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Whiskey Barrel-Aged Maple Walnut Bread Recipe

Whiskey Barrel-Aged Maple Walnut Bread Recipe

Learn how to make this homemade Whiskey Barrel-Aged Maple Walnut Bread featuring rich barrel-aged whiskey, pure maple syrup, and crunchy walnuts. This easy baking recipe creates the perfect balance of sweet and nutty flavors in a moist, tender loaf that's ideal for special occasions or weekend baking.
Difficulty:
Advanced
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
A cross-section of the loaf reveals a golden-brown crust with caramelized edges and a tender, moist crumb studded with toasted walnut pieces. Shot in soft natural light on a rustic wooden board, the bread is presented alongside a small glass of whiskey and a drizzle of maple syrup pooling on the cutting surface. Steam rises gently from a freshly cut slice, highlighting the bread's warm interior. Scattered whole walnuts and a vintage bread knife complete the composition, while amber tones in the photography emphasize the whiskey and maple flavors that define this artisanal creation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">50g whole wheat flour (for depth of flavor)</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">2g ground cinnamon</li><li class="ingredients-single-item">1g freshly grated nutmeg</li><li class="ingredients-single-item">120g unsalted butter, melted and cooled</li><li class="ingredients-single-item">150g pure maple syrup (dark or amber grade)</li><li class="ingredients-single-item">60ml barrel-aged whiskey (bourbon or rye works well)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120g buttermilk, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g toasted walnuts, roughly chopped</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">30ml maple syrup</li><li class="ingredients-single-item">15ml barrel-aged whiskey</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9 x 5-inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Pastry brush (for glaze)</li></ul>

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 tin with parchment paper, leaving an overhang on the long sides to easily lift the bread out after baking. Lightly grease any exposed parts of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If your walnuts aren't already toasted, spread them on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and slightly darkened. Watch carefully as nuts can burn quickly! Allow to cool completely before roughly chopping them. Toasting intensifies the nutty flavor and prevents them from becoming soggy in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. This even distribution of leaveners will ensure a consistent rise throughout your loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl or the bowl of your stand mixer, whisk the melted butter and maple syrup until well combined. The warmth of the melted butter helps to fully integrate the thick maple syrup, creating a smooth base for your wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the whiskey to the butter-maple mixture and whisk to combine. You'll immediately notice the wonderful aroma as the alcohol begins to blend with the maple – this is the signature scent profile developing!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened. Add the buttermilk and vanilla, and whisk until fully incorporated. The acidity in the buttermilk will react with the baking soda, contributing to the bread's tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no dry streaks remain. Overmixing develops gluten and can lead to a tough bread, so use a light hand here – a few small lumps are perfectly fine.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fold in 120g of the chopped walnuts, reserving 30g for topping the bread. The gentle folding action ensures even distribution without deflating the air bubbles created by your leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared loaf tin and smooth the top with a spatula. Sprinkle the reserved walnuts over the surface, gently pressing them into the batter so they don't fall off after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil around the 30-minute mark.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the bread is baking, prepare the glaze by whisking together the powdered sugar, maple syrup, and whiskey until smooth. The alcohol in this glaze won't be cooked off, so you'll get that distinct barrel-aged whiskey aroma and flavor in each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once baked, allow the bread to cool in the tin for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack. While the bread is still warm (but not hot), brush the top and sides with about half of the glaze, allowing it to soak in. The warm bread will absorb the glaze, infusing it with extra whiskey-maple flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the bread cool completely, then drizzle with the remaining glaze just before serving. This double-glazing technique creates layers of flavor – some deeply infused and some bright on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For best flavor, wrap the completely cooled bread in plastic wrap and let it rest overnight before slicing. This allows the whiskey and maple flavors to fully develop and meld together. The bread will keep for up to 4 days at room temperature in an airtight container, or can be frozen for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Whiskey Barrel-Aged Maple Walnut Bread Recipe?

This artisanal bread combines all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, nutmeg, butter, pure maple syrup, barrel-aged whiskey, eggs, buttermilk, vanilla, and toasted walnuts. It's finished with a maple-whiskey glaze made from powdered sugar.

How to cook Whiskey Barrel-Aged Maple Walnut Bread at home?

Learn how to cook Whiskey Barrel-Aged Maple Walnut Bread by combining dry ingredients separately from the wet mixture of butter, maple syrup and whiskey. Fold in toasted walnuts, bake at 175°C for about 55 minutes, then apply a double-glazing technique with maple-whiskey glaze for maximum flavour development. Allow to rest overnight for best results.

Can I substitute the alcohol in this maple walnut bread recipe?

Yes, you can replace the whiskey with apple juice, strong brewed coffee, or whiskey flavouring extract for a non-alcoholic version. Each alternative will provide a different flavour profile, but the bread will still maintain its moist texture and maple-walnut character.

What's the best type of whiskey to use in baking sweet breads?

