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Walnut Streusel Bread

Walnut Streusel Bread-a really easy, dairy-free quick bread recipe. A lovely streusel swirl that is also sprinkled on for the topping. Perfect for breakfast or a coffee break!
Prep Time10 minutes
Cook Time48 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: quick bread, streusel topping
Servings: 1 loaf
Author: Lora

Ingredients

  • For the Streusel:
  • cup packed brown sugar
  • cup old-fashioned rolled oats
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • Dash of salt
  • 2 tablespoons butter melted (I used Earth Balance Soy free margarine)
  • 2 tablespoons chopped walnuts
  • For the Bread:
  • 2 cups all-purpose flour I used 2 cups whole wheat white flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons butter softened(I used Earth Balance soy free margarine)
  • 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

Instructions

  • 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.
  • 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.
  • In a large bowl, whisk together flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl.
  • In another bowl, beat 5 tablespoons butter and granulated sugar on medium-high speed until well blended.
  • Add eggs, one 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.