Walnut Quick Bread
This walnut loaf is a quick bread you make to snack on all day or eat at tea time. It's not too sweet and fantastic with the coffee glaze. Easy to make, it's not too dense and has a wonderful walnut flavor.
Servings 8 servings
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
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
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.
Add-ins: you can add dried cranberries or raisins to the batter together with the walnuts, always maintaining the total ¾ cup.