pumpkin streusel bread

Pumpkin bread is a favorite this time of year. I love it. but always felt guilty eating it. The typical holiday loaves are loaded with sugar and oils, and very little of anything good, like the bread's namesake fruit. Then, I discovered this recipe.

This is a Cooking Light recipe, made even healthier with a swap of whole-wheat pastry flour. Yes, that's right - it's whole wheat, people. Oh yeah, and most of the oil is replaced with yogurt and the majority of the refined sugar is replaced with honey. And no one will ever know the difference. This is a company-worthy recipe. It also freezes well, not that you'll have any left over.

Have a happy and healthy Thanksgiving! (Oh, and with the leftover pumpkin, make this seasonally spicy baked pumpkin oatmeal for breakfast.)

Pumpkin Streusel Bread
  • 1/4 cup chopped pecans
  • 2 tablespoons sugar
  • 1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1/2 teaspoon ground cinnamon
  • 2 cups whole-wheat pastry flour (can use half whole wheat, half all purpose for an even more tender loaf)
  • 1/2 cup sugar
  • 1/2 cup raisins or cranberries (I skip this)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1/2 cup plain or vanilla low-fat yogurt
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  1. Preheat oven to 350°.
  2. To prepare topping, combine first four 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 seven ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
  4. Combine the pumpkin and next five ingredients (pumpkin through eggs) in a bowl as shown above; add to flour mixture. Stir just until moist.
  5. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for one hour (it make take up to 15 minutes longer) 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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