For the topping:
1/4 cup chopped pecans
2 tablespoons brown sugar
1 1/2 tablespoons chilled unsalted butter, cut into small pieces
1/4 teaspoon ground cinnamon
For the bread:
2 cups unbleached all-purpose flour
1/2 cup raw sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned organic pumpkin
1/2 cup nonfat Greek yogurt
1/2 cup honey
1/4 cup homemade apple butter (or substitute vegetable oil)
2 large eggs
cooking spray
1. Preheat the oven to 350 degrees.
3. In a small bowl, combine the chopped pecans, brown sugar, cinnamon, and butter pieces. Use a pastry blender or fork to form the topping into small crumbles. Set aside.
4. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, cloves, and nutmeg. Use a whisk to stir the ingredients together. Make a well in the center of the mixture.
5. In a medium bowl, stir together the pumpkin, yogurt, honey, apple butter (or oil), and eggs.
6. Pour the wet ingredients into the dry ingredients. Stir until just combined.
7. Spray a 9" x 5" bread pan with cooking spray. Spoon the batter into the pan.
8. Carefully spread the streusel topping evenly over the batter.
9. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Remove from the oven and let cool in the bread pan for 10 minutes.
11. Remove the bread from the pan and allow to cool completely on a wire rack.