Recipe: Pumpkin Bread with Crumb Topping

Pumpkin Bread with Crumb Topping
Makes 2 loaves

3/4 cup butter or margarine, softened, divided
1 1/4 cups firm packed light brown sugar, divided
3/4 cup granulated sugar
1/2 tsp vanilla
2 cups canned or fresh pumpkin puree (not pie filling)
3 eggs
3 1/4 cups flour, divided
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups chopped pecans or walnuts
1/3 cup raisins (optional)

Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350F. Beat 1/2 cup butter in large bowl until smooth and creamy. Add 3/4 cup 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 cups flour, baking soda, baking powder, cinnamon and nutmeg. Stir into pumpkin mixture. Fold in 1 cup 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.