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!
If I had the time to bake a yeasted bread every day I really would. Baking breads is something I look forward to every week. Baking quick breads is something I’ve been doing since I was a young baker baking alongside with my mom on weekends. Now my kids love baking them and love to share their ideas with me.
I’m going to try to share a quick bread recipe every Monday until I can keep up with it. There is a list a mile long from magazines I have and from some of your recipes that you’ve shared with #TwelveLoaves
. Right now I am tackling October 2012 Cooking Light
magazine; it has 7 delectable quick breads. Let’s see how many I can share in the next weeks in this quick bread series!;) Did you recently bake an amazing quick bread? Link it up below!
This Walnut Streusel Bread recipe was wonderful as it was. I did change up my recipe last week and made it a little healthier by eliminating the eggs and dairy. I did use almond milk mixed with a little apple cider vinegar instead of buttermilk for this recipe. I also used Earth Balance soy free margarine in place of butter. I do sometimes like to add whole wheat flour to my baking and opted to use whole wheat white with this bread. It streusel filling swirled in and on top is delicious! I think you can never have enough streusel. It smells incredible while baking and is a nice way to use up those extra oats you have around.This is another one adapted from October 2012 Cooking Light.
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.
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.
Happy Baking! Add your recent delicious quick bread link below!:)