Toasted Walnut Bread Recipe

4.5 1 2
Toasted Walnut Bread Recipe
Toasted Walnut Bread Recipe photo by Taste of Home
Publisher Photo

Toasted Walnut Bread Recipe

Read Reviews
4.5 1 2
Publisher Photo
Loaded with nutty flavor, this down-home bread is sure to be another hit with your gang. I received the recipe from a co-worker and simply substituted some of the all-purpose flour with the whole wheat variety.—Linda Kees, Boise, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts, toasted

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts.
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Originally published as Toasted Walnut Bread in Light & Tasty December/January 2005, p13

Nutritional Facts

1 slice: 202 calories, 11g fat (1g saturated fat), 18mg cholesterol, 237mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts, toasted
  1. In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts.
  2. Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Originally published as Toasted Walnut Bread in Light & Tasty December/January 2005, p13

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ConnieK User ID: 282614 130022
Reviewed May. 14, 2014

"Good but a little dry. I made as directed but it may have been baked too long. The flavor is good and is fairly simple to make. May make again."

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