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Maple and Walnut Quick Bread

Yield 1 loaf/14 servings (serving size: 1 slice)
Walnuts are a good source of polyunsaturated fats, and they add great texture to recipes. Walnut oil in the batter underscores the nutty flavor in this walnut-topped loaf.

Ingredients

  • 5.8 ounces all-purpose flour (about 1 1/4 cups)
  • 3.3 ounces whole-wheat flour (about 3/4 cup)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/3 cup maple syrup
  • 1/4 cup walnut oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 1/3 cup finely chopped walnuts, toasted

Nutrition Information

  • calories 178
  • fat 6.5 g
  • satfat 0.8 g
  • monofat 1.4 g
  • polyfat 3.9 g
  • protein 3.6 g
  • carbohydrate 27.5 g
  • fiber 1.3 g
  • cholesterol 16 mg
  • iron 1.1 mg
  • sodium 224 mg
  • calcium 73 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, syrup, oil, and egg in a bowl; add to flour mixture, stirring just until moist. Stir in vanilla. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.