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Friday, October 19, 2012

Walnut Streusel Bread

 My girls love anything with cinnamon.  Even Poppy, my 2-year-old, asks, when she sees me making something in the kitchen, "Can we put cinnamon in it?"  I usually say yes. 

In contrast, they think they don't like nuts in things.  So when I served this up for breakfast one morning, I just called it "Cinnamon Streusel Bread."  And they ate it right up.

But you and I, we're grown-ups.  Not only can you handle the walnuts, you'll probably love the bread all the more for them, as I do.  Sweet & spicy, soft with a nutty crunch.  Amazing.

Walnut Streusel Bread (print recipe)
Makes one 9 x 5-inch loaf

1/3 cup packed brown sugar
1/3 cup old-fashioned rolled oats
1 T all-purpose flour
1/4 tsp ground cinnamon
Dash of salt
2 T butter, melted
2 T chopped walnuts


9 ounces all-purpose flour (about 2 cups)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 T butter, softened
2/3 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fat-free buttermilk
Baking spray with flour

1.  Preheat oven to 350.

2.  To prepare streusel, combine first 5 ingredients in a medium bowl.  Add 2 T melted butter, stirring until well combined.  Stir in nuts.  Set aside.

3.  To prepare bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife.  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. 

4.  Scrape half of batter into a 9 x 5-inch loaf pan coated with baking spray; sprinkle with half of streusel mixture.  Spread remaining batter over streusel; swirl.  Sprinkle remaining streusel on top of batter.  Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs cleaning.  Cool 10 minutes in pan on a wire rack.  Remove from pan; cool completely on wire rack.

Recipe from Cooking Light, October 2012

1 year ago:  Grapefruit-Buttermilk Sherbet
2 years ago:  Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting
3 years ago:  Lemon Meringue Pie

1 comment:

thekucharteam said...

Yummy! I love walnuts.

Arabella, The Kuchar Team

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