Date Nut Struesel Loaf

All the rich indulgence of Grandma's German coffeecake, with half the work! This lovely, layered quick bread is filled with (and topped with) a thick ribbon of spicy-sweet streusel. Serve it with a dollop of whipped cream and a cup of hot coffee and. As pretty to look at as it is to eat!

Prep Time: 25 minutes

Total Time: 2 hour 25 minutes

Servings: 16


  • (KICRecipeIngredient-43824)
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped nuts
  • 1 teaspoon flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons margarine or butter, softened
  • (KICRecipeIngredient-28400)
  • (KICRecipeIngredient-25533)
  • 2 cups all-purpose flour
  • 1/2 cup granualted sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Kellogg's® All-Bran® Original cereal
  • or 1 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
  • 1 1/3 cups milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped nuts
  • 1 cup chopped dates


1. To make struesel topping, combine first 5 ingredients. Set aside.

2. Stir together flour, granulated sugar, baking powder, soda and salt. Set aside.

3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let
stand about 2 minutes or until cereal softens. Add eggs and oil. Beat well. Stir
in nuts and dates. Add flour mixture, stirring only until combined. Spread half of
batter in 9 x 5 x 3-inch loaf pan coated with cooking spray. Sprinkle with half of
struesel topping. Top with remaining batter and struesel mixture.

4. Bake at 350° F about 1 hour or until wooden pick inserted near center comes
out clean. Cool 10 minutes. Remove from pan and cool completely on wire rack
before slicing.

Yield: 1 loaf, 16 slices