Walnut Streusel Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello

Yield:

Serves 16 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 187
Fat 6.7 g
Satfat 3.5 g
Monofat 1.8 g
Polyfat 0.9 g
Protein 3.9 g
Carbohydrate 27.9 g
Fiber 0.7 g
Cholesterol 47 mg
Iron 1 mg
Sodium 200 mg
Calcium 40 mg

Ingredients

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
2 tablespoons chopped walnuts
Bread:
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, softened
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fat-free buttermilk
Baking spray with flour (such as Baker's Joy)

Preparation

1. Preheat oven to 350°.

2. To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 tablespoons 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. 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 clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.

Note:

Julianna Grimes,

October 2012