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 tsp vanilla
2 c canned pumpkin (cooked fresh works too)
3 eggs
3 1/4 c flour, divided
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp 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°F.
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.