Walnut Streusel Pumpkin Bread
Streusel Topping:
1/2 cup walnuts
2 tablespoons dark brown sugar
1 1/2 tablespoons chilled butter
Bread:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Preheat the oven to 350°.
To prepare topping, combine the walnuts, sugar and butter in a food processor and pulse until crumbly. cover and keep in the fridge.
To prepare bread, combine all dry ingredients (flour through nutmeg) in a mixing bowl. Making sure to lightly spoon the flour into dry measuring cups and level with a knife when measuring. Make a well in center of mixture. Combine the wet ingredients (pumpkin through eggs) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into a lightly greased 9 x 5-inch loaf pan. Sprinkle with the streusel 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.
This Rosy the Riveter hand towel showed up in one of my moving boxes, I have no I idea where it came from
