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Subject Matter

Baked Goods and Other Sweets

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

  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.
  4. 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.

Microformatting by hRecipe.