WALNUT STREUSEL PUMPKIN BREAD
This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.
Provided by Finlandia Cheese
Categories Trusted Brands: Recipes and Tips Finlandia Cheese
Time 1h20m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
- In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
- With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
- Pour batter into a greased loaf pan and sprinkle with streusel topping.
- Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 50.7 g, Cholesterol 92.8 mg, Fat 23.5 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 535.4 mg, Sugar 25.4 g
STREUSEL BANANA BREAD
A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h50m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
- Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.
STREUSEL-TOPPED BANANA BREAD
If you think there's no way to improve on the delicious flavor of homemade banana bread, we have three words for you: crumbly streusel topping.
Provided by By Cindy Rahe
Categories Side Dish
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
- In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
- In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
- Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.
Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 30 g, TransFat 0 g
QUICK WALNUT BREAD
This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield One loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
- Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
- Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
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