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.
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.
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I baked it in three mini loaf pans. I felt that it seemed a bit too eggy in flavor and I double checked to see if it was 2 or 3 eggs. For a 2-cup recipe I felt it didn't need 3 eggs. Texture was fine, streusel was fine. I'll probably tweak it if I decide to make it again. Nothing outstanding about this recipe.
In the spirit of full disclosure,
I admit to doubling the amount of cinnamon in the streusel, but that's the only
change I made. I was a little concerned about trying this recipe after reading
all the problems people had with the streusel sinking but the
bread came out perfectly with all of the streusel in place. I tried
very hard not to overbeat the batter, remembering that this was just a quick
bread. Overbeating would cause holes and tunnels and I wonder if this how
the streusel found spaces to sink into for those whose results were less than successful. The bread was moist,
flavorful and popular. I'll be baking another one this weekend!
This is a fool proof recipe if followed carefully. Unless a person is used to baking breads it can be a challenge. I don't weigh my flour but I can tell by the consistency of my batter if more is needed. The batter should be like a very thick pancake batter, thick enough to hold the topping. I would start with the 2 cups of flour then add more if needed.
Powdered buttermilk is not the same as cultured buttermilk available in the dairy case. Baking soda reacts with the buttermilk to produce a light, fluffy texture and crumb and proper leavening. (Use fresh baking soda).
If the bread comes out gummy, the mixture was over mixed or over beaten. The mixture should only be mixed until ingredients are fully combined, about a minute or two. .Always mix the dry ingredients together well then add the wet. Lightly beat the eggs before adding the liquid.
Baking from scratch? Some trial and error may be necessary. I sometimes do a test bake to see if I like the bread and the recipe.
Fabulous! It came out looking exactly like the picture - just beautiful. Tasted great with a nice texture and about as moist as you would expect for a lower fat bread/cake. I used spelt flour and since I didn't have buttermilk I make it by adding 1/2 tblsp of lemon juice to 1/2 cup milk and combined that with 1/2 cup nonfat greek yogurt. Also used pecans instead of walnuts as I had them on hand. Will definitely make this again.
I just made this bread last night, and I was a bit disappointed in the overall flavor (a tad boring), texture (not as moist as I would like) and time it took to make (I certainly spent more than the 15 min on the prep than the magazine said it would take - try 25 min at least). I followed directions exactly and made no substitutions (except for 1 cup I used as cake flour to try and lighten up the bread). I had no trouble with the streusel sinking as other reviewers mentioned and it wasn't bad, but it's just kinda boring. I think it needs a little more pizzaz for me to make again. My bread came out exactly like the photo and rose nicely in the oven - cook time was perfect on my loaf per directions. I probably won't make again because it's just not "crave-able" to me, but it's not a bad recipe so it deserves at least a solid rating.
I have this in the oven now. Wish I had read the reviews first. The batter is so thin I know the strusel will sink to the bottom. I can live with that if it taste good. Might revise review after tasting.
I followed others advice and used 3/4 C sugar and light sour cream instead of buttermilk. The streusel did not sink to the bottom but next time I would double the streusel amount. My husband didn't like the texture of the oatmeal. I was very careful when adding the streusel and even lightly pushed it down on top, so it wouldn't sink. the texture of the bread was good.
I only made one loaf, and wish I had made two, I did not have a problem with the streusel falling to the bottom, and mine looked like the picture, I just measured the flour, and used about 2 cups as in the receipe. I also subed pecans for the Walnuts, and it was great, and I subed 1/2 teaspoon butter nut extract and 1/2 teaspoon vanilla extract, which gave it a great favor, everyone loved it, and it was gone with one Sunday afternoon coffee & dessert time after making it on Sunday morning, Nice, quick and easy to make too. Will be making again soon
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