World's Best Pumpkin Streusel Bread (Cooking Light)

• Topping
• chopped pecans1⁄4 cup
• sugar↗2 tablespoons
• chilled butter or 1 1/2 tablespoons stick margarine, cut into small pieces1 1⁄2 tablespoons
• ground cinnamon↗1⁄4 teaspoon
• Bread↗
• all-purpose flour↗2 cups
• sugar↗1⁄2 cup
• raisins (optional) or 1/2 cup dried cranberries (optional)↗1⁄2 cup
• baking soda↗1 teaspoon
• salt↗1 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• ground cloves↗1⁄2 teaspoon
• ground nutmeg↗1⁄2 teaspoon
• canned pumpkin↗1 cup
• cup plain low-fat yogurt↗1⁄2
• cup brown sugar (depending on how sweet you want it) or 1/4-1/2 cup honey (depending on how sweet you want it)↗1⁄4 - 1⁄2
• cup vegetable oil↗1⁄4
• teaspoon vanilla extract↗1
• large eggs↗2
• cooking spray

Step-by-step instructions

1. 1

   Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

2. 2

   To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.

3. 3

   Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.

4. 4

   Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.