OATMEAL STREUSEL BREAD

Oatmeal Streusel Bread image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h55m

Yield 12

Number Of Ingredients 19

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1/4 cup packed brown sugar
1/4 cup chopped walnuts, toasted
2 teaspoons ground cinnamon
1 cup Gold Medal™ all-purpose flour
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
2 tablespoons ground flaxseed or flaxseed meal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
2/3 cup vegetable oil
2 eggs
1/4 cup sour cream
2 teaspoons vanilla extract
1/2 cup milk
3/4 to 1 cup powdered sugar
1 tablespoon milk
2 teaspoons light corn syrup

Steps:

Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In small bowl, stir together all streusel ingredients; set aside.
In medium bowl, stir flours, oats, flaxseed, baking powder, salt and baking soda with whisk until blended.
In large bowl, beat 3/4 cup brown sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.
Beat flour mixture into sugar mixture alternately with 1/2 cup milk on low speed, beating after each addition until smooth. Spoon one-third of batter in pan (about 1 cup); sprinkle with half of the streusel (about 1/3 cup). Top with half of remaining batter (about 1 cup), spreading gently. Sprinkle with remaining streusel mixture. Top with remaining batter. Gently run knife through batter to swirl.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes.
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
In small bowl, beat all icing ingredients, adding enough of the powdered sugar for desired drizzling consistency. Drizzle icing over bread. Let stand until set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g