A sweet friend and her husband just finished building their dream home. When going over to see the new diggs, I wanted to bake something special to celebrate. She and I sat, talking for hours, enjoying the gorgeous view and each having two generous pieces of this bread.
This recipe is from Cooking Light, October 2012.
Substitution made. The original title for this recipe is Walnut Streusel Bread. I just don’t do walnuts, so pecans (the better nut) were substituted.
Pecan Streusel Bread
1/3 c packed brown sugar
1/3 c old-fashioned rolled oats
1 tblsp all-purpose flour
1/4 tsp ground cinnamon
dash of salt
2 tblsp butter, melted
2 tblsp chopped pecans
9 oz all-purpose flour (about 2 cups)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tblsp butter, softened
2/3 c granulated sugar
3 large eggs
1 tsp vanilla extract
1 c fat-free buttermilk
Baking spray with flour (such as Baker’s Joy)
Preheat to 350 degrees.
To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 tblsp melted butter, stirring until well combined. Stir in nuts, set aside.
To prepare bread, weigh or lightly spoon 9 oz flour in to dry measuring cups; level with a knife. Combine flour, baking soda, baking powder and 1/2 tsp salt in a bowl, stirring well with a whisk. Combine 5 tblsp butter and granulated sugar in a large bowl; beat with a mixer at med-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 9×5-inch loaf pan coated with baking spray; sprinkle with half of streusel mixture. Spread remaining batter over streusel; swirl. Sprinkle remaining streusle on top of batter. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center come out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cook completely on wire rack.