Pumpkin Bread

This is really good! Cooking Light recipe--not too much oil or bad stuff, and tastes very yummy. I didn't have quite enough honey, so my bread isn't extremely sweet, but it is still really good. Of course, we ate it for dessert tonight topped with whipped cream--so much for the healthy option!

Ingredients

Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon

Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins (didn't add these--raisins in breads=gross in my opinion!)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (I used 1 tsp)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin (used fresh)
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray

Preparation
Preheat oven to 350°.

To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

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

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.

Nutritional Information
Calories: 209 (30% from fat)
Fat: 6.9g (sat 1.7g,mono 2.4g,poly 2.2g)
Protein: 3.4g
Carbohydrate: 34.6g
Fiber: 1.4g
Cholesterol: 31mg
Iron: 1.3mg
Sodium: 252mg
Calcium: 29mg
Cooking Light, NOVEMBER 2000