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Recipe
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<title>Pumpkin Bread With Crumb Topping</title>
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<b>From: </b><a href="mailto:4paws@yrkpa.kias.com">Gail Shermeyer<a><br>
<center><h3>Pumpkin Bread With Crumb Topping</h3></center>
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<b>Ingredients:</b>
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<dd>3/4 c butter or margarine, softened, divided
<dd>1 1/4 c firm packed light brown sugar, divided
<dd>3/4 c granulated sugar
<dd>1/2 tsp vanilla
<dd>2 c canned pumpkin (cooked fresh works too)
<dd>3 eggs
<dd>3 1/4 c flour, divided
<dd>1 1/2 tsp baking soda
<dd>1 1/2 tsp baking powder
<dd>1 tsp cinnamon
<dd>1/2 tsp nutmeg
<dd>1 1/2 c chopped pecans or walnuts
<dd>1/3 c raisins (optional)
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<b>Instructions:</b>
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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.
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<!--#config timefmt="%A, %B %d, %Y"--> <h4><i>Last modified: <!--#flastmod
file="pumpkin-bread03.html" --></i></h4> <address><a
href="mailto:jenni@godzilla.eecs.berkeley.edu">jenni@god
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