Toasted Walnut Bread

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Practically paved with nuts, this bread will become the backbone of brunch or an appetizer extravaganza. It pairs effortlessly with cheese and spreads.

2  cups all-purpose flour
1/3  cup sugar
1  tablespoon baking powder
1/2  teaspoon salt
1   beaten egg
1  cup milk
1/3  cup cooking oil
2  cups coarsely chopped walnuts, toasted


1. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. 

2. In a medium bowl combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake in a 350 degree F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Preheat oven to 375 degree F. Cut into 3/4-inch thick slices. Arrange slices in a single layer on a cookie sheet. Bake 20 minutes or until browned, turning once. Remove from oven. Serve immediately with slices of semi-hard cheese such as Tete de Moine, Ardrahan, Appenzell, or a white farmhouse cheddar. Makes 1 loaf (10 servings).

Source:  Better Homes & Gardens

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