World's Best Pumpkin Streusel Bread (Cooking Light)

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Ready In: 80 Minutes

Servings: 16

This recipe from Cooking Light magazine is so delicious, you won't even realize how (relatively) healthy it is. You can omit the topping for a lighter bread. It makes great muffins too; just shorten the baking time.

Ingredients:

1/4 cup chopped pecans

2 tablespoons sugar

1 1/2 tablespoons chilled butter or 1 1/2 tablespoons stick margarine, cut into small pieces

1/4 teaspoon ground cinnamon

2 cups all-purpose flour

1/2 cup sugar

1/2 cup raisins (optional) or 1/2 cup dried cranberries (optional)

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

1/4-1/2 cup brown sugar (depending on how sweet you want it) or 1/4-1/2 cup honey (depending on how sweet you want it)

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs

cooking spray

Directions:

1. Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
2. 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.
3. 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.

By RecipeOfHealth.com