Pumpkin Bread with Pecans in 80 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, melted butter, and vanilla extract until smooth and a consistent deep orange color.
3. Sift flour, baking soda, salt, cinnamon, and nutmeg into the wet ingredients. Using a silicone spatula, gently fold together until no white flour streaks remain. Fold in the toasted pecans.
4. In a small bowl, rub cold butter into brown sugar, flour, and pecans using fingertips until the mixture resembles coarse wet sand. Sprinkle evenly over the batter in the pan and press down lightly.
5. Bake for 55-65 minutes until edges are mahogany-colored and a toothpick inserted in the center comes out clean or with a few moist crumbs.