I am so in love with this bread you guys. Even as I’m writing this post and looking at these photos I’m literally anticipating the next time I can make this walnut streusel bread again.
I may or may not be eating a slice right now.
I may or may not have eaten half of the loaf before I even sat down to write this recipe.
Who can know for sure? Not you, that’s who.
I came across this recipe in an issue of Cooking Light 5 years ago and had only just recently gotten around to making it. Which is craziness because I could have been enjoying this moist, delicate bread sooner! There’s a subtle crunch from the streusel on top, which includes crispy oats and walnuts. This bread is so soft and moist it borders on Cake Land.
One of the downsides to eating healthy, whether you’re low carb or not, is missing out on some of the finer things in life. Like sweet quick breads with cinnamon and sugar streusel.
One of my favorite treats on Earth is coffee cake but I had to give it up for the sake of my summer figure.
Buuuuuuuut it’s fall now and heavy sweaters have my back as long as I stick to my workouts.
We’re all about that balance around here.
Which means I can have walnut streusel bread!
Though the original recipe for this walnut streusel bread was light on its own, I went ahead lightened it up just a bit more just because I knew I was probably going to eat….a lot of it.
I ended up substituting the sugar in the recipe for a lower calorie sugar substitute because that’s what I had on hand. Generally, I try not to use white sugar, maybe because of all the bad press its gotten lately, but if you don’t mind it just use double the amount of sugar that’s listed.
I also swapped out the brown sugar in the walnut streusel for Madhava Coconut Sugar, which I love the flavor of, but you could absolutely use regular brown sugar. Either way you’ll get that delightful, almost caramel-like flavor that comes when you melt brown sugars.
Maybe that’s why I’m not a fan of white sugar, it just doesn’t have that brown sugar flavor.
Full fat buttermilk works just as well as low fat buttermilk but you may need a splash or two more. Don’t like walnuts? I think pecans would be awesome here or maybe even some sliced almonds!
You can also omit the nuts all together. Whatever floats your boat.
Whatever it takes for you to try this recipe. It’s so good guyz, you seriously won’t regret it.
This recipe originally appeared on my blog, Bacon My Broccoli, in December 2015.Print
A light, moist, and perfectly sweetened quick bread with a walnut streusel that’s perfect with coffee for breakfast or as dessert. Adapted from Cooking Light 10/12
For the Streusel
- 1/3 cup Coconut Sugar
- 1/3 cup Old-Fashioned Rolled Oats
- 1/2 Tbs Cinnamon
- pinch of salt
For the Bread
- 9 oz All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 5 TBS Butter, softened
- 1/3 cup Truvia Baking Blend, or other sugar substitute
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
If you would like to use sugar instead of a sugar free alternative just use ⅔ cup of white granulated sugar.
- Calories: 172