Honey Walnut Bread
Indulge in the warm, nutty aroma of homemade Honey Walnut Bread, a delightful blend of rich honey sweetness and crunchy walnut goodness baked into a golden loaf. Perfectly spiced with a hint of cinnamon and balanced by the creaminess of buttermilk, this quick bread boasts a tender, moist crumb that’s both comforting and satisfying. Ready in just over an hour, it’s an easy baking project for breakfast, brunch, or an afternoon snack. Whether enjoyed fresh out of the oven or toasted with a smear of butter, this recipe is a wholesome treat that’s as versatile as it is delicious. With its simple ingredients and no-knead preparation, Honey Walnut Bread is a must-try for both novice and seasoned bakers. Plus, it stores beautifully, making it ideal for meal prep or gifting to friends and family.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter
- 0.75 cup honey
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, cream the unsalted butter and honey together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to avoid a dense loaf.
Fold in the chopped walnuts gently using a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top 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 bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 459.4 g | 167% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 164.1 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 511 mg | 39% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1467 mg | 31% | |
*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.
