Hubby and I ate this bread so quickly that I barely managed to snag a photo of the very last piece of it. I don’t know what it is about the combination of raspberries and lemon, but I love it. Saturday morning I needed to make a sweet breakfast bread–you know that need, right? A quick inventory of the freezer and fridge produced some frozen raspberries from the community garden last summer and a rogue lemon that had escaped my notice for a couple of weeks but was still in good shape. Perfect. I used my cranberry orange bread recipe and made the fruit substitutions straight across with no other modifications. But I decided this bread needed a little something extra for this Saturday morning (not that there was anything special about this day) so I made up a quick streusel topping using hazelnuts as the main flavor base. Once I poured the bread batter into the bread pan, I sprinkled the streusel on top and baked it as I would the cranberry orange bread–at 325 degrees F–but I added an extra 5 minutes to the cooking time because the center wasn’t quite set after 1 hour. Hubby and I ate half the loaf before lunch.
Here’s the streusel topping if you want to try this one for yourself:
1/2 cup raw hazelnuts, toasted (I used my toaster oven on medium setting, which is the same setting I use to toast a bagel) and rubbed between a towel to remove most of the skins
1/2 cup sugar
2 tablespoons butter, softened
1/2 cup quick-cooking oats
1 tablespoon flour
Use a food processor to finely chop the hazelnuts. Combine the hazelnuts with the remaining ingredients and mix together until the mixture becomes crumbly. Sprinkle over bread batter, muffin batter, coffee cake batter, or even cookies.