Pecan Streusel Bread

This lightly sweet streusel bread is great for breakfast, dessert, or as a snack with a cup of coffee or tea.

Pecan Streusel Bread

2015-10-01 00:28:58

Makes 1 (9-inch) loaf

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Batter

1. ¼ cup unsalted butter, softened
2. ¾ cup firmly packed brown sugar
3. 1 teaspoon vanilla extract
4. 2 large eggs
5. 2¼ cups all-purpose flour
6. 2 teaspoons baking powder
7. 1 teaspoon apple pie spice
8. ½ teaspoon baking soda
9. ½ teaspoon kosher salt
10. 1 cup buttermilk
11. ½ cup chopped pecans

Topping

1. ⅓ cup firmly packed brown sugar
2. 2 tablespoons all-purpose flour
3. 1 teaspoon ground cinnamon
4. ½ teaspoon kosher salt
5. ¼ cup unsalted butter, cut into ½-inch pieces
6. ¼ cup chopped pecans

Instructions

1. Preheat oven to 350°. Spray a 9-inch loaf pan with baking spray with flour.
2. For batter: In a large bowl, beat butter, brown sugar, and vanilla witha mixer at medium-high speed until fluffy. Add eggs, one at time, beating well after each addition.
3. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in pecans. Pour half of batter into prepared pan.
4. For topping: In a medium bowl, whisk together brown sugar and next 3 ingredients. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle half of topping onto batter in pan. Pour remaining batter onto topping, and sprinkle with remaining topping and pecans.
5. Bake for 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

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