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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 6.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 3.9g
  • Protein: 3.6g
  • Carbohydrate: 27.5g
  • Fiber: 1.3g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 224mg
  • Calcium: 73mg

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. 1. Preheat oven to 350°.
  2. 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.
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