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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Skip the boxed mix and make this light and flavorful pumpkin bread for friends and family this holiday season. It's perfect for brunch; just slice, toast, and top with a smear of cream cheese. Heavenly. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
3. 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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