This walnut bread is the type of quick bread you make on a rainy day, to snack on all day. Tender, not-too-sweet, and crunchy with walnuts, it gets even better with the coffee glaze.
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 bread 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 yeasted bread they are usually not sweet, 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 bread many times taste the same, whether you use walnuts or blueberries. Not this one.
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 then 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 ¾ 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.
Other recipes you might like:
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
- ¼ cup finely chopped walnuts
- Preheat oven to 350º. Grease a 9x5-inch loaf pan.
- In a large bowl beat butter with sugar until light and fluffy. Add eggs and beat for a minute.
- Add vanilla and mix.
- 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 ¾ cup.
Keywords: walnut bread, walnut loaf
from The Best American Recipes 2003-2004, by F. McCullough and M. Stevens