When I made today's recipe, Cherry Walnut Streusel Bread, the word festive came to mind. It's a beautiful sweet bread studded with ruby red dried cherries and chopped walnuts. And topped with a brown sugar and butter streusel. It's moist, tender and so good. Whether you're planning a brunch or an evening gathering, it will complement any holiday table, and it will make a terrific gift from your kitchen. The recipe makes two 9-by-5-by-3-inch loaves or 24 muffins. I used the loaf pans.

Former Pittsburgher Kathy Graden of Phoenix sent the recipe. "This is for Audrey Walker, who requested a recipe for cherry walnut streusel bread that Jenny Lee Bakery used to make. I'm not sure if this is exactly the same recipe, but it's delicious. The streusel comes out crunchier when you use muffin pans."

Gwen Phillips of Munhall read the same request and sent this note: "Mantsch's Blue Bonnet Bakery (a family-owned bakery) at 338 E. Eighth Ave. in Homestead (412-472-4957) has been making a delicious cherry nut bread for years. It's only available Fridays and Saturdays. It's especially good toasted and slathered, of course, with butter. A word of caution: It sells out quickly."

CHERRY WALNUT STREUSEL BREAD

PG tested

• For the topping
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup coarsely chopped walnuts
• 2 1/2 ounces (5 tablespoons) unsalted butter, cold and cut into small pieces
• For the batter
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces (1 stick) unsalted butter, melted
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup plain yogurt or sour cream (I used sour cream)
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried cherries
• 1 cup coarsely chopped walnuts

Preheat oven to 350 degrees. Lightly grease and flour 2 9-by-5-by-3-inch loaf pans or 2 muffin pans.

Mix flour, sugar and walnuts in a bowl. Add butter. Use a pastry blender or your fingers to cut or rub in the butter until coarse crumbs form. Place streusel in freezer while making the batter.

Sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk butter, sugar, eggs, yogurt or sour cream and vanilla until smooth. Add flour mixture and mix until just blended. Gently fold in cherries and walnuts.

Divide batter evenly between loaf pans or muffin pans. Sprinkle generously with streusel topping. Bake until tested done and tops are golden brown, about 20 to 30 minutes. Cool in pans 5 minutes then transfer to cooling rack.

-- Kathy Graden

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