| Pumpkin Bread w/Crumb Topping
3/4 cup of butter or margarine
1 1/4 cups of firm packed light brown
3/4 cup of granulated sugar
1/2 teaspoon of vanilla
2 cups of pumpkin, your choice fresh or canned
3 eggs
3 cups of flour, divided
1 1/2 teaspoons of baking soda
1 1/2 teaspoons baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 1/2 cups of chopped pecans or walnuts
1/3 cup of raisins, optional |
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Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350ºF. 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 cups of flour, baking soda, baking powder, cinnamon and nutmeg. Stir into pumpkin mixture. Fold in 1 cup 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 |
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