recipes

Cinnamon Streusel-Topped Pumpkin Bread

Nutrition Information:

Nutrition Information:

1 Serving (1 Slice):
  • Calories 190
    • (Calories from Fat 70)
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g)
  • Cholesterol 40mg;
  • Sodium 170mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 15g)
  • Protein 3g
Percent Daily Value*:
  • Vitamin A 45%;
  • Vitamin C 0%;
  • Calcium 0%;
  • Iron 8%
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat
Carbohydrate Choices:
  • 2
*Percent Daily Values are based on a 2,000 calorie diet.

Prep time:
20 Min
Total time:
3 Hr 20 Min
Makes:
2 loaves (16 slices each)
Ingredients (Bread)
  • 1 cup Cinnamon Burst Cheerios® cereal, coarsely crushed
  • 4 cups Gold Medal® all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup butter or margarine, softened
  • 4 eggs
  • 1/2 cup water
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
Ingredients (Streusel Topping)
  • 1 cup Cinnamon Burst Cheerios® cereal, coarsely crushed
  • 1/2 cup chopped pecans
  • 2 tablespoons Gold Medal® all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons butter or margarine, softened
Directions
  1. Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
  2. In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
  3. In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture. Pour into pans; spread evenly.
  4. In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
  5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.