Pumpkin Streusel Bread

Pumpkin Streusel Bread Recipe
Becky Luigart-Stayner
Skip the boxed mix and make this light and flavorful pumpkin bread for friends and family this holiday season. It's perfect for brunch; just slice, toast, and top with a smear of cream cheese. Heavenly.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 209
Caloriesfromfat 30 %
Fat 6.9 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 2.2 g
Protein 3.4 g
Carbohydrate 34.6 g
Fiber 1.4 g
Cholesterol 31 mg
Iron 1.3 mg
Sodium 252 mg
Calcium 29 mg

Ingredients

Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray

Preparation

Preheat oven to 350°.

To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note:

November 2000
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