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!
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