Walnut Quick Bread

This walnut quick bread is easy to make with ingredients you most likely have in your pantry. Toasting the walnuts first is optional; I toast my walnuts for an extra depth of flavor, but the bread tastes delicious even if you skip it.


  • 1 cup chopped walnuts
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/4 cup lightly packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1/2 cup whole milk, plus more as needed
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F (180 degrees C). Spray an 8 1/2 x 4 1/2-inch loaf pan with non-stick cooking spray; set aside. Spread walnuts onto a baking sheet.

  2. Toast walnuts in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Set aside to cool.

  3. Whisk flour, sugar, brown sugar, baking powder, cinnamon, and salt together in a bowl; set aside.

  4. Crack and stir egg in a measuring cup. Add milk to the 3/4 cup measuring line. Add oil and vanilla; stir until well combined. Pour into flour mixture; stir just until all ingredients are moistened. Pour batter into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool on a wire rack for 15 minutes before removing from pan to cool completely.

    Nutrition Facts
    Calories 2228
    % Daily Value *
    Total Fat 116g149%
    Saturated Fat 13g66%
    Cholesterol 198mg66%
    Sodium 1932mg84%
    Total Carbohydrate 268g97%
    Dietary Fiber 13g46%
    Total Sugars 155g
    Protein 41g
    Vitamin C 2mg8%
    Calcium 774mg60%
    Iron 12mg64%
    Potassium 981mg21%

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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