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.
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
1/3 cup finely chopped walnuts, toasted
How to Make It
Preheat oven to 350°.
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.
I was lucky enough to get a slice before my husband got a hold of the rest of it. I thought it was really good, he loved it, even more than my famous banana bread. He loved the flavor, and the moist crumb to the bread. He's already asked me to make it again. I did no substitutes to the recipe, and made sure to use real natural maple syrup.
While tender and light, it didn't have enough flavor considering the wonderful ingredients. The reviewer that added molasses did the bread a favor! I'm going to use the bread for French toast and additional flavorings -- that should be fine.
Delicious! To increase the maple flavor, which we love, I used 1 tsp of Boyajian maple flavor from King Arthur Flour in addition to the syrup. I didn't have walnut oil so used vegetable oil instead, and I love cinnamon so added 1/2 tsp to the dry ingredients and 1/4 cup of mini cinnamon chips (also from KA Flour). Lovely for breakfast or dessert!
I actually cut the oil and sweetener by 1/2 with great results. The texture is still wonderful, and it's perfect for an afternoon snack with the reduced fat and sugars. I didn't have quite enough maple syrup so I made up the difference with light molasses, which gave a wonderful rich flavor. I might just keep doing that! I also mixed the nuts in the batter, finding that the toasting and chopping fine did intensify the flavor nicely.