Pumpkin bread with crumb topping

Yield: 24 Servings

Measure Ingredient
¾ cup Butter or margarine, softened, divided
1¼ cup Firm packed light brown sugar, divided
¾ cup Granulated sugar
½ teaspoon Vanilla
2 cups Pumpkin (canned or fresh)
3 Eggs
3¼ cup Flour, divided
1½ teaspoon Baking soda
1½ teaspoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1½ cup Chopped pecans or walnuts
⅓ cup Raisins (optional)

Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350 oF.

Beat ½ c butter in large bowl until smooth and creamy. Add ¾ 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 2½ 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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