Pumpkin Bread with Streusel Topping

1/2 c. vegetable oil
3/4 c. sugar
3/4 c. firmly packed light brown sugar
3 large eggs
1 t. vanilla extract
1 15-oz. can solid packed pumpkin
2-1/2 c. unbleached flour
1-1/2 t. baking powder
1-1/2 t. baking soda
3/4 t. salt
1-1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1 c. finely chopped walnuts or pecans
2/3 c. raisins

Topping:
1/3 c. unbleached flour
1/3 c. sugar
4 T. cold unsalted butter, cut into bits

Preheat oven to 350 degrees. Butter and flour two 9 x 5" loaf pans.

In a large bowl, beat together the oil, sugars, eggs, and vanilla using an electric mixer. Beat in the pumpkin until thoroughly blended. Beat in the remaining bread ingredients until evenly moistened. Scrape into the prepared pans.

To make the topping, combine the flour and sugar in a small bowl. Rub in the butter with your fingers until coarse crumbs are formed. Sprinkle the crumbs on top of each loaf. Bake 50-55 minutes or until a knife inserted in the center comes our clean.

Cool on a wire rack 10 minutes, then remove from pans. Cool thoroughly before serving.

Makes 2 loaves.

Adapted from Quick Vegetarian Pleasures, p. 57.