Recipe: Pocket of Streusel Walnut Loaf (1980's) |
Breads - Muffins, Quick Breads |
POCKET OF STREUSEL WALNUT LOAF
1 1/4 cups firmly packed brown sugar, divided use 1 cup chopped walnuts, divided use 1 teaspoon ground cinnamon 1 tablespoon margarine or butter, melted 1/2 cup margarine or butter, softened 2 eggs 1 cup buttermilk* 1 teaspoon vanilla 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Heat oven to 350 degrees F. Grease and flour bottom only of 9x5-inch loaf pan. In small bowl, combine 1/2 cup brown sugar, 1/2 cup walnuts, and melted butter; mix well. Set aside. In large bowl, combine the remaining 3/4 cup brown sugar and softened margarine; beat until light and fluffy. Add eggs; mix well. Stir in buttermilk and vanilla; set aside. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, and salt; stir just until dry ingredients are moistened. Fold in the remaining 1/2 cup walnuts. Spread half of batter into greased and floured pan. Spoon filling down center of batter and spread to within 1/2 inch of all sides. Carefully spoon remaining batter over filling, spreading gently to cover. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack. Makes 1 (16-slice) loaf From: Vintage Recipes at Recipelink.com Source: Recipe booklet: Country Baking and Cooking, Pillsbury Classic Cookbooks, November 1989 |
MsgID: 3147974 |
Shared by: Betsy at Recipelink.com |
In reply to: Recipe: Quick Bread and Corn Bread Recipes (8) |
Board: Daily Recipe Swap at Recipelink.com |
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