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:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Walnut Quick Bread
Click the stars to Rate this Recipe!
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
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!!!
The Squishy Monster says
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 =)
Marissa | Pinch and Swirl says
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.
CJ - Food Stories says
Your walnut bread looks very good.
Julia says
This looks great. I'm wondering if pecans would sub well. I bet pecan bread would go quickly around here.
Medeja says
No matter how you call it..it's a delicious thing ! 🙂
Matt mmWine Horbund says
we have storms like that almost daily here in Florida.
Anyway, the loaf looks delicious!
yummychunklet says
I was planning on making a walnut bread but with streusel. Your version looks tasty!
Inside a British Mum's Kitchen says
This looks out of this world great! SO delicious - fabulous photos
mary x
Lizzy Do says
What a delectable walnut bread! I'm hoping to join in before the month is over...missed August and September...always good intentions!!!
Guru Uru says
Wow sounds like quite the thunderstorm! At least this bread kept you cosy 😀
Cheers
Choc Chip Uru