Recipe: Pocket of Streusel Walnut Loaf (1980's)

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