This Maple Walnut Bread is a delightful blend of sweet maple flavor and crunchy walnuts, perfect for cozy mornings or an afternoon treat.
Packed with protein from eggs and healthy fats from walnuts, it’s both satisfying and nourishing.
Easy to prepare and naturally rich in flavor, this bread makes a wholesome choice for everyday breakfasts, snacks, or meal prep.
Maple Walnut Bread
Equipment
- 1 × Sifter
- 1 × 9×5-inch loaf pan
- 2 × Mixing bowls
- 1 × Pastry cutter or fork
- 1 × Wire rack
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup unsalted butter cut into slices
- ¼ cup granulated sugar
- 2 tablespoons additional sugar
- ½ cup chopped walnuts
- 3 large eggs at room temperature
- 1 tablespoon whole milk
- 5 tablespoons pure maple syrup
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare your ingredients. Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on the sides to make removing the bread effortless after baking. Lightly grease the pan or parchment to prevent sticking if desired.
- Sift Dry Ingredients: In a medium-sized mixing bowl, sift together 1½ cups of all-purpose flour and 1 teaspoon of baking powder. Sifting helps to aerate the flour, remove lumps, and ensures the bread will have a light, tender texture. Once sifted, give the mixture a gentle stir to evenly combine the two ingredients.
- Cut Butter into Flour Mixture: Add ¾ cup of cold, sliced butter to the dry ingredients. Using a pastry cutter, two knives, or a fork, carefully cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. This step creates pockets of butter that melt during baking, giving the bread its moist, tender crumb. Be careful not to overmix—small lumps are okay.
- Incorporate Sugar and Walnuts: Add ¼ cup granulated sugar plus 2 tablespoons extra sugar to the flour-butter mixture. Stir gently to distribute the sugar evenly. Next, fold in ½ cup of chopped walnuts. Toasting the walnuts lightly beforehand can enhance their nutty aroma, but they can also be added raw for a softer crunch. Make sure the walnuts are evenly mixed so every slice gets a satisfying nutty bite.
- Prepare Wet Ingredients: In a separate bowl, whisk together 3 large eggs at room temperature with 1 tablespoon of whole milk until smooth and slightly frothy. This ensures the eggs are fully incorporated and will help the bread rise evenly. Then, add 5 tablespoons of pure maple syrup and mix gently until fully combined. The maple syrup adds natural sweetness and a rich, aromatic flavor.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the dry flour and butter mixture. Using a spatula or wooden spoon, gently fold the ingredients together. The batter will be slightly lumpy—this is normal and helps maintain a tender crumb. Take care not to overmix, as excessive stirring can lead to a dense loaf.
- Transfer Batter to Pan: Spoon the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to settle the batter and remove any large air pockets. Smooth the top lightly to create an even surface for uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45–60 minutes. Begin checking at around 45 minutes by inserting a toothpick or skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. The top should be golden brown and slightly firm to the touch. Avoid opening the oven frequently to maintain consistent temperature and prevent the bread from collapsing.
- Cool in Pan and Transfer: Once baked, allow the bread to rest in the pan for 5–10 minutes. This brief cooling period helps the loaf set and makes it easier to remove. Using the parchment overhang, carefully lift the bread out of the pan and transfer it to a wire rack. Allow it to cool completely before slicing to ensure clean, even slices and to let the flavors fully develop.
- Serve and Enjoy: Slice the bread into 12 generous pieces. Serve warm with a pat of butter, a smear of cream cheese, or a drizzle of extra maple syrup for a sweet, satisfying treat. This loaf is also excellent as a make-ahead breakfast, snack, or for sharing at brunch gatherