Quick Walnut Bread
Updated Jan. 15, 2026
- Total Time
- 1 hour 15 minutes
- Cook Time
- 50 minutes to one hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole wheat flour
- ¾cup unbleached all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¾teaspoon salt
- 4eggs
- ½cup buttermilk or plain yogurt
- 3tablespoons olive oil
- 3tablespoons walnut oil
- 1cup (3 ounces) chopped walnuts
Nutritional analysis per serving (8 servings)
293 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 9 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 8 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
- Step 2
Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
- Step 3
Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
- Advance preparation: This bread will keep for a couple of days wrapped airtight. It freezes well.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I made this for the second time today. I added 3 tablespoons of maple syrup and 2 tablespoons of olive oil (reduced from 3, so the batter is not too wet). With these adjustments, this quick walnut bread has just barely sweet and excellent.
A bit of sugar would be an improvement. Be sure to smooth top of loaf before baking.
I make this bread often, using 5 tablespoons of canola oil instead of olive and walnut oils, and 1 tablespoon of honey. It’s easy and wonderful. I’ve sometimes added raisins but this is one bread that’ better with just nuts—all the baked nuts give it a great texture and flavor. Most recently I was low on walnuts so used pecans instead, which might be even better.
A super simple easy yummy quick bread. Didn’t add sugar. Halved the salt and it was still too salty. Next time will be soaring with salt. Vegan-ized for a dinner guest by using flaxseed and water for eggs and almond milk and apple cider vinegar for buttermilk. Will make again, maybe with eggs, probably not with buttermilk because it is weirdly sometimes hard to find in my neighborhood.
I added 1/2 cup of light brown sugar to this bread, and substituted the whole wheat flour with 1/2 cup buckwheat flour and 1/2 cup gluten free flour. I substituted 3 TB maple syrup and 3 TB sunflower oil, instead of the walnut/olive oil. This bread was delicious with these changes, perfect for breakfast or tea. It will be my go-to walnut bread.
I switched the white to whole wheat proportions and added maple syrup and some vanilla bean powder. I also chopped walnuts pretty fine and used some walnut butter in place of the walnut oil which isn't a pantry item. I baked it in a Bundt pan. This makes it a faster bake and perhaps helps with the dryness? Done in 30 min. Not crunchy. Not dry. Nice in its own. Great with honey or jam. I'll make it again.