a knife and spatula to ease the loaf out of the pan and then place onto a platter, slice and serve.

Recipe notes

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.