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Sunken Pecan-Streusel Butterscotch Teff Loaf

Servings 1 loaf



  • 1/4 cup dark brown sugar
  • 1/2 cup kumquat all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped pecans
  • 1/4 cup butter cold and cut into small pieces


  • 1/2 cup butter
  • 3/4 cup dark brown sugar
  • 140 grams 1 cup kumquat all-purpose flour
  • 155 grams 1 cup teff flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup chopped pecans


  • Preheat oven to 350°. To make streusel, combine brown sugar, flour, cinnamon, and pecans. Cut cold butter into mixture with fingers or a pastry cutter until combined. Set aside.
  • Line an 8-inch loaf pan with parchment paper and leave an overhang over long sides of pan. Spray with cooking spray. To make loaf, melt butter and 3/4 cup brown sugar in a small skillet; stir to combine and cook just until mixture begins to bubble. Let cool. Meanwhile, combine flour, teff flour, baking soda, baking powder, cinnamon and salt in a large bowl. Stir in butter mixture. Stir in eggs and buttermilk. Stir in pecans.
  • Pour batter into prepared loaf pan. Sprinkle streusel mixture evenly over top of batter. (streusel should sink into loaf as it bakes.)
  • Bake at 350° for 55 minutes or until pick inserted into center of loaf comes out clean.