Lemon-Pecan Streusel Quick Bread: An Easy and Delicious Sweet Treat

Somewhere over the last 20 years of being an avid home-baker, I realized that quick breads are a secret weapon:

Ingredients

• 3/4 cup oil
• 1 cup sugar (3/4 cup for bread and 1/4 cup for streusel)
• 2 large eggs
• 1 cup sour cream
• 1 tablespoon grated lemon zest
• 1/2 teaspoon lemon extract (optional)
• 3  cups all-purpose flour (2 for bread and 1 for streusel)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons cold butter (diced small)
• 1/2 cup chopped Sunnyland Farms Pecans

Instructions

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and coat with cooking spray (or grease and flour pan, if preferred.)
2. Cream together oil and 3/4 cup sugar; beat in eggs one at a time. Add in 1 cup sour cream, lemon zest and lemon extract, if desired.
3. In a separate bowl, whisk together 2 cups of flour, the baking soda and regular salt. Stir into wet ingredients until blended. Pour half of batter into prepared pan.
4. For the streusel combine 1 cup flour, brown sugar, 1/4 cup sugar, pecans and kosher salt. Pinch butter into salt to make pea-sized clumps.
5. Chill streusel in freezer for 20 minutes
6. Sprinkle half of streusel over batter; top with remaining batter. Layer top with remaining Streusel.
7. Bake for 50 - 60 minutes. (Be careful to check on bread at earliest time to ensure pecans are not getting too toasted.) Bread is done when a wooden pick insert into center of loaf comes out mostly clean.
8. Let bread cool at least 10 minutes in pan on a wire rack. Remove from pan.
9. Meanwhile, combine Icing ingredients. (If Icing is too thin, add more powdered sugar; if too thick, add more lemon juice.) Once bread has cooled, drizzle Icing over loaf.