Whiskey Barrel-Aged Maple Walnut Bread Recipe

<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>

<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>

<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>