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slices of Berry Pecan Streusel Bread on a white plate
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Berry-Pecan Streusel Bread

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 43 minutes
Total Time: 1 hour 3 minutes
Berry-Pecan Streusel Bread combines sweet dried fruits with crunchy nuts for a delicious quick bread!
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Ingredients

For the streusel:

  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (50 g) packed light brown sugar
  • 1/4 cup (30 g) chopped pecans
  • 2 tablespoons (28 g) unsalted butter, cold and cut into small pieces
  • pinch salt

For the bread:

  • 1 1/4 cups (150 g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1/2 cup (113 g) sour cream
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup dried fruits, strawberries, blueberries, etc.*
  • 1/2 cup (60 g) chopped pecans

Instructions
 

To make the streusel:

  • Combine the flour, brown sugar, and pecans. Add the butter and mix with a fork or your fingers until the mixture is combined and forms clumps.
  • Refrigerate while you make the bread batter.

To make the bread:

  • Preheat oven to 350°F (175°C). Grease a 9"x 5" standard loaf pan.
  • Whisk together the flour, baking powder, salt, and baking soda. Set aside.
  • Whisk together the sugar, brown sugar, sour cream, melted butter, egg, and vanilla extract. Stir in the flour mixture, mixing just until combined. Stir in the dried fruits and pecans.
  • Transfer the batter to the prepared pan, spreading evenly.
  • Bake 18 minutes. Remove from the oven. Sprinkle the streusel topping over the top of the bread. Using a spoon or spatula, carefully and gently press the streusel down onto the bread.
  • Bake 20 to 25 minutes, or until a pick inserted into the center comes out clean.
  • Cool the bread in the pan for 15 minutes Then, flip the bread onto a cutting board or plate, and flip again onto a wire rack to cool completely.

Notes

  • *If you use larger dried fruits like strawberries, I recommend chopping them into bite-size pieces.
  • Recipe adapted from Martha Stewart.
Author: Jennifer McHenry
Course: quick breads
Cuisine: American
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