Maple and Walnut Quick Bread

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.

Yield:

1 loaf/14 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jackie Mills, MS, RD,

May 2009