My October issue of Cooking Light arrived this week, and of course I devoured the issue as soon as I could (uh..read the issue. I didn't really eat it. Poetic license, you know...)
The cover story was about quickbreads, a topic near and dear to my heart (and my waistline, ahem), so I was excited to try one of their lightened versions. We frequently have muffins or bread for a weekend breakfast. I chose the Walnut Struesel Bread recipe because 1. I had walnuts and cinnamon and buttermilk on hand and 2. The cover photo looked really yummy.
My overall assessment: it was good. It wasn't exactly earth-shaking though. In fact, the recipe is an awful lot like the coffee cake recipe I posted a while back, except with walnuts and sized for a loaf pan. Still, it was yummy. That photo above was all that was left after my husband and kids sliced into it for their first round of breakfast.
While I was scrolling through their site looking for a link to the recipe (which I couldn't find) I did find a whole list of additional quick bread recipes*. Feel free to check them out and drool.
- 1/3 cup brown sugar
- 1/3 cup rolled oats
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon
- Dash salt
- 2 tablespoons melted butter
- 2 tablespoons walnuts, chopped
- 9 ounces all-purpose flour (about 2 cups...I got to use my baking scale!)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp butter, softened
- 2/3 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup fat-free buttermilk (my local supermarket only carries 1%, so I guess I upped the fat content of the finished product by a smidge)
- Preheat oven to 350. Spray a loaf pan with non-stick cooking spray. (The recipe calls for a 9x5, but mine are all 8x5..no problem, it just took a few extra minutes to bake).
- In a small bowl, combine Streusel ingredients and stir to combine. It will look a bit like wet sand. Set aside.
- In a large mixing bowl, whisk the flour, baking soda, baking powder, and salt.
- With a mixer, cream the softened butter and sugar. Add eggs one at a time, then the vanilla. Make sure you scrape the sides of the bowl.
- Alternate adding flour mixture and buttermilk to the butter/sugar/egg mixture and beat until combined.
- Pour about half of the batter into the prepared loaf pan. Top with about half of the struesel. Repeat with remaining batter and streusel.
- Bake about 45-50 minutes (mine took about 55-60 because of the pan size) until a toothpick inserted in the middle comes out clean. Cool for about 5 minutes on a wire rack before removing the bread from the pan.
*No, I don't get any affiliate fee or anything for mentioning their site or their recipes--I'm just a happy subscriber who pays my own way). In fact, I hope they don't mind that I am posting about their recipe on my blog!
**Amusingly, the spellcheck on the app I use to blog doesn't contain the word "struesel". It's helpful suggestion: stressful.