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.
- 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
- 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.
We really enjoyed the streusel topping that was on the bread even though I admitted the pecans. Personally, I would have loved the bread even better with more streusel topping. The bread itself could have used more spice compared to the bread we normally like. We like a very strong pumpkin flavor. Made for My Three Chefs 2009.