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.
This walnut bread is delicious! I used fat free greek yogurt instead of buttermilk and it worked out well. I'll definitely make this again!
This was forgettable. Apart from increasing the cinnamon, I followed the recipe exactly. It was still bland.
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
I made this bread and it was awesome. After reading several reviews, I made the following changes. I increased the sugar to 3/4 cup and replaced the buttermilk with a cup of sour cream. It turned out perfect. The struesel did not sink to the bottom and it was nice and moist. It will be added to my favorites.
I feel like my streusel was lost in the bread; I barely swirled it in so that wouldn't happen. The bread was nothing special; probably won't make again.
I made this recipe and followed it exactly. It was ok, but I think I was expecting the sweetness of a pound cake. The texture after I cut it was not like the photograph,although the topping and strusel effect was good. I gave it three stars because my father loves it, but he eats anything.
Delicious and easy to make.
I made this tonight after drooling over it on the cover of the October mag. I did tweak it a bit to incorporate bananas. I also cut the sugar and subbed walnut oil in for the butter in the bread. I also used a mix of oat flour with the all-purpose flour. When all was said and done it was quite possibly the best thing I've ever eaten. I was shocked by how beautifully it turned out and how absolutely delicious it was!
I live at 7,000 feet and thought the altitude might have had something to do with the streusel sinking to the bottom of the pan. Nope. The cake smelled good and tasted pretty good, but like other people have said, it was kind of gummy. I get so many good recipes from Cooking Light that when I get one, like this, that doesn't really work, I just throw it away because I know I've got so many more to choose from!
The first time I made this bread I used 1 and a quarter cup of flour and the streusel fill to the bottom of my pan( like a lot of people said there's did). The batter wasn't thick enough to hold it.But everyone who tried it thought it was Outstanding, but it didn't look like the picture.So I looked up how much 9oz of flour is. 9oz of flour = 2 1/4 cups.So I made it again with right amount of flour and it turned out so beautiful I was so happy!! But every one said it wasn't as good as the first.I couldn't believe it!! So the next time I made it guess I will be making with the wrong amount of flour:)
This was very tasty, but I agree with an earlier review that all of the streusel fell to the bottom. I followed the directions exactly, but no luck. If I make it again, I would lightly spoon the second half of the batter on top and then bake it for a while and add the rest of the streusel on top for the last 10 minutes or so.
Easy and delicious! I was tempted to double the streusel portion of the recipe (I love cinnamon & walnuts!), but instead followed the recipe... and I'm glad I did. The bread was just right -- not too sweet. I did not have buttermilk, so instead I used 1 tbsp of lemon juice + enough 1% milk to equal 1 cup. The result was light, fluffy, moist, and very yummy. Rave reviews from the whole family. Perfect for a chilly fall morning.
I followed the recipe exactly and the batter was not thick enough to support the streusel so all of the streusel (even the topping) fell to the bottom. Also the crumb was not as fine as pictured, had more like a gummy, spongecake consistency. The bread had good flavor, but a disappointing recipe.
A real hit! Just the right amount of sweet. I baked two loaves to share with friends. I am sure several friends will be purchasing the October 2012 issue of CL to get the recipe. Followed the recipe with one exception: For the buttermilk I added 4 Tablespoons of powered buttermilk to the flour mixture and used one cup of water when adding the flour mixture to the butter sugar mixture. My only suggestion is to carefully add (spoon on) the second half of the batter over the streusel rather than pour it on. It will look nicer when the loaf is sliced.
Wow, this bread is really delicious! Followed the recipe as written, and had great results. The house smells great while this is baking, and I opened the oven to beautifully baked bread. It was moist with just enough sweetness and crunch, and loved the ribbon of streusel running through the middle. My husband and I kept going back for more! I'm thinking this will make an appearance at the holiday table, or maybe even as holiday gifts.