Name: Pumpkin Bread with Crumb Topping
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Breads	24	Servings

INGREDIENTS

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)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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