Pumpkin Streusel Bread

Moist and full of spicy flavors. This yummy quick bread will make a wonderful holiday gift from your kitchen.



1/4 cup pecans, chopped

2 tablespoons brown sugar

1 1/2 tablespoons butter, cut into small pieces

1/4 teaspoon cinnamon


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 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.


Preheat oven to 350°. Lightly coat a 9×5-inch loaf pan with non-stick cooking spray.
In a small bowl, using a fork, combine all ingredients until crumbly. Set aside.

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