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Monday, October 22, 2012

Inspired by. . . streusel


I'd been drooling of the August cover of Cooking Light long enough. When we finally experienced some {brief} cooler weather I was inspired to turn on my oven and make this yummy....




I haven't un-packed my loaf pans yet, so this recipe made two of the store bought, disposable type loaf pans.




  • 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


  • 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 (if you don't have buttermilk on-hand you can easily make it; here's how)
  • Baking spray with flour
  1. 1. Preheat oven to 350°.
  2. 2. 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.
  3. 3. 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.

Source: Julianna Grimes, Cooking Light



I hope you enjoy it as much as we did!


Have a wonder-filled day!









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1 comment:

  1. Great recipe! I'm so glad that I'm following you, love your blog!



If you read something here that inspired you, I’d love to hear about it. Please know I appreciate every comment! Thanks so much for stopping by! Blessings, June