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Maple Walnut Bread Recipe

Maple Walnut Bread Recipe

By What’s Baking

A moist, hearty loaf swirled with rich maple syrup and crunchy walnuts, perfect for cozy weekend mornings or an afternoon treat with coffee.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
60 mins
Serves:
1 loaf (12 slices)
Overhead shot of a rustic maple walnut bread loaf resting on a weathered wooden cutting board, with one thick slice cut to reveal its tender crumb studded with caramelized walnuts. Golden-amber maple syrup drizzles down the side of a slice on a small ceramic plate. The scene is bathed in soft morning light streaming through a kitchen window, highlighting the bread's golden-brown crust and the scattered whole walnuts and maple leaf-shaped cookie cutter decoratively placed alongside. Steam gently rises from a fresh-cut slice, suggesting warmth and inviting the viewer to experience the comforting aroma of maple and toasted nuts.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">180ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">120ml buttermilk (or 115ml milk mixed with 1 tsp lemon juice)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g walnuts, toasted and chopped, plus extra for topping</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">2 tbsp pure maple syrup</li><li class="ingredients-single-item">1-2 tsp milk, as needed for consistency</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Wire cooling rack</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease any exposed areas.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and slightly darkened. This toasting step is crucial as it intensifies the nutty flavor and prevents them from tasting raw in the finished bread. Let cool completely before chopping.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Proper mixing of dry ingredients ensures even distribution of leavening agents for a consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, cream the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step – this creates air pockets that give your bread a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition until fully incorporated. Then beat in the maple syrup, buttermilk, and vanilla extract. The mixture might look slightly curdled – that's normal!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until combined. Overmixing will develop gluten and result in a tough bread, so use gentle strokes and stop when you no longer see flour streaks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the chopped toasted walnuts, reserving a small handful for the topping if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved walnuts on top, gently pressing them into the batter so they don't fall off after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil after about 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire cooling rack. Let it cool completely before glazing and slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the maple glaze, whisk together powdered sugar and maple syrup in a small bowl. Add milk a little at a time until you reach a pourable but thick consistency. Drizzle over the cooled bread, allowing it to drip down the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the glaze set for about 15-20 minutes before slicing. Store your maple walnut bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months – simply wrap individual slices in plastic wrap and place in a freezer bag.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 385 calories
🥑 Fat: 24 g
🧈 Saturated Fat: 12 g
🍞 Carbohydrates: 39 g
🍭 Sugar: 28 g
🍗 Protein: 5 g
🫀 Cholesterol: 115 mg
🧂 Sodium: 195 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute the buttermilk in this sweet bread recipe?

Yes, you can easily make a buttermilk substitute by adding 1 teaspoon of lemon juice or white vinegar to 115ml of regular milk and letting it sit for 5-10 minutes. Alternatively, plain yogurt thinned with a bit of milk works well as a replacement in this recipe.

Why should I toast the walnuts before adding them to the batter?

Toasting walnuts is essential as it intensifies their nutty flavour, adds a pleasant crunch, and removes any raw taste. The process also releases natural oils, enhancing the overall depth of flavour in your quick bread. This simple 5-7 minute step makes a significant difference in the final result.

What's the best way to store maple-flavoured quick bread to maintain freshness?

For optimal freshness, store maple quick bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice the cooled bread, wrap individual pieces in cling film, place in a freezer bag, and freeze for up to 3 months.

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