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1
Preheat oven to 350 F. Coat a 9 x 5-inch loaf pan with baking spray.
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2
To make the streusel topping, combine the sugar, oats, flour, and apple pie spice in a small bowl. Add the melted butter, stir until combined, then add the chopped nuts. Mix again and set aside.
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3
To make the bread, combine the flours, baking soda and baking powder in a medium size bowl. Set aside. In a large bowl, beat the butter and sugar until well blended. Add the eggs and vanilla and beat again. On a low speed, alternately beat portions of the flour mixture and the milk into the butter mixture. Beat until it's all combined.
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4
Pour half the bread batter into the loaf pan, then pour half the streusel topping on top. Pour the rest of the bread batter on top of the streusel, then with a butter knife, swirl this mixture. Finish off with the remaining streusel.
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5
Bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove pan from the oven and allow bread to cool in the pan. Cool for at least 10 minutes before removing the loaf to finish cooling on a wire rack. Eat up!
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6
Note: The streusel topping could be used on many different quick breads if you wanted to jazz one up. I've made this bread several times already and doubled the streusel topping once, but it made the bread too dense. I just thought I would let you know so you don't go a little streusel crazy like I did and make the same mistake!
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7
The original recipe was from Cooking Light Magazine, but I added my usual twists, and it came out tasting just as scrumptious.
