Pumpkin-Cranberry Bread

Ingredients

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 3/4 cup packed light brown sugar
• 1/3 cup fat-free milk
• 2 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup dried cranberries
• Cooking spray
• 2 tablespoons light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 4 teaspoons chilled butter, cut into small pieces

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Combine pumpkin, 3/4 cup brown sugar, milk, oil, and egg in a bowl; beat with a mixer at medium speed until blended. Stir in vanilla. Add flour mixture, stirring just until moist. Fold in cranberries. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
3. Combine 2 tablespoons brown sugar, 2 tablespoons flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 4 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over batter.
4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and cool completely on wire rack.