Streusel Fruit Bread

This recipe for Streusel Fruit Bread is a quick bread that is packed full of fruit and nuts. I adapted my recipe from one that I found in a 2007 issue of a Taste of Home magazine. The original was a family recipe that had been handed down through the years, and it was submitted to the magazine by Robert Logan. I’m glad he didn’t keep this bread a family secret.

Streusel Fruit Bread
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2/3 cup mashed ripe banana
1/4 cup canola oil
1/4 cup light corn syrup
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted
1/4 cup dried cranberries
1/4 cup chopped dried apricots

Topping
1/4 cup brown sugar
2 tablespoons all purpose flour
1 tablespoon cold butter

Preheat oven to 325 degrees F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
In a medium bowl, combine the flour, sugar, cinnamon, salt, and baking soda; set aside. In a large bowl, beat the eggs, banana, oil, corn syrup, and vanilla. Stir in dry ingredients just until moistened. Fold in pecans, cranberries, and apricots. Pour batter into prepared pan.
For topping, combine brown sugar and flour in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
Bake in preheated oven for 45 – 50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

This fruit bread not only has bananas, it has dried apricots, pecans and dried cranberries to fill it up with flavor.

Sprinkle the streusel over the batter before baking.

Bake for 45 – 50 minutes in the preheated oven.

Slice and serve. This is a delicious bread.