Barrel-aged bourbon or rye whiskeys work best for sweet breads as they offer caramel, vanilla and oak notes that complement sweet ingredients. Look for mid-range options (no need for premium brands) with pronounced barrel flavours to stand up to the baking process.

How do you prevent walnuts from sinking to the bottom of a quick bread?

Toast walnuts first to dry them slightly, then toss them in a tablespoon of flour from your recipe before folding into the batter. Chopping them roughly rather than finely also helps prevent sinking, as larger pieces have less tendency to drop through the batter during baking.

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Line your loaf tin with parchment paper, leaving an overhang on the long sides to easily lift the bread out after baking. Lightly grease any exposed parts of the tin." }, { "@type": "HowToStep", "name": "Toast walnuts", "text": "If your walnuts aren't already toasted, spread them on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and slightly darkened. Watch carefully as nuts can burn quickly! Allow to cool completely before roughly chopping them. Toasting intensifies the nutty flavor and prevents them from becoming soggy in the batter." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. This even distribution of leaveners will ensure a consistent rise throughout your loaf." }, { "@type": "HowToStep", "name": "Combine butter and maple", "text": "In a large bowl or the bowl of your stand mixer, whisk the melted butter and maple syrup until well combined. The warmth of the melted butter helps to fully integrate the thick maple syrup, creating a smooth base for your wet ingredients." }, { "@type": "HowToStep", "name": "Add whiskey", "text": "Add the whiskey to the butter-maple mixture and whisk to combine. You'll immediately notice the wonderful aroma as the alcohol begins to blend with the maple – this is the signature scent profile developing!" }, { "@type": "HowToStep", "name": "Finish wet ingredients", "text": "Add the eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened. Add the buttermilk and vanilla, and whisk until fully incorporated. The acidity in the buttermilk will react with the baking soda, contributing to the bread's tender texture." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no dry streaks remain. Overmixing develops gluten and can lead to a tough bread, so use a light hand here – a few small lumps are perfectly fine." }, { "@type": "HowToStep", "name": "Add walnuts", "text": "Fold in 120g of the chopped walnuts, reserving 30g for topping the bread. The gentle folding action ensures even distribution without deflating the air bubbles created by your leavening agents." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Pour the batter into your prepared loaf tin and smooth the top with a spatula. Sprinkle the reserved walnuts over the surface, gently pressing them into the batter so they don't fall off after baking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil around the 30-minute mark." }, { "@type": "HowToStep", "name": "Make glaze", "text": "While the bread is baking, prepare the glaze by whisking together the powdered sugar, maple syrup, and whiskey until smooth. The alcohol in this glaze won't be cooked off, so you'll get that distinct barrel-aged whiskey aroma and flavor in each bite." }, { "@type": "HowToStep", "name": "First glaze", "text": "Once baked, allow the bread to cool in the tin for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack. While the bread is still warm (but not hot), brush the top and sides with about half of the glaze, allowing it to soak in. The warm bread will absorb the glaze, infusing it with extra whiskey-maple flavor." }, { "@type": "HowToStep", "name": "Final glaze", "text": "Let the bread cool completely, then drizzle with the remaining glaze just before serving. This double-glazing technique creates layers of flavor – some deeply infused and some bright on the surface." }, { "@type": "HowToStep", "name": "Rest and store", "text": "For best flavor, wrap the completely cooled bread in plastic wrap and let it rest overnight before slicing. This allows the whiskey and maple flavors to fully develop and meld together. The bread will keep for up to 4 days at room temperature in an airtight container, or can be frozen for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-10", "reviewBody": "This bread is absolutely divine with morning coffee! The whiskey flavor is subtle but distinctive, and the maple adds just the right amount of sweetness. My weekend brunch guests were all asking for the recipe.", "name": "Perfect Breakfast Companion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-08", "reviewBody": "I used a high-quality bourbon for this recipe and it was worth every penny! The barrel-aged notes really come through in the final product. The texture is perfectly moist and the walnuts add a lovely crunch. Will definitely make again!", "name": "Impressive Whiskey Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-12", "reviewBody": "Made this bread as holiday gifts last year and everyone raved about it! The recipe is foolproof and the results are spectacular. The glaze creates this amazing crunchy-sweet crust while the inside stays tender. Perfect balance of flavors.", "name": "Outstanding Gift Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Andersson", "datePublished": "2024-04-15", "reviewBody": "I used premium Vermont maple syrup for this recipe and it made a huge difference! The whiskey and maple combination is incredible. Even my friends who don't normally like sweets were asking for seconds. Toasts beautifully the next day too!", "name": "Worth Using Quality Ingredients", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Bagheri", "datePublished": "2024-04-05", "reviewBody": "The aroma while this was baking was absolutely intoxicating! The whiskey-maple scent filled my entire home. The bread itself is moist with the perfect crumb structure. I've already frozen a second loaf for later because I know we'll want more!", "name": "Heavenly Aroma and Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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