PUMPKIN STREUSEL BREAD TOPPING 1/4 cup chopped pecans 2 tablespoons sugar 1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces 1/4 teaspoon ground cinnamon BREAD 2 cups all-purpose flour 1/2 cup sugar 1/2 cup raisins 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 cup canned pumpkin 1/2 cup plain low-fat yogurt 1/2 cup honey 1/4 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs Cooking spray

Preheat oven to 350°F.

To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

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. Bake at 350°F 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.

Serves 16.

1 Serving - 1 slice: Calories: 209 (Cal. from fat: 30%), Fat: 6.9g (Saturated: 1.7g), Cholesterol: 31mg, Sodium: 252mg, Carbohydrate: 34.6g, Protein: 3.4g.

[Cooking Light, November 2000]