Strawberry Streusel Loaf |
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Preparation time: 15 minutes + 1 hour for chilling
Baking time: 65 minutes
Freezing: Excellent
Makes: 12 servings
Streusel
1/2 cup (125 mL) walnuts, finely chopped
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1 tbsp (15 mL) Crisco® All-Vegetable Shortening
Loaf
1 cup (250 mL) brown sugar, packed
1/2 cup (125 mL) Crisco Vegetable Oil
1 egg
2/3 cup (150 mL) Carnation® Fat Free Evaporated Skim Milk
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Robin Hood® NutriTM Flour Blend
1 tsp (5 mL) each; baking powder and ground cinnamon
1/2 tsp (2 mL) each; baking soda and salt
1 1/2 cups (375 mL) fresh or frozen strawberries, chopped
1. Preheat oven to 350°F (180°C). Grease a 9" x 5" (2 L) loaf pan.
2. Streusel: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve.
3. Loaf: Stir brown sugar with oil until combined. Beat in egg, evaporated milk and vanilla until smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries.
4. Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mixture.
5. Bake for 60-65 minutes or until a toothpick inserted into the centre comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.
* Recipe provided courtesy of Robin Hood
Nutrients Per Serving: 1 serving (3.5 OZ)
Cal 312 | Pro 5.8 g |
Fat 14.4 g | Carbs 42.2 g | Fibre 3 g | Sodium 203 mg | Chol 16 mg
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