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.
Cooking Light NOVEMBER 2000
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.
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