In a small bowl, add all streusel ingredients and cut in butter with a fork (or crumble with your hands) until everything is mixed in and “crumbly” and set aside.

In a medium bowl, add all dry bread ingredients and lightly whisk together to make uniform and set aside.

Now, finally, in a large bowl, add and mix together all wet ingredients (I know sugar is dry but this is how it works) until smooth. Then, slowly add dry ingredients, mixing until no clumps are in the batter.

In a lightly greased loaf pan pour in your batter and top generously but evenly with your streusel topping (don’t slam it on the counter because it will remove the air from the loaf and make a dense cake…. Unless you want that, then do it before the streusel).

Bake for 80 minutes or 1 hour and 20 minutes at 325°F (depending on your oven it might be a little longer but if the toothpick comes out bone dry you overcooked the moisture out of it and no one wants that).

While out on the counter cooling, in your cleaned streusel bowl, add your glaze ingredients and mix. I use a little water or milk to thin this now because if you don’t it is thick. Then pour the mixture over your loaf carefully while warm so it spreads evenly.

Enjoy! This was a hit here but going forward I’ll just top the cake with a little brown sugar before baking and be done. It’s super rich but SO good!