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
Ingredients

Topping:

• 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

Bread:

• 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.

baked pumpkin oatmeal

A healthy, fall-inspired weekend breakfast, this baked oatmeal is good enough to come back for seconds. Change it up however you like, as shown below, or come up with new creations. No matter what, you'll have an easy weekend breakfast that reheats during the week in just a few seconds. It's one gift that keeps on giving ... (Oh, and with the leftover pumpkin, make this homemade, healthy pumpkin streusel bread. You won't be disappointed.)

Baked Pumpkin Oatmeal

• 2 cups uncooked quick-cooking oats
• 1/3 cup packed brown sugar (or maple syrup or honey) - try using a little less
• 1/3 cup cranberries (or raisins)
• 1/3 walnuts (or pecans)
• 1 teaspoon baking powder
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. fine salt
• 1 1/2 cups fat-free milk
• 1/2 cup canned pumpkin (or applesauce)
• 2 tablespoons butter, melted
• 1 tsp. vanilla
• 1 large egg, beaten
• 1 banana, sliced (or shredded apple, peach slices, or berries) - optional

1. Combine oatmeal through salt in a medium bowl and mix to combine.
2. Combine the milk, pumpkin, butter, vanilla and egg, and whisk until incorporated. Add milk mixture to oat mixture; stir well.
3. Pour half of the oat mixture into an 8-inch square baking dish coated with cooking spray. Add a layer of sliced bananas, then top with the remaining oatmeal mixture.
4. Bake at 375° for 18-20* minutes. Serve warm. 

*Note: For more moist oatmeal, cook it for a shorter amount of time; for a firmer more cake-like oatmeal, cook it for a little longer.