Pumpkin Streusel Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Topping:
1/4 c chopped pecans
2 T sugar
1 1/2 T butter, chilled and cubed
1/4 tsp ground cinnamon
Bread:
2 c all-purpose flour
1/2 c sugar
1/2 c raisins
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 c pumpkin
1/2 c plain yogurt
1/2 c honey
1/4 c vanilla
2 large eggs, beaten
cooking spray
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Directions: |
Directions:Preheat oven to 350º. Spray 9 x 5 inch loaf pan with cooking spray.
To prepare topping, combine the first four ingredients until crumbly. Set aside.
Combine flour and next seven ingredients in a large bowl; stir well with a whisk. Combine pumpkin and next 5 ingredients in a bowl and slowly add to flour mixture; until just moist. Spoon batter into the loaf pan and sprinkle with topping mix.
Bake for 60 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then remove from pan. Cool completely on wire rack. |
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Number Of
Servings: |
Number Of
Servings:16 servings |
Personal
Notes: |
Personal
Notes: Cooling quick breads in the pan a few minutes will make them easier to remove. Then transfer to a rack so bread can cool evenly on all sides. If the Quick Bread is left in the pan to cool; it can make the bread sweat and turn the bottom soggy.
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