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Walnut Streusel Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello
Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield Serves 16 (serving size: 1 slice)

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)

Nutrition 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

How to Make It

  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.