Walnut Buttermilk Bread
Walnut Buttermilk Bread is a delightful quick bread recipe that combines the nutty crunch of chopped walnuts with the tangy richness of buttermilk for a perfectly moist and tender loaf. With a hint of vanilla and a golden crust, this easy-to-make bread is ideal for breakfast, snack time, or paired with your favorite beverages. Ready in just over an hour, this recipe features pantry staples like all-purpose flour, butter, and sugar, along with simple mixing techniques that ensure consistent results every time. Plus, no yeast is required! Whether served warm or at room temperature, each bite of this homemade bread offers a comforting, full-bodied flavor that’s perfect for sharing or storing as a treat for later.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and cooled
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust it with flour. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, melted butter, eggs, and vanilla extract. Beat lightly until well blended.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
Gently stir the wet and dry ingredients together until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Fold in the chopped walnuts evenly throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread 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 slices warm or at room temperature. Store leftover bread in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 166.9 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1234 mg | 26% | |
*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.
