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Pumpkin Streusel Bread

Becky Luigart-Stayner
Yield 16 servings (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.