Walnut Streusel Bread

A quick bread recipe laced with ribbons of streusel filling and crowned with a crunchy topping made of walnuts, oats, cinnamon and brown sugar. The buttery streusel offers a sweet balance to the rather plain but moist, dense bread.

Adapted from Cooking Light, I doubled the streusel. I like a lot of streusel. Sue me. If all you have going for you is streusel then you better deliver on your promise. I think it would of been too dry otherwise.

Similar to a coffee cake, this is the perfect bread to accompany your cup of coffee or tea at breakfast or for a snack.

Double streusel = double happiness. Something the world needs more of.

Walnut Streusel Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Walnut Streusel Bread

A quick bread recipe laced with ribbons of streusel filling and crowned with a crunchy topping made of walnuts, oats, cinnamon and brown sugar.


2/3 cup packed brown sugar
2/3 cup old-fashioned rolled oats
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
dash of salt
4 tablespoons butter, melted
4 tablespoons finely chopped walnuts
butter, for greasing the pan
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, softened
2/3 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk


  1. Preheat oven to 350° F. Butter a standard loaf pan.
  2. To make the streusel whisk together the brown sugar, oats, flour, cinnamon and salt in a medium bowl. Stir in the melted butter until well combined. Stir in nuts. Set aside.
  3. To make the bread: in a medium bowl whisk together the flour, baking soda, baking powder and salt.
  4. In a separate large mixing bowl or the bowl of a stand mixer cream butter and sugar together on medium speed 3 minutes. Add eggs, 1 at time beating well after each one; beat in vanilla.
  5. On low speed add the flour in 3 additions alternating with the buttermilk, beat just until combined.
  6. Add just a little more than half the batter to the pan, spreading evenly over the bottom. Sprinkle 2/3 the streusel mixture evenly over the top. Cover with the remaining batter. Sprinkle the remaining streusel over top.
  7. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out with just a few moist crumbs clinging. Cool pan 10 minutes on a wire rack. Turn out and cool completely, top up on wire rack.


Adapted from Cooking Light


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  1. CCU says

    I am loving this bread my friend, that swirl makes it all the more delicious 😀

    Choc Chip Uru
    P.S Don’t forget to enter my international giveaway in my latest post!

  2. BeadedTail says

    That bread wouldn’t last one day here! I love bread and this looks easy enough for me to make (and to eat a lot of)!

    Moon, hope you’re having a great start to your week! Sending you cuddles and kitty kisses! ~Angel & Isabella

  3. Note di Cioccolato says

    You are quite right dear, double streusel = double happiness and with nuts and cinnamon happiness becomes triple :) I’d like to have a slice of your amazing cake now. Bye, have a great week

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