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.
What is a quick bread?
Freezing walnut bread
Adding cranberries/raisins to walnut bread
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.
- 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
- 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.
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