Streusel Fruit Bread Recipes

APPLE BREAD WITH DOUBLE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Combine flour, baking soda, cinnamon, and salt in a bowl. Add sugar, oil, eggs, and vanilla extract. Add grated apples and chopped nuts. Mix until combined. Set aside.
• Mix sugar, cinnamon, and flour for the streusel. Cut in butter until little pea-sized balls come together. Place 1/2 of the streusel on the bottom of the pan. Pour in batter; top with remaining streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 10 minutes before removing from the pan.

CINNAMON STREUSEL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a 9x5 loaf pan.
• In a medium bowl, mix together the flour, brown sugar and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
• Put the mixture in the fridge while you make the bread batter.
• Sift together your flour, sugar, baking soda and salt into a large bowl.
• Into a second large bowl whisk together your buttermilk, egg, and canola oil.
• Combine the dry ingredients into the wet ingredients and whisk until you can no longer see flour (do not overmix).
• In a separate bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon for the swirl.
• Pour half the batter into the loaf pan, then cover evenly with the cinnamon swirl mixture.
• Pour the remaining batter into the loaf pan, then swirl the batter gently with a knife.
• Cover evenly with the crumb topping.
• Bake for 50-55 minutes, let cool for 15 minutes before removing from the loaf pan to cool completely.

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

FRUIT AND STREUSEL COFFEE CAKES

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. In a large bowl, combine the milk, butter, egg yolks, salt, yeast mixture, remaining sugar and 1 cup flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide dough in half. Press each portion into a greased 13-in. x 9-in. baking pan. Spoon apricot filling over one pastry and cherry filling over the other., In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over tops. Cover and let rise until doubled, about 45 minutes., Bake, uncovered, at 375° for 35-40 minutes or until golden brown. Serve warm.

BASIC STREUSEL RECIPE

Steps:

• Place the butter in a small pot over medium-low heat, until melted.
• Stir in the remaining ingredients with a fork, until evenly distributed.

CINNAMON STREUSEL ZUCCHINI BREAD

Steps:

• Preheat the oven to 350F.
• Using a nut milk bag or dishtowel, squeeeeeeeeeze out as much liquid from the grated as zucchini as possible.
• Add the maple syrup, nut butter, and zucchini to a blender or food processor. Blend to combine.
• Add the rest of the ingredients. Blend again stopping to scrape down the sides as needed.
• Combine all the streusel ingredients in a separate bowl. Mix with a fork until sticky and clumpy.
• Lightly oil a small baking pan or loaf pan (I used this 8×5.5″ glass dish).
• Spread half of the batter into the pan. Layer on half of the streusel. Repeat with the remaining batter and streusel. Lightly press in the top layer of streusel.
• Bake for 35-40 minutes at 350F.
• Remove from the oven and cool for 10-15 minutes before slicing and eating.

STREUSEL TOPPING RECIPE

Steps:

• Preheat oven to 300 degrees F/150 degrees C. Place dry ingredients such as all-purpose flour, sugar, and chopped nuts in a medium bowl. Optionally add spices and mix. Add cold butter, cut into cubes, and work with your fingertips until you get coarse crumbs. The texture will look like wet "sand."
• Try to "sand" the dough quickly not to heat the butter. Crumbling the dough with fingers makes the butter crumb less uniform and delicious. Alternatively, you can mix the crumble dough in a food processor or a stand mixer fitted with the paddle attachment. Or you can work all the ingredients with a rubber spatula, a fork, or a pastry blender. Then use a unique tool - spaetzle maker - or spider skimmer with large holes to grate the streusel dough. Drop the filaments on the baking sheet and spread them out. Or form a dough ball and chill it in the refrigerator for 1 to 2 hours. Then grate the dough using a grater with large holes. This version gives the dough a thicker consistency.
• Spread the crumbles on a baking sheet lined with parchment paper and bake for 20 to 25 minutes or until the desired color. Let cool. Or sprinkle the crumble topping on top of muffins, cake, tart, pie, etc., and bake as directed in the recipe.

PUMPKIN STREUSEL BREAD

Steps:

• Preheat the oven to 300 degrees F/150 degrees C. Butter and flour four porcelain mini loaf pans (9 oz. each).
• , place softened unsalted butter and brown sugar in a large bowl and beat for about 5 minutes, using an electric hand mixer. In a separate bowl, combine flour, baking powder, and all spices and sift. Add the dry ingredients, eggs to the butter mixture, and delicately mix with a rubber spatula. Fold in pumpkin puree. Add rum and mix with a spatula just to combine. Divide the pumpkin batter into the four prepared loaf pans, smooth it out a bit, and refrigerate.
• , in a medium bowl, mix all-purpose flour (5 tbsp/40 g), almond flour, brown sugar, and cold butter (salted) cut into small cubes. Then, using your hands or a fork, make the crumbly dough. The streusel mixture will have a sandy texture with distinct moist crumbs. Take the loaf pans from the fridge and sprinkle the buttery streusel on top. Bake in the middle rack of the oven for 50-60 minutes. Check the doneness of the bread with a toothpick test. It is ready when a toothpick inserted into the center of the loaf comes out clean.
• Take the bread loaves from the oven and cool them in the pans on a wire rack for 10 to 15 minutes. To remove the bread from the pan, run a butter knife around the edges of the pan.
• Work carefully, trying not to cut the bread itself. Once cooled down, wrap the bread in a pan or use a knife to remove the bread from the pan. Let the bread cool down completely before slicing or wrapping with a bread wrapper. You can also leave the pumpkin loaf in a mini pan to gift it in such a style. Again, let it cool down before wrapping it.

STREUSEL APPLE BREAD RECIPE

Steps:

• Preheat oven to 350°F and grease a 9x5-inch loaf pan with nonstick baking spray. Set aside.
• Grate the apple using the largest holes on a box grater. You should end up with about 1¼ cups of shredded apple.
• Line a fine-mesh sieve with paper towels or cheesecloth and set it over a bowl. Place the shredded apples into the sieve and sprinkle them with a small pinch of salt. Allow them to sit for 15 minutes.
• Squeeze the apples in the paper towels or cheesecloth until all of the liquid has been removed. Discard the liquid-- you should have around ⅓ cup.
• In a large bowl, whisk together the flour, apple pie spice, and baking powder. Set aside.
• In a medium bowl, whisk together the brown sugar, applesauce, milk, egg, and vanilla. Whisk until combined.
• Add the wet ingredients to the dry ingredients and fold them together gently-- you don't want to overmix!
• Once the wet ingredients have been fully incorporated, add the shredded apple and fold it in gently.
• Transfer the batter to the prepared loaf pan.
• Set the pan aside while you make the streusel.
• In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and mix until the mixture resembles coarse sand.
• Spread the streusel evenly over the top of the apple bread.
• Bake in a preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool.

STREUSEL FRUIT BREAD RECIPE

Steps:

• In a small bowl, combine the flour, sugar, cinnamon, salt and baking soda; set aside. In another bowl, beat the egg, banana, oil, corn syrup and vanilla. Stir into dry ingredients just until moistened. Fold in the pecans, cranberries and apricots.
• Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. For topping, combine brown sugar and flour in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
• Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• Yield: 1 mini loaf (6 slices).
• Originally published as Streusel Fruit Bread in Cooking for 2
• Spring 2007, p33
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