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Pumpkin bread with crumb topping
3/4 c butter or margarine, softened, divided
1 1/4 c firm packed light brown sugar, divided
3/4 c granulated sugar
1/2 tsp vanilla
2 c canned pumpkin (cooked fresh works too)
3 eggs
3 1/4 c flour, divided
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c chopped pecans or walnuts
1/3 c raisins (optional)
Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350 oF.
Beat 1/2 c butter in large bowl until smooth and creamy. Add 3/4 c
brown sugar, granulated sugar and vanilla. Beat until light and
fluffy. Blend in pumpkin. Add eggs, one at a time, beating well
after each addition. Mix together 2 1/2 c flour, baking soda, baking
powder, cinnamon and nutmeg. Stir into pumpkin mixture. Fold in 1 c
of pecans and raisins. Spoon batter into pans. With fork, mix
remaining butter, brown sugar, flour and pecans. Sprinkle one-half of
mix evenly over each loaf; pat down lightly. Bake about 50 minutes or
until a cake tester (or toothpick) inserted in center comes out clean.
Cool in pan 10 minutes then remove from pan to rack to cool
completely. Makes 2 loaves, 24 servings, 255 calories/serving.
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| Free recipe:
Pumpkin bread with crumb topping
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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