Pumpkin Streusel Bread

Pumpkin Streusel Bread

Topping:
1/4 cup chopped pecans
2 tbsp sugar
1 1/2 tbsp chilled butter or stick margarine, cut into pieces
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

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 int a 9x5 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.

Makes 16 servings; 1 slice each
Cal 209; fat 6.9, fiber 1.4, cart 34.6; sodium 252

This stuff is awesome. It's the only pumpkin bread we eat. I usually make it 3-4 times a year.

This is a cooking light recipe, and often you can make even more substitutions without loosing the quality of the food you are making. I haven't tried to lighten this up anymore than what has already been done.  The only thing that I change is the raisins.  My husband doesn't like raisins "in" recipes, so we leave them out, and the bread is still wonderful.