Pumpkin Streusel Bread

Oh, and used the Chobani lowfat pumpkin spice yogurt for extra pumpkin flavor. It's available during the holiday season.

Moist and delicious. Crumbs and nuts are a problem, as noted, I drizzled a little honey on the toppings to help keep them in place. It helped a little, but not much. (But I liked the honey.)

A perfect balance of spice and sweet.

Great flavor and texture which was dense but light. Only variation was to use honey Greek yogurt as that was on hand and I think it added to the taste and density. Streusel was great, but press it in before baking. Wasn't crazy about the raisins, they gave it a fruitcake-like taste. Next time would use dried cherries, cranberries, craisins or no dried fruit.

I made this quick bread into a batch of 12 jumbo muffins, and they were all awesome. Great texture, and lots of flavour. Added extra spice (as I am wont to do to many spiced baked treats) and used walnuts on top because I didn't have pecans. Would not change anything else! (One of the previous commenters is right, though, about the streusel falling off easily, despite the fact that I too tried to press the streusel into the batter!) Made the house smell wonderful, to boot.

I made this recipe in an 8x8 square cake pan instead of a loaf pan, and then cut the cake into little bars. They were really cute and fun to eat - easier for kids to hold onto than regular loaf slices. I also added allspice and a bit more of the spices that were called for, and added about 2 tsp of flour to the streusel mixture. Overall a fun, quick, easy recipe that was delicious and fun - nothing out of this world, but everyone enjoyed them, they were moist and not too sweet, and fun to eat. I'll definitely be making them again.

Perfect! Someone made this as a gift and it arrived just as pictured on the recipe. It was light and moist, but still dense enough to feel like an afternoon (or morning... or bedtime...) treat. Yum!

Made to recipe except lightly pressed the topping into the batter before baking, but still most of it fell off when slicing.

This bread got rave reviews from kids and adults. When I use cooking spray, the top edges often burn. Next time I'll try crisco and flour in the pan. Also, if your house is warm, make the streusal with cold margerine just before you put the bread in the oven. Otherwise, the topping turns into goo, is hard to spread on the top, and sinks into the bread. I will definately make this again this fall.

This pumpkin bread was fantastic Thanksgiving morning. It is a nice change from regular pumpkin bread and it is light! The bread was moist and the raisins and streusel topping gave it just the right touch. I did not change anything in the recipe. I will definitely make this again.

I will certainly try this bread again, but was disappointed with the spices. Should have read more reviews before making and upped the spices as suggested! Still quite good :)

Love this! Left out the raisins, used nonfat yogurt instead of lowfat, and used applesauce instead of the oil. Also increased the spices by a 1/2 tsp. The streusel is what makes this.

Made this bread as a holiday gift-- left out the raisins (I feel like they take away from the pumpkin spice flavor) and split the batter evenly in four mini-loaf pans and then baked at same temp for 40-50 min. Received a ton of complements!