Breakfast/Brunch, Sweet Snacks

Walnut Streusel Bread

Here’s a recipe for those people who want to make something special for a holiday (or run of the mill too) breakfast, but won’t wan to spend a lot of time fussing about in the kitchen. All told, this recipe only takes about 20 minutes or prep and an hour of baking. Start to finish in under 90 minutes. Walnut-y (can be subbed with pecans or even cashews) and cinnamon-y, but not too overwhelming. A Coffee-cake, but not really. At any rate, it’s yummy, nearly fool proof and pretty quick.

PS: fills a standard 9 x 5 inch loaf pan (my pan was a little bigger, which is why it doesn’t fill up). You could also make two smaller loaves. This Walnut Streusel Bread also freezes well.

for the Streusel
1/3 cup packed brown sugar
1/3 cup old-fashioned rolled oats
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
Dash of salt
2 tablespoons butter, melted
4 tablespoons chopped walnuts

for the Bread
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, softened to room temperature
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 350F. Prepare one 9 x 5-inch loaf pan (or two 8 x 4-inch loaf pans) with baking spray.

To prepare streusel, combine brown sugar, oats, flour, cinnamon and salt in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.

To prepare bread, combine flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Combine 5 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into the prepared loaf pan (or a quarter, if making two), sprinkle with half (or quarter) of streusel mixture. Spread remaining batter over streusel; swirl. Sprinkle remaining streusel on top of batter.

Bake for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool a minimum of 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.


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