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–+ servings
Streusel Loaf
This Streusel Loaf is a tender, moist quick bread enriched with sour cream, butter, and eggs, with subtle notes of vanilla and lemon peel. The bread is studded with chopped dried apricots, layered with a sweet cinnamon streusel of brown sugar, butter, and raisins, and baked until golden and fragrant. Popular in American kitchens of the mid-20th century, streusel loaves and cakes were beloved for their versatility, perfect for breakfast, brunch, or an afternoon coffee break. This recipe balances tangy dairy richness with the comforting warmth of cinnamon, creating a rustic and homey baked good that feels both indulgent and satisfying.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course quick bread
Cuisine German
Servings 10
Calories 310 kcal

Ingredients
  

Streusel Mix:

  • 2 tbsp softened butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 cup raisins

Loaf Batter:

  • 1 cup dairy sour cream
  • 3 tbsp melted butter
  • 2 eggs (beaten)
  • 1½ tsp lemon peel (grated )
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup sugar
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ cup dried apricots (chopped )

Instructions
 

Step 1: Make Streusel Topping

  • Mix softened butter, brown sugar, cinnamon, and raisins together in a small bowl. Set aside.

Step 2: Prepare Wet Mixture

  • In a large bowl, combine sour cream, melted butter, eggs, lemon peel, and vanilla.

Step 3: Prepare Dry Mixture

  • In another bowl, stir together flour, sugar, baking powder, salt, baking soda, and apricots.

Step 4: Combine

  • Gently fold the dry mixture into the sour cream mixture until just blended.

Step 5: Assemble Loaf

  • Spoon ⅓ of the batter into a greased loaf pan. Top with ½ of the streusel mixture. Repeat layers, finishing with the remaining batter on top.

Step 6: Bake

  • Bake at 325°F (165°C) for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool

  • Let stand for 10 minutes, then turn out from the pan and cool completely.

Tips

  • Substitute chopped dried cranberries or cherries for the apricots.
  • Add chopped nuts (walnuts or pecans) to the streusel for extra crunch.
  • Use orange zest instead of lemon peel for a different citrus note.
  • Drizzle with a simple powdered sugar glaze after cooling for added sweetness.
  • Line the loaf dish with parchment to make unmolding easier.
  • Check doneness with a toothpick in the center after 55 minutes; add time if needed.
  • Lightly toast the loaf slices and serve with butter for breakfast.
  • Replace raisins with currants for a more traditional tea loaf flavor.
  • If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
  • Freeze cooled slices individually wrapped for easy future snacks.

Nutrition

Calories: 310kcalCarbohydrates: 50gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 29gVitamin A: 310IUVitamin C: 1mgCalcium: 60mgIron: 1.2mg
Keyword brunch, cinnamon, dessert loaf, quick bread, sour cream loaf, streusel, sweet bread, vintage
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