Streusel Topping
3/4 cup finely pecans
3/4 cup light brown or white sugar
6 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons melted butter or margarine
Pumpkin Bread
1 (15-ounce) can pumpkin
3/4 cup canola oil
4 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups chopped apples
For the topping, put pecans, sugar, flour, cinnamon and butter into a small bowl and mix. Set topping aside. For the pumpkin bread, preheat oven to 350°F. Lightly grease two 8 1/2-inch x 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves together in a large bowl, then stir into pumpkin mixture. Fold in apples. Pour batter into prepared pans. Divide streusel topping and sprinkle evenly in both pans. Bake about 50 minutes or until a knife inserted into center comes out clean. Wonderful warm, freezes well.

Refrigerator.