I like to double the topping recipe, then pour half the batter in the loaf pans (or muffin pans), sprinkle with ½ the topping, then pour the second part of the batter on top and sprinkle the second half of the topping on top.
1 ½ c. pecan pieces
1 c. veggie oil such as canola or safflower
3 c. sugar
4 large eggs
1 (15o) can pure pumpkin
1 c. water
3 c. all purpose flour
2 t. baking soda
1 ½ t. ground nutmeg
1 ½ t. ground allspice
1 ½ t. ground cinnamon
1 ½ t. ground cloves
½ t. salt
½ c. firmly packed golden brown sugar
¼ c. (1/2 stick) unsalted butter, melted and cooled slightly
2 t. ground cinnamon
½ c. toasted pecan pieces
To make the bread: Preheat oven to 350. Arrange pecan pieces on a baking sheet in a single layer an toast them in the oven for 7-9 minutes, until golden brown and aromatic. Reserve 1/2c. of toasted pecans for topping.
Grease two 9 by 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices, and salt. Gently stir in 1 cup of the pecan pieces. Pour half of the batter in to each loaf pan. For muffins, fill the muffin pans almost to the top with batter.
To Make the Topping: Stir the sugar, butter, cinnamon, and the reserved ½ cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins before baking.
Bake the loaves for 1 hour, or until a toothpick, inserted into the center comes out clean. Bake the muffins for 30-35 minutes.