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 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 3/4 cup.
Keywords: walnut bread, walnut loaf