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Pumpkin Streusel Bread Recipe

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This recipe for Pumpkin Streusel Bread, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Tuesday, July 25, 2006


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

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

To prepare the topping, combine the first 4 ingredients until crumbly, then 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.




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