Side Pannel
Pumpkin Bread with Crumb Topping
Pumpkin Bread with Crumb Topping
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 3/4 c Butter or margarine,
- -softened, divided
- 1 1/4 c Firm packed light brown
- -sugar, divided
- 3/4 c Granulated sugar
- 1/2 ts Vanilla
- 2 c Pumpkin (canned or fresh)
- 3 Eggs
- 3 1/4 c Flour, divided
- 1 1/2 ts Baking soda
- 1 1/2 ts Baking powder
- 1 ts Cinnamon
- 1/2 ts Nutmeg
- 1 1/2 c Chopped pecans or walnuts
- 1/3 c Raisins (optional)
Directions
Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350 oF. Beat 1/2
c butter in large bowl until smooth and creamy. Add 3/4 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 2 1/2 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.
c butter in large bowl until smooth and creamy. Add 3/4 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 2 1/2 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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