Walnut Buttermilk Quick Bread Recipes

Steps:

• Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
• Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
• Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.

Steps:

• Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
• Preheat oven to 350°F
• Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
• In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda and powder, salt and vanilla; stir just until evenly moistened.
• Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
• Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes.
• Slice and serve.

Steps:

• 1. Preheat oven to 350°F Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
• 2. Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
• 3. In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda, baking powder, salt and vanilla; stir just until evenly moistened.
• 4. Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
• 5. Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes before slicing.

Steps:

• Combine the dry ingredients in large a bowl and make a well in the center.
• Whisk the wet ingredients in a small bowl together, then pour into the well in the dry ingredients and blend together just until moist.
• Grease a 9 x 5 loaf pan with cooking spray and pour the batter into it. Bake at 350F for 45 minutes or until the center comes out clean and let cool for at least 10 minutes prior to serving. (Or, just use your bread machine's Quick Bread cycle.).

Steps:

• In a bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Steps:

• Heat oven to 350*F. Spray loaf pan with non-stick cooking spray.
• Whisk together flour, sugar, baking powder, baking soda and salt in medium mixing bowl. In another bowl combine oil of choice, if using butter first melt it, buttermilk and eggs. Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. Gently stir and fold ingredients until all the flour has been incorporated and shaggy, wet batter is formed. Be careful not to over mix.
• Scrape batter into prepared pan spreading evenly into corners. Bake for 45-50 minutes. When finished the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool for 15 minutes before slicing.
• Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can be wrapped in plastic and then aluminum foil and frozen for up to three months.
• Variations: Blueberry Loaf - 1 cup fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon.
• Spicy Jalapeño Loaf - reduce sugar to 2 Tbsp, 1/3 cup diced jalapeño peppers, 1 cup shredded sharp cheddar, 2 tsp chili powder.
• Irish Soda Bread Loaf - reduce sugar to 1/4 cup, 1 Tbsp caraway seeds, 3/4 cup raisins or currents.
• Cherry Almond Loaf - 1 cup dried cherries, 1/2 cup toasted sliced chopped almonds, 1 tsp almond extract.
• Apple Cinnamon Loaf - 1 cup finely diced apples, 2 tsp cinnamon, 1/2 cup toasted chopped walnuts.
• Pesto Parmesan Loaf - reduce sugar to 1 Tbsp, 1/4 cup prepared pesto, 1/2 cup shredded Parmesan cheese.

Steps:

• In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350°.
• 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.

Steps:

• Dissolve yeast in warm water.
• Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well.
• Add remaining flour and mix well. Dough should be soft and slightly sticky.
• Turn dough out onto well floured surface and knead 5 minute.
• Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll.
• Press down ends of roll to seal, and tuck ends under roll.
• Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled.
• Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.

Steps:

• Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
• Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
• Crack the egg into a measuring cup and stir to break yolk.
• Add milk up to the 3/4 cup mark; then add vanilla and oil.
• Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
• Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
• Transfer batter to prepared pan(s).
• Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
• Bake for 38 minutes or until tested done.
• Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
• Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream together the sugar and the butter; add eggs one at a time, beating after each addition.
• Beat in mashed bananas and vanilla and continue beating until mixture is smooth.
• In a large measuring cup stir baking soda into the buttermilk and add it to the banana mixture along with the flour and chopped nuts.
• Stir the batter until it is just combined.
• Pour batter into a greased and floured 9x5 inch loaf pan and bake for one hour or until tooth pick inserted in the center comes out clean.
• Transfer the bread to a rack and let it cool in the pan for 10 minutes.
• Turn it out onto a rack and let it cool completely.