Quick Walnut Bread
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole wheat flour
- ¾cup unbleached all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¾teaspoon salt
- 4eggs
- ½cup buttermilk or plain yogurt
- 3tablespoons olive oil
- 3tablespoons walnut oil
- 1cup (3 ounces) chopped walnuts
Nutritional analysis per serving (10 servings)
235 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 6 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
- Step 2
Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
- Step 3
Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
- Advance preparation: This bread will keep for a couple of days wrapped airtight. It freezes well.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I made this for the second time today. I added 3 tablespoons of maple syrup and 2 tablespoons of olive oil (reduced from 3, so the batter is not too wet). With these adjustments, this quick walnut bread has just barely sweet and excellent.
A bit of sugar would be an improvement. Be sure to smooth top of loaf before baking.
I make this bread often, using 5 tablespoons of canola oil instead of olive and walnut oils, and 1 tablespoon of honey. It’s easy and wonderful. I’ve sometimes added raisins but this is one bread that’ better with just nuts—all the baked nuts give it a great texture and flavor. Most recently I was low on walnuts so used pecans instead, which might be even better.
I switched the white to whole wheat proportions and added maple syrup and some vanilla bean powder. I also chopped walnuts pretty fine and used some walnut butter in place of the walnut oil which isn't a pantry item. I baked it in a Bundt pan. This makes it a faster bake and perhaps helps with the dryness? Done in 30 min. Not crunchy. Not dry. Nice in its own. Great with honey or jam. I'll make it again.
I make this bread often, using 5 tablespoons of canola oil instead of olive and walnut oils, and 1 tablespoon of honey; 1 tsp. Cinnamon, dash nutmeg, 3 TBS maple syrup and one peeled grated apple.
I looked at the notes from others before I made this. My husband enjoys breakfast bread with his coffee in the morning. I added 1/2 cup of light brown sugar and 3 tbsp. maple syrup to offset the numerous comments that it wasn't sweet enough, baked it for 50 mins. at 350, and my husband did comment that it wasn't sweet enough and was a bit dry. I will make it again but with more adjustments.
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