World's Best Pumpkin Streusel Bread (Cooking Light)

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.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• Topping

• 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

• Bread

• 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.