Ingredients
Topping:
1/4 cup pecans, chopped
2 tablespoons brown sugar
1 1/2 tablespoons butter, cut into small pieces
1/4 teaspoon cinnamon
Cake:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup raisins
1 cup pure pumpkin puree, not pumpkin pie mix
1/2 cup plain low-fat yogurt
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Topping:
In a small bowl, using a fork, combine all ingredients until crumbly. Set aside.
Cake:
In a large bowl whisk together flour, soda, salt, cinnamon, cloves, nutmeg and raisins.
In a medium bowl whisk together remaining ingredients until well combined. Add to dry ingredients and mix until just combined. Pour batter into prepared pan and sprinkle with topping mix.
Bake about 1 hour or until cake tests done. Remove to a rack and let cool in pan 10 minutes. Remove bread from pan. Let cool on rack.
Serves: 8
