Cinnamon Streusel-Topped Pumpkin Bread

 

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

• 1 Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• 2 In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
• 3 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.
• 4 In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
• 5 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.