Pumpkin bread with crumb topping
24 Servings
Ingredients
| Quantity | 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) |
Directions
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.