This recipe began as a basic quick bread and used cinnamon and walnuts in the filling and topping, but when I thought about it, that flavor combination didn’t seem to pack enough of a punch for me. I added both cinnamon and allspice to the batter and swapped pecans for the walnuts, creating a richer, autumn-themed treat. Next time, I’ll put about half of the batter into the pan and sprinkle it with the nut mixture instead of two-thirds; my nut layer rose to the top a bit more than I expected, and although that’s definitely not a bad thing, I’d like more bread between it and the crunchy streusel topping.
- 1 1/2 cups sugar, divided
- 2/3 finely chopped pecans
- 3 teaspoons cinnamon, divided
- 1 teaspoon allspice
- 2 1/4 cups flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup milk
- 1/3 cup vegetable oil
- 2 tablespoons butter, melted
Preheat oven to 350 degrees. Lightly grease the bottom and 1/2 inch up the sides of a 9 x 5 loaf pan.
In a small bowl, combine 1/2 cup sugar, 2 teaspoons cinnamon, and pecans. Stir together well.
In a large bowl, stir together 1 cup sugar, 2 cups flour, 1 teaspoon cinnamon, allspice, baking powder, and salt.
In a medium bowl, combine egg, milk, and vegetable oil. Add all at once to flour mixture and stir just until no dry streaks remain; batter should be lumpy, so be careful not to over-mix.
Spoon half the batter into the loaf pan and top with half the nut mixture, then spoon in remaining batter. Add flour to remaining nut mixture, then stir in melted butter to make a crumb topping. Sprinkle topping over batter.
Bake for 60 to 65 minutes, until a cake tester comes out clean. You may need to cover the loaf during the last 20 minutes of baking to prevent over-browning.
Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack. Store tightly wrapped at room temperature for up to 3 days.