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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Pumpkin Streusel Bread

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

  • Yield: 16 servings (serving size: 1 slice)

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.

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 30%
  • Fat: 6.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.4g
  • Carbohydrate: 34.6g
  • Fiber: 1.4g
  • Cholesterol: 31mg
  • Iron: 1.3mg
  • Sodium: 252mg
  • Calcium: 29mg
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Pumpkin Streusel Bread recipe

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