Name: WALNUT BREAD
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Cuisine: American
Ingredients: ½ cup unsalted butter (at room tº); 1 cup of sugar; 2 large eggs; 2 cups all-purpose flour; ¼ teaspoon salt; 1 teaspoon baking soda; 1 cup sour cream; 1 teaspoon vanilla extract; ¾ cup chopped walnuts; 1 cup sugar confectioners' sugar; 1 tablespoon (or more) drip coffee; 1/4 cup finely chopped walnuts

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This walnut bread is the type of quick bread you make on a rainy day, to snack on all day.

I was woken up by the loudest thunder last weekend. Barely morning, it was 5.30 and it was a Saturday, so the day should’ve started a few hours later if I had any saying.
But no, wide awake there was little to do other than roam the internet and piles of cookbooks. I made an effort to delay my first cup of coffee; if I started drinking at that hour who knows what mood I would be in by nine, jittery for sure.

So this walnut quick bread with coffee glaze came to be.

What is a quick bread?

We call quick breads those that are not leavened with yeast basically and are made in a loaf pan. That is the short answer.

Because even though when we talk about bread (the yeasted king) they are usually not sweet, or at least not too much, quick breads can end up being more of a cake baked in loaf form than a bread. A lot of sugar and no yeast,

But we love quick bread, don’t we? So let’s discuss the details over a slice and a cup of something. Coffee for me, please.

But this recipe is the most wonderful walnut bread or loaf. Whatever name you give it, this is, for now, my favorite quick bread.

The crumb is perfectly tight without being too dense, and it’s not too sweet despite an interesting amount of sugar used.

And the best part, it tastes like walnuts. I know it’s a bit of a stupid comment, it is walnut bread after all, but I’ve found that these quick breads many times taste the same, whether you use walnuts or blueberries. Not this one.

Freezing walnut bread

This walnut bread can be easily frozen, unglazed, well wrapped first in plastic and then in foil.

It will keep for a month. Make sure to label it.

To defrost it allow it to come to room temperature and glaze it.

Adding cranberries/raisins to walnut bread

The best combination, in my opinion, is to add a bunch of dried cranberries or raisins to the batter, together with the walnuts. Keeping the total amount of add ons at 3/4 cup is ideal, but you can up the total amount to 1 cup, but I don’t recommend more as it will be too dense.

I highly recommend making this quick walnut bread recipe if you like a not-too-sweet nut bread.

WALNUT BREAD

Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x

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Description

This 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.

Scale

Ingredients

½ cup unsalted butter (at room tº)
1 cup of sugar
2 large eggs
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
¾ cup chopped walnuts

For the coffee glaze:

1 cup sugar confectioners’ sugar
1 tablespoon (or more) drip coffee
1/4 cup finely chopped walnuts

Instructions

Preheat oven to 350º. Grease a 9×5-inch loaf pan.
In a large bowl beat butter with sugar until light and fluffy. Add eggs and beat for a minute.
In another bowl sift together flour, salt, and baking soda.
Add dry ingredients in three additions alternating with the sour cream in two additions. Each time mix only until combined. Don’t over mix since it will make the bread tough.
Add walnuts. Mix well and pour into prepared pan.
Bake for 50 to 60 minutes, until golden, cracked and tester inserted in center comes out clean.

Notes

An alternative to the glaze is sprinkling with 2 or 3 Tbs cinnamon sugar before baking. It will develop a delicious crunchy top.

Also, you can add half dried cranberries or raisins to the batter and half chopped walnuts, always maintaining the total 3/4 cup.

Method: Baking
Cuisine: American

from The Best American Recipes 2003-2004, by F. McCullough and M. Stevens

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Comments

Guru Uru says
October 9, 2012 at 18:37

Wow sounds like quite the thunderstorm! At least this bread kept you cosy 😀

Cheers
Choc Chip Uru

Lizzy Do says
October 9, 2012 at 23:46

What a delectable walnut bread! I'm hoping to join in before the month is over…missed August and September…always good intentions!!!

Inside a British Mum's Kitchen says
October 10, 2012 at 00:09

This looks out of this world great! SO delicious – fabulous photos
mary x

yummychunklet says
October 10, 2012 at 01:35

I was planning on making a walnut bread but with streusel. Your version looks tasty!

Matt mmWine Horbund says
October 10, 2012 at 02:14

we have storms like that almost daily here in Florida.
Anyway, the loaf looks delicious!

Medeja says
October 10, 2012 at 06:47

No matter how you call it..it's a delicious thing ! 🙂

Julia says
October 10, 2012 at 16:26

This looks great. I'm wondering if pecans would sub well. I bet pecan bread would go quickly around here.

CJ - Food Stories says
October 10, 2012 at 19:35

Your walnut bread looks very good.

Marissa | Pinch and Swirl says
October 10, 2012 at 20:05

I know what you mean about the confusion on calling quick bread, 'bread' – it's cake! Maybe it's so we won't feel guilty for having a slice for breakfast. Your walnut, er, bread, looks delicious.

The Squishy Monster says
October 10, 2012 at 23:39

I feel the same way—often, it's the mood that strikes that influences what I bake…lovely loaf–makes me think of warm and cozy things =)

Cathleen says
October 11, 2012 at 02:44

This looks absolutely fabulous! You are a busy baker – I want to make so many of your posts!!!

Susan says
October 11, 2012 at 16:05

This looks wonderful – I love walnuts! Stay dry & warm!

Andrea_TheKitchenLioness says
October 11, 2012 at 18:56

Paula, wonderful Walnut Bread – perfect with wonderful and healthy walnuts which I adore!

Angela Paris says
October 16, 2012 at 14:30

hello! stopping by to say hello from 12loaves – what a great looking bread! 🙂

Cake Duchess says
October 18, 2012 at 02:19

I want to try all your breads, Paula. Definitely agree about seeds and nuts-could add them to any bread happily. Quick or yeast, doesn't matter to me-this is a beauty:)Thanks for baking with us again for Twelve Loaves.

Mich - Piece of Cake says
October 22, 2012 at 07:30

This is a beautiful loaf, and walnuts make it all the more delicious.

bedobani says
October 26, 2012 at 15:42

Hi! The bread looks delicious. Can you suggest a substitute for sour cream ?

- wp_vknotes_admin says
  October 26, 2012 at 15:56
  
  I find that the best substitute for sour cream is thick greek yogurt. Hope it helps!

Walnut Bread (quick)