Thursday, November 8, 2012

Pumpkin Streusel Bread

This recipe is from my favorite cookbook...say it with me...The Best of Cooking Light!

  • Topping:
  • - 1/4 cup chopped pecans
  • - 2 tbsps sugar 
  • - 1 1/2 tbsps chilled butter or stick margarine, cut into small pieces (I like using butter better than the margarine. The margarine makes the top kind of wet during the baking making you a bit unsure as to whether the bread is done. It tastes fine in the end but I prefer the butter.)
  • - 1/4 tsp ground cinnamon
  • Bread:
  • - 2 cups all-purpose flour 
  • - 1/2 cup sugar 
  • - 1/2 cup raisins
  • - 1 tsp baking soda
  • - 1 tsp salt
  • - 1/2 tsp ground cinnamon
  • - 1/2 tsp ground cloves
  • - 1/2 tsp ground nutmeg
  • - 1 cup canned pumpkin 
  • - 1/2 cup plain low-fat yogurt
  • - 1/2 cup honey
  • - 1/4 cup vegetable oil 
  • - 1 tsp vanilla extract
  • - 2 large eggs 

  • Cooking spray 


  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. 
  4. - 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.

Here is what it looks like:

Did I enjoy it? I love this recipe! It is easy to throw together and it takes so good!!! It is very moist and flavorful.

Would I recommend it? Absolutely.

Will I make it again?  Yes, I will. I have already made it about 10 times. 

If you make it, or if you have had it, let me know what you think!

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