CINNAMON STREUSEL-TOPPED PUMPKIN BREAD

Cinnamon Streusel-Topped Pumpkin Bread image

Make a spicy pumpkin bread with a boost of whole grain cereal in the bread and the crunchy streusel top.

Provided by Betty Crocker Kitchens

Time 3h20m

Yield 32

Number Of Ingredients 15

Ingredients

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)
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

Steps:

Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
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.
In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
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.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 15 g, TransFat 0 g