Pumpkin Streusel Bread

• FOR THE TOPPING:
• 1/4 cups Chopped Pecans
• 2 Tablespoons Sugar
• 1-1/2 Tablespoon Chilled Butter, Cut Into Small Pieces
• 1 teaspoon Ground Cinnamon
• _____
• FOR THE BREAD:
• 2 cups All-purpose Flour
• 1 cup Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 Tablespoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg (Or Pumpkin Spice If You Don't Have Any Nutmeg)
• 1/2 teaspoons Ground Cloves (Or Pumpkin Spice If You Don't Have Any Cloves)
• 1 cup Pumpkin Puree
• 1/2 cups Plain Yogurt
• 1/2 cups Honey
• 1/4 cups Olive Oil
• 1 teaspoon Vanilla Extract
• 2 whole Eggs

1. Preheat oven to 350 degrees. In a small bowl, prepare the topping mixture by mixing the topping ingredients until you have a streusel. Set aside.
2. In a medium bowl, mix together dry ingredients (flour, sugar, baking soda, salt, spices). Set aside for later use. In a mixing bowl, mix together the pumpkin, yogurt, honey, oil, vanilla, and eggs until well blended. Slowly add the dry ingredients in and blend until all ingredients have been blended well. Pour into a lightly greased bread loaf pan, or 2 lightly greased mini loaf pans. Sprinkle streusel topping on top. Place mini loaf pans on a baking sheet before placing in the oven.
3. Bake at 350 degrees for 40 minutes for mini loaves, or 1 hour for a regular sized loaf. To check for doneness, insert a toothpick in the center of the loaf. If it comes out clean, the loaf is done. If not, cook it for an additional couple of minutes before checking again.
4. Remove bread from the oven and place on wire racks to cool for 15-20 minutes. Remove from the bread pan and allow it to continue to cool before wrapping it for gifts. Or, grab a knife, slice a piece, and enjoy!

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Taken from tastykitchen.com/recipes/breads/pumpkin-streusel-bread/ (may not work)