This walnut bread is the type of quick bread you make to snack on all day, to eat at tea time or take to a bake sale. Soft, not-too-sweet, and crunchy with walnuts, it gets even better with the coffee glaze.
Walnuts and coffee is a finger-licking combination
This nutty quick bread is perfect for coffee breaks, tea time and as a snack during home office hours.
The crumb is perfectly tight without being too dense, and despite the interesting amount of sugar used, it's not too sweet.
The best part is that it tastes like walnuts. I know it's a bit of a dumb comment—it is walnut bread, after all—but I've found that quick breads often taste too sweet and pretty much the same. Not this one.
A recipe with this mix of flavors had been on my radar for a long time, ever since I posted this walnut bundt cake with maple.
It came to be one early Saturday morning when I was woken up by the loudest thunder. If I had any say, the day should've started a few hours later. But no. Wide awake, the best option was to head into the kitchen.
I'm so happy I did. This nut bread recipe was initially published in the Los Angeles Times some 20 years ago and was republished at the insistence of a reader who remembered it.
By now, I should have an afternoon tea category, and this recipe would go beautifully with almond berry teacakes and mini scones. Something to work on.
FAQ
We call quick bread those that are leavened with agents other than yeast, like baking powder and baking soda. They are "quick" because they can be baked immediately without waiting for the dough to rise, as is necessary with yeast bread.
They end up being more of a cake baked in loaf form than a traditional loaf of bread. A lot of sugar and no yeast.
Not at all! You need a loaf cake pan, bowls and a spatula. An electric mixer is also recommended, as mixing it by hand can be laborious, depending on the recipe.
How should this quick bread be stored?
Store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. When freezing, wrap the bread tightly in plastic wrap and then in aluminum foil or a freezer-safe bag to prevent freezer burn.
Can I substitute other nuts or add additional ingredients?
Yes, you can substitute walnuts for other nuts like pecans or almonds. You can also customize your bread with a mix of dried fruit (like raisins or cranberries) or chocolate chips. Keep the total amount of add-ins between ¾ and 1 cup as it will be too dense if you add more than that.
The coffee glaze
It pairs phenomenally well with this walnut loaf. I urge you to try it together.
It's a simple powdered sugar glaze or icing, with coffee as the liquid part. Depending on the strength of the coffee you use, you can make it as strong (or as weak) as you like.
That said, it can be eaten plain, with just a dusting of powdered sugar, or nothing at all.
Adding dried cranberries or raisins
For a wonderful variation, add a bunch of dried cranberries or raisins to the batter, together with the walnuts. The former will also add tanginess.
Keeping the total amount of add-ins at ¾ cup is ideal, but you can up the total amount to 1 cup, though I don't like more as it will be too dense.
This is a not-too-sweet nut bread. Experiment with other add-ins that you feel go well with walnuts. You might find a new favorite.
Alternative toppings
Maple glaze: use maple syrup instead of coffee for the glaze. It also goes fantastically well with walnuts, as is well documented with this maple walnut cake. For a deeper flavor, also add maple extract.
Crunchy top: as an alternative to the glaze, sprinkle the batter with 2 or 3 tablespoons of cinnamon sugar before baking. It will develop a delicious crunchy top.
Related recipes you might like:
One last thing
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Walnut Quick Bread
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream, at room temperature
- 1 cup walnuts, coarsely chopped
For the coffee glaze:
- 1 cup powdered sugar
- 1 tablespoon drip coffee
- ¼ cup walnuts, finely chopped
Instructions
- Preheat the oven to 350ºF/180°C.
- Butter or spray a 9x5 inch loaf pan. Line the pan with a strip of parchment paper, covering the bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it’s baked.
- In a large bowl beat ½ cup unsalted butter with 1 cup sugar until light and fluffy.
- Add 2 eggs and beat for a minute.
- Add 1 teaspoon vanilla extract and mix.
- In another bowl sift together 2 cups all-purpose flour, ¼ teaspoon salt and 1 teaspoon baking soda.
- Add dry ingredients in three additions alternating with 1 cup sour cream in two additions. Mix only until combined. Don't overmix it at this point as it will make the bread tough.
- Add 1 cup walnuts. Mix well and pour into the prepared pan.
- Bake for 50 to 60 minutes, until golden, cracked, and a cake tester or toothpick inserted in the center comes out clean. Let cool on a wire rack, remove from the pan and glaze.
For the coffee glaze:
- Mix 1 cup powdered sugar and 1 tablespoon drip coffee in a small bowl until smooth.
- Drizzle over the cool bread, letting it drip down the sides. Sprinkle with ¼ cup walnuts, chopped, before it dries.
Notes
Adapted from The Best American Recipes 2003-2004, by F. McCullough and M. Stevens
Claudia says
I absolutely loved this recipe. Thank you so much for sharing. I’m taking it to the dialysis center where my husband attend for the staff to enjoy!!
Connie P. says
I baked this nut bread and it came out perfect! Very moist and delicious.
Pam Moore says
Yum.