I have always loved quick breads, because well... they are quick. Okay, okay it truly isn't that cut and dry. I mean, who doesn't love sweet, moist, bread?!
This bread is somewhat of a cross between a cinnamon roll (minus the raisins) and your basic walnut bread. Utterly delicious and tastes even better the next day with it toasted, slathered with a bit of butter and a latte. Oh yeah, and sudoku. Gotta play the sudoku when eating this breakfast (anyone else addicted to that game?) Enjoy!
Walnut Streusel Bread
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
Directions
1. Preheat oven to 350 degrees
2. To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in the nuts. Set aside.
3. To prepare the bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine the 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 combined. 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 9x5 inch loaf pan coated with baking spray; sprinkle with half of streusel mixture. Spread remaining batter over streusel on top of batter. Bake at 350 degrees 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.
Source: Cooking Light October 2012
It is 187 calories per slice and each loaf yields 16 slices.
Posted by: Gastronome Tart | 01/16/2013 at 08:06 AM
Such a great Idea!
Going to try this one asap :)
Do you know how much calories does it have?
Posted by: נועם חי | 01/14/2013 at 08:08 AM