Preheat oven to 350 degrees. Grease bottom and sides of a 9x5-inch loaf pan; set aside. For streusel, combine 1/4 cup flour, 2 tablespoons sugar, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Set streusel aside.
Lemon and berries, meet your new sweet streusel bread.
Servings and Ingredients
|2 ¼ c.||plus 1 Tbsp. Hy-Vee all-purpose flour, divided|
|2 tbsp.||plus 1 c. Hy-Vee granulated sugar|
|½ tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee ground nutmeg|
|3 tbsp.||Hy-Vee salted butter, cold|
|3 tbsp.||Hy-Vee chopped pecans|
|2 c.||mixed blueberries, raspberries, and coarsely chopped strawberries|
|1 tsp.||Hy-Vee baking powder|
|½ tsp.||Hy-Vee salt|
|1||Hy-Vee large egg, beaten|
|1 c.||Hy-Vee skim milk|
|¼ c.||Hy-Vee canola oil|
|1 tbsp.||lemon zest|
|1 tsp.||Hy-Vee vanilla extract|
|1 c.||Hy-Vee powdered sugar|
|1||to 2 Tbsp. fresh lemon juice|
Things To Grab
- 9x5-inch loaf pan
- Hy-Vee nonstick cooking spray
- Pastry blender or fork
- Small bowl
- Large bowl
- Medium bowl
- Wooden toothpick
- Wire cooling rack
For bread, toss berries with 1 tablespoon flour, set aside. Combine remaining 2 cups flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Make a well in center of the flour mixture, set aside. Combine egg, milk, oil, lemon zest, and vanilla in a medium bowl. Add egg mixture all at once to flour mixture. Stir just until moistened; batter will be lumpy. Fold in berries. Spoon batter into prepared pan, spreading evenly. Sprinkle streusel on top.
Bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.
Combine powdered sugar and enough lemon juice to make a thick glaze. Drizzle glaze over loaf; slice and serve.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 130mg
- Total Carbohydrates: 41g
- Protein: 3g
Hy-Vee Seasons May 2020