Topping:
1/4 cup chopped pecans
2 Tbls. sugar
1 1/2 Tbls. chilled butter, cut into small pieces
1/4 tsp. ground cinnamon

Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp. vanilla extract
2 large eggs

Preheat oven to 350 degrees.

To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

To prepare bread, lightly spoon flour into dry measuring cups; level with knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl, stir well with a whisk. Make a well in center of mixture.  Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9X5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.

Yield: 16 servings.