Recipe: Pumpkin Struesel Bread
Summary: From Cooking Light Magazine, November 2000 issue. Prepared 10/01/04
Ingredients
- Topping:
- ¼ cup chopped pecans
- 2 tablespoons sugar
- 1 ½ tablespoons chilled butter or stick margarine, cut into small pieces
- ¼ teaspoon ground cinnamon
- Bread:
- 2 cups all-purpose flour
- ½ cup sugar
- ½ cup raisins
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 cup canned pumpkin
- ½ cup plain low-fat yogurt
- ½ cup honey
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
Instructions
- Preheat oven to 350°.
- To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
- 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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