Streusel Fruit Bread Recipe

5 1
Streusel Fruit Bread Recipe
Streusel Fruit Bread Recipe photo by Taste of Home
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Streusel Fruit Bread Recipe

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5 1
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This recipe has been handed down through the years in my family. I scaled it down and the result is a delightful bread chock-full of dried fruits and nuts. —Robert Logan, Clayton, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/3 cup mashed ripe banana
  • 2 tablespoons canola oil
  • 2 tablespoons light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/4 cup chopped pecans
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped dried apricots
  • TOPPING:
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons cold butter

Directions

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

Nutritional Facts

1 slice: 265 calories, 10g fat (2g saturated fat), 38mg cholesterol, 184mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 3g protein.

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/3 cup mashed ripe banana
  • 2 tablespoons canola oil
  • 2 tablespoons light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/4 cup chopped pecans
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped dried apricots
  • TOPPING:
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons cold butter
  1. 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.
  2. 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.
  3. 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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