From Cooking Light magazine, November 2000 issue.

¼ cup chopped pecans
2 tablespoons sugar
1 ½ tablespoons chilled butter or stick margarine, cut into small pieces
¼ teaspoon ground cinnamon

2 cups all-purpose flour
½ cup sugar
½ cup raisins
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup canned pumpkin
½ cup plain low-fat yogurt
½ cup honey
¼ cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray

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.

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