Pumpkin Bread with Crumb Topping
 
Recipe By :Kristin Cain 
Serving Size : 24 Preparation Time :0:00 
Categories : Breads Holidays 
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
3/4 cup  margarine -- softened, divided
1-1/4 cup  firmly packed brown sugar -- divided
3/4 cup  sugar
1/2 tsp  vanilla extract
2 cup  pumpkin, canned
3   eggs
3-1/4 cup  all-purpose flour -- divided
1-1/2 tsp  baking soda
1-1/2 tsp  baking powder
1 tsp  cinnamon
1/2 tsp  nutmeg
1-1/2 cup  chopped pecans -- or walnuts
 
Grease and flour 2-9x5" loaf pans. Preheat oven to 350 F. 
Beat margarine in bowl until smooth and creamy. Add 3/4 cup brown sugar, 
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 cups flour, baking soda, baking powder, cinnamon, and 
nutmeg. Stir into pumpkin mixture. Fold in 1 cup pecans and raisins. 
Spoon batter into pans. 
With fork, mix remaining margarine, brown sugar, flour, and pecans. 
Sprinkle 1/2 mixture 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 for 10 minutes then remove from pan to rack to cool 
completely. 
 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 245 Calories; 12g Fat (41.2% calories 
from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 
189mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 
Fat; 1 Other Carbohydrates. 
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 
 
 
* Exported from MasterCook * 
 
 
(ID: 80300) Mirror: rec.food.recipes: Tue, Oct 15, 2002


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