Post by Alison Hein.
Finding myself with a plethora of mixed nuts on hand after the holidays, I decided to make a sweet, dense walnut bread. Dark brown sugar provides a lovely colored base and texture for the deep, nutty flavor. A couple of eggs and a healthy dollop of sour cream add the needed lift, and a dash of cinnamon infuses a faint, lingering spice after each bite.
I wanted to give some Walnut Bread to a couple of friends, so I used three mini-bread pans for baking. You can also use a muffin tin, if you like. Just be sure to check on and monitor your baking a little earlier in the process to avoid over-cooking. Other types of nuts such as pecans or hazelnuts can also work well here, of course depending on your preference. Or, halve the amount of nuts used and add an equal amount of raisins or dried cranberries.
It doesn’t take long to mix up and bake this batter, but be prepared to wait until your bread is completely cooled before slicing or you may find yourself with a handful of sweet crumbles instead of sweet, crumbly slices.
A little more cakey than bread, and definitely more bready than cake, Walnut Bread is delicious at tea time with a strong cup of English Breakfast tea. Or, if you prefer, save it for the morning, slice it up properly and enjoy a sweet, nutty breakfast in bed.
6 tablespoons butter, softened
¾ cup dark brown sugar
1 cup unbleached white flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla
½ cup sour cream
1½ cups chopped walnuts
Preheat oven to 350°, and lightly grease 1 large bread pan, or 3 mini bread pans.
In a large bowl, beat butter and brown sugar until fully blended and slightly creamy. In a separate bowl, mix together flour, baking powder, salt, and cinnamon. Gradually add dry ingredients to the butter mixture, stirring until mixed to a light, sandy texture. Mix in eggs one at a time. Add vanilla and sour cream until smooth batter forms. Fold in chopped walnuts. Spread batter in greased pan(s). Bake at 350° for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool on rack at least one hour before slicing.
Note: If using mini-pans, bake for 35 to 40 minutes, then test with toothpick.