This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
Ingredients
- 1 cup whole wheat flour
- ¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 eggs
- ½ cup buttermilk or plain yogurt
- 3 tablespoons olive oil
- 3 tablespoons walnut oil
- 1 cup (3 ounces) chopped walnuts
- Nutritional Information
Nutritional analysis per serving (10 servings)
236 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 74 milligrams cholesterol; 326 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
One loaf
Preparation
- 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.
- Advance preparation: This bread will keep for a couple of days wrapped airtight. It freezes well. Martha Rose Shulman can be reached at martha-rose-shulman.com.
1 hour 15 minutes
Dining and Cooking