Celery Walnut Loaf
Discover a unique twist on classic quick bread with this Celery Walnut Loaf—a savory-sweet creation that’s both surprising and satisfying. This hearty loaf combines finely chopped celery for a subtle crunch, toasted walnuts for a nutty depth, and a hint of warm cinnamon for a comforting flavor profile. Made with a blend of granulated and brown sugar, creamy yogurt, and a touch of vanilla, the loaf achieves a perfectly moist crumb without being overly sweet. Ideal for brunch, afternoon snacks, or as a complement to soups and salads, this loaf is baked to golden perfection in under an hour. Serve it plain, or elevate it with a smear of cream cheese or butter for a wholesome treat that's as versatile as it is delicious. Perfect for celery enthusiasts and those looking to shake up their baking repertoire, this recipe promises to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Celery
- 1 cup Walnuts
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 0.5 cup Unsalted butter, melted
- 0.5 cup Plain yogurt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Finely chop the celery. Toast the walnuts lightly in a dry pan until fragrant, about 3-5 minutes, and chop them coarsely.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth and slightly creamy.
Add the eggs one at a time to the sugar-butter mixture, whisking well after each addition. Stir in the plain yogurt and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Fold in the chopped celery and walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve plain, or spread with butter or cream cheese for a delightful treat.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 27.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
