When I cleaned the counters the other day I found a Cooking Light magazine from October, 2012. I haven’t gone through it yet to figure out what I saved it for, but today the cover photo of a streusel bread caught my eye.
Here is a modified version of that recipe, and of course you can substitute your own flour as usual. Maybe tomorrow I’ll post on how to make your own gluten-free flours. To make the streusel appearance in the middle of the bread, the instructions say to put half the batter in the pan, then a layer of streusel, then the remainder of the batter. I explain to add 2/3 the batter to the pan (this will help the streusel appear more throughout the bread instead of at the bottom). Put half of the streusel on top of the batter, then the remaining batter. Then take a knife and make a gentle swirl pattern through the batter almost to the bottom of the pan, and scooping the batter up through the streusel in 5-6 places. If that’s confusing, let me know and I’ll post a video, but it’s the same method you use to make a marble cake.
Walnut Streusel Bread
Streusel:
1/4 C packed brown sugar
1/3 C oats
¼ C flour
1/4 t cinnamon
2 T butter, melted
¼ C chopped nuts
Bread:
2 C flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
5 T softened butter
1/2 C brown sugar
3 eggs
1 t vanilla
1 C buttermilk
Preheat oven to 350. Combine first 5 ingredients in a medium bowl. Add the 2 tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.
Combine flour, baking soda, baking powder, and salt in a small bowl. Combine 5 tablespoons softened butter and brown sugar in a large bowl; beat with a mixer until well blended. Add eggs, one at a time, beating well after each addition; then vanilla.
Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, mixing only until combined – don’t beat on high or over-mix. Put 2/3 of batter into a sprayed 9×5 loaf pan. Sprinkle with half of streusel mixture. Spread remaining batter over streusel. Gently swirl a knife through the batter and turn some batter over to the top in about 5 spots. Sprinkle remaining streusel on top of batter. Bake at 350° for 50 minutes or until a toothpick inserted in center comes out with moist crumbs clinging.
