It’s not often that I find myself baking with rolled oats. But I always have them here handy in case I get inspired. I even buy them when it’s buy one get one free. See, I’m really prepared for an amazing oat recipe.
I’ve really had fun these months #TwelveLoaves bread baking project. I’m constantly thinking of bread. With #TwelveLoaves as an inspiration, I get busy baking more yeast breads and share them here with all of you the first Monday of every month. Some of you rise to the bread baking challenge and attempt a yeast bread and some of you share a delicious quick bread. *Our November #TwelveLoaves challenge is all about Autumn Fruits: Apples and Pears-Join us! Did you know November is also National Bread Month!
Walnut Streusel Bread
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 (I used Earth Balance Soy free margarine)
2 tablespoons chopped walnuts
2 cups all-purpose flour (I used 2 cups whole wheat white flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, softened(I used Earth Balance soy free margarine)
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fat-free buttermilk (I used almond milk with a teaspoon of apple cider vinegar)
Preheat oven to 350°. Place a rack in the center of the oven. Spray a 9 x 5 loaf pan with baking spray (or butter and flour) and set aside.
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.
Happy Baking! Add your recent delicious quick bread link below!:)