Blackberry walnut streusel quick bread recipe

Blackberry walnut streusel quick bread
courtesy of Dede Wilson

Perfect for Fall, this beautiful blackberry walnut quick bread recipe from baker extraordinaire Dede Wilson mixes up in a flash. It’s a good keeper—if it lasts that long—and stays moist for several days at room temperature.

You might also be interested in tips for choosing blackberries and Dede Wilson's Brown Sugar Buttermilk Cake with Blackberries and Caramel Walnut Drizzle.

• quick bread recipes
• Fall desserts
• cake recipes

Blackberry Walnut Streusel Quick Bread
 
Makes 1 9x5” loaf
 
Streusel:
1 cup lightly toasted walnut halves, finely chopped
1/3 cup all-purpose flour
¼ cup firmly packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
 
Bread:
2 cups fresh Driscoll’s Blackberries, divided
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
9 tablespoons unsalted butter (1 stick plus 1 tablespoon), at room temperature
½ cup granulated sugar
¼ cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
½ cup sour cream
 
Make the Streusel: Toss the first 5 ingredients together in a bowl. Add melted butter and stir until combined. Divide mixture in half into two bowls; set aside.
 
Make the Quick Bread: Arrange oven rack in center of oven. Preheat oven to 350 degrees F. Coat a 9”x5” loaf pan with nonstick spray; thoroughly coat with flour, removing any excess.
 
Chop 1 cup of Driscoll’s Blackberries and toss them with half of the reserved streusel; set aside.
 
Whisk together the flour, baking powder, baking soda and salt to aerate and combine; set aside.
 
Beat the butter with an electric mixer until soft and creamy. Add sugar and brown sugar and beat until combined. Beat in vanilla extract. Add the eggs one at a time, beating well after each addition. Add the dry mixture in three additions, alternately with the sour cream. Begin and end with the dry mixture and beat briefly until just smooth.
 
Scrape half of the batter into the prepared pan, spreading evenly with a small offset spatula. Top with streusel/chopped blackberry mixture, forming an even layer. Scrape remaining batter on top, spreading carefully to cover center streusel layer. Top with remaining streusel and place remaining whole blackberries evenly over top, pressing gently to help adhere.
 
Bake for about 1 hour to 1 hour and 10 minutes or until a bamboo skewer inserted in the center shows a few moist crumbs when removed. Cool pan on wire rack for 15 minutes, then unmold directly onto rack, right side up, to cool completely. Wrap in aluminum foil to store at room temperature for up to 4 days.
 
Makes 10 servings.
 
Nutritional information: Calories: 409, Protein: 6.01g, Saturated Fat: 11.53g, Fat: 23.91g, Carbohydrates: 44.74g, Cholesterol: 85mg, Fiber: 2.64g, Sodium: 211.67

Recipe courtesy of Dede Wilson