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. Sues says

    This looks like the perfect breakfast (fine, or dessert). I’d totally slather it in peanut butter though it probably doesn’t need anything at all!

  2. Cheese with Noodles says

    Reeni, how funny that you’re making this bread! Right now I have the dough for Cranberry Walnut Pumpkin Bread rising on my counter (it is a yeast bread). Yum! Yours looks really good too, who doesn’t love streusel?

    Moon has another kitchen cat pal! We adopted a kitty from the shelter a week and a half ago. He is very curious about whatever I do in the kitchen, to the point that my husband has to keep him out so he doesn’t get in the way!

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