Walnut Streusel Bread (serves 16...very tiny people)
- 1/3 cup packed brown sugar
- 1/3 cup old-fashioned rolled oats
- 1 TB all-purpose flour
- 1/4 tsp ground cinnamon
- Dash of salt
- 2 TB butter, melted
- 2 TB chopped walnuts
- 9 oz all-purpose flour (about 2 cups)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 TB butter, softened
- 2/3 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fat-free buttermilk
- Baking spray with flour (such as Baker's Joy)
Directions:Preheat oven to 350°.
To prepare streusel, combine first five streusel ingredients in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.
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.