Pumpkin bread with crumb topping
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Pumpkin bread with crumb topping
  Pumpkin    Bread    Toppings  
Last updated 6/12/2012 1:19:15 AM. Recipe ID 50513. Report a problem with this recipe.
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      Title: Pumpkin bread with crumb topping
 Categories: Breads
      Yield: 24 Servings
 
    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)
 
  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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Recipe ID 50513 (Apr 03, 2005)

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