It’s chock-full of succulent walnuts embedded in slightly sweet dough that’s spiced just right with cinnamon.
It’s a quick and easy bread to pull together ~ a simple recipe that proves you don’t have to be a baking pro to make it.
This walnut bread is dense, moist and delicious, with the only problem being, I should’ve doubled the recipe and made two loaves.
Toasted for breakfast is the way I like it!
Walnut Buttermilk Quick Bread
3 cups flour
1 cup sugar
1 cup walnuts, rough chopped
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon cinnamon
1 egg, lightly beaten
1⅔ cup buttermilk
1 teaspoon vanilla
¼ cup vegetable oil
Preheat oven to 350 degrees.
Grease and flour an 8” x 4” loaf pan.
In a large mixing bowl, combine all dry ingredients through cinnamon.
In another bowl, combine egg and remaining ingredients.
Add wet ingredients to the flour mixture and stir just until moistened.
Pour batter into prepared loaf pan.
Bake 55 minutes to 1¼ hours, until a toothpick inserted in center is dry.
Let stand for 10 minutes.
Remove bread from pan and transfer bread to a wire rack to finish cooling.
Cool completely before slicing.