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.
Photo by: Becky Luigart-Stayner
- YIELD: 16 servings (serving size: 1 slice)
- COURSE: Breads, Breakfast/Brunch
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.
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
No comments:
Post a Comment