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.
Freezing
This walnut bread can be easily frozen, unglazed, and 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-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.
I highly recommend making this quick walnut bread recipe if you like a not-too-sweet nut bread.
Related recipes you might like:
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Walnut Quick Bread
Easy to make, this loaf is not too dense and has a wonderful walnut flavor. The 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.
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf 1x
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup of sugar
- 2 large eggs, at room temperature
- 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 powdered sugar
- 1 tablespoon (or more) drip coffee
- ¼ cup finely chopped walnuts
Instructions
- Preheat the 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 it at this point as it will make the bread tough.
- Add 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.
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 ¾ cup.
- Prep Time: 15 minutes
- Cooling time: 120 minutes
- Cook Time: 60 minutes
- Category: Quick bread
- Method: Baking
- Cuisine: American
Keywords: walnut quick bread
From The Best American Recipes 2003-2004, by F. McCullough and M. Stevens
John says
What do i do with the vanilla extract?
★★★★
Paula Montenegro says
You add it after the eggs, it's specified in the instructions.
Greg says
Strange how your recipe says vanilla extract but yet I doesn’t say it when you’re mixing everything thing together.
Paula Montenegro says
It happens sometimes, even though I check the recipe several times before posting. I added it to the instructions.
Padma says
Can I use a substitute for egg like flax meal or chia seeds ?
Paula Montenegro says
I haven't tried it, so I don't know if it will work. The few times I have tried substituting in other recipes they don't bind it enough and it's too crumbly. I think your best bet is to search for vegan walnut bread recipes.
bedobani says
Hi! The bread looks delicious. Can you suggest a substitute for sour cream ?
wp_vknotes_admin says
I find that the best substitute for sour cream is thick greek yogurt. Hope it helps!
Mich - Piece of Cake says
This is a beautiful loaf, and walnuts make it all the more delicious.
Cake Duchess says
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.
Angela Paris says
hello! stopping by to say hello from 12loaves - what a great looking bread! 🙂
Andrea_TheKitchenLioness says
Paula, wonderful Walnut Bread - perfect with wonderful and healthy walnuts which I adore!
Susan says
This looks wonderful - I love walnuts! Stay dry & warm!
Cathleen says
This looks absolutely fabulous! You are a busy baker - I want to make so many of your posts!!!