Nut breads are one of my favorites when making quick breads. Not only do I consider those breads extra delicious while contributing that chewy crunch for breakfast bread, they are more satisfying than other quick breads. This recipe for walnut bread is more cake like than my other beloved nut bread I make that is also fabulous, but the one I prefer for toasting and slathering butter over.
Reasons to Bake This Walnut Bread Today
There are so many reasons why I love this particular recipe. Here are just a few that rolled off the top of my mind.
The taste of this tender and moist bread is one reason, but this recipe is easy and doesn’t need an electric mixer to whip up. A wooden spoon can suffice.
It is a healthy bread without butter that uses canola oil, which is the best of the vegetable oils for health and baking.
This bread is also protein enriched with one cup of walnuts. After all, they are the superior source of plant-based omega 3 fatty acid called alpha-linolenic acid (ALA) besides fiber and magnesium that also will you content longer.
Though you can substitute pecans for this nut bread, I stick with walnuts. The reason is that walnuts have 2.5 times more alpha-linolenic acid than pecans that only have .5 grams. Besides that health aspect, walnuts in my part of the country are usually on sale more often than pecans.
You can make this bread ahead of time and store in your freezer. I like to slice it and individually wrap slices or you can use a freezer container to unthaw or pop in the microwave when that urge for walnut bread strikes.
Since this nutty bread with walnuts is so rich, I prefer making two small loaves for better portion control to watch what I’m eating. This bread is too scrumptious that it is easy to overindulge.
Ingredients:
2 ½ cups of sifted flour
3 teaspoons of baking powder, leveled
1/4 teaspoon of salt
1 large egg, beaten
2 teaspoons of vanilla extract
3/4 cup of sugar
1/4 cup of canola oil
1 -1/4 cups of milk
1 cup of finely chopped walnuts
Instructions:
- Preheat your oven to 350-degrees
- In a large mixing bowl sift together: the flour, baking powder and salt.
- Add in the sugar, egg, vanilla, and oil next.
- Now use a wooden spoon to mix all the ingredients until well blended.
- Stir in the chopped walnuts last.
- Pour batter into two well greased small loaf pans (5 -3/4 x 3-1/4″) or one 9 x 5 x 3-inch loaf pan.
- ENJOY!
I hope the next time that you’re planning to bake that you be tempted to print out this recipe of my walnut bread. Trust me, but this moist nutty bread is a keeper.
- 2 ½ cups of sifted flour
- 3 teaspoons of baking powder leveled
- 1/4 teaspoon of salt
- 1 large egg beaten
- 2 teaspoons of vanilla extract
- 3/4 cup of sugar
- 1/4 cup of canola oil
- 1 -1/4 cups of milk
- 1 cup of finely chopped walnuts
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Preheat your oven to 350-degrees
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In a large mixing bowl sift together: the flour, baking powder and salt.
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Add in the sugar, egg, vanilla, and oil next.
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Now use a wooden spoon to mix all the ingredients until well blended.
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Stir in the chopped walnuts last.
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Pour batter into two well greased small loaf pans (5 -3/4 x 3-1/4″) or one 9 x 5 x 3-inch loaf pan.
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ENJOY!
