Streusel Fruit Bread

Name: Streusel Fruit Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 mini loaf (6 slices).
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

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

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.