Morning Walnut Bread

Morning Walnut Bread


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This morning walnut bread is a deliciously healthy breakfast option. With the healthy wheat and the nutty taste you will be pleasantly surprised.

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Time needed

30 min preparation

Serving Size / Yield

5-8 servings


  • 1 1/2 C. walnuts, chopped
  • 2 1/2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly ground nutmeg
  • 1/2 tsp. salt
  • 2 large eggs
  • 1/2 C. light brown sugar
  • 1/4 C. granulated sugar
  • 1/2 C. milk
  • 1/4 C. vegetable oil or canola oil
  • 1 tsp. almond extract

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Begin by preheating the oven to 350 degrees. Spray a 5-by-9-inch loaf pan with nonstick spray and line the bottom with a piece of parchment paper. pread the walnuts evenly on a baking sheet. Toast them in the oven until fragrant and lightly browned, about 10 minutes. Remove them from the oven, transfer to a bowl and let them cool.

In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. Put the eggs and the sugars in the bowl of a stand mixer or in a large mixing bowl. Beat with the stand mixer or a hand-held mixer at high speed until the mixture is thick and forms a ribbon when a spatula is dipped in and lifted out, 2 to 3 minutes. Add the milk, oil and almond and beat briefly, until thoroughly blended. Scrape down the sides of the bowl. Beating at low speed, add the flour mixture in three portions, beating until blended and scraping down the bowl after each addition. With a spatula, fold in the walnuts. Scrape the batter into the loaf pan.

Bake until a wooden toothpick or other cake tester inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes. Remove the pan from the oven and leave the loaf to cool in the pan for 10 minutes. Then, invert the pan onto a wire rack and unmold the loaf. Leave to cool completely (if you can resist) before slicing with a serrated knife. Serve up and enjoy. 

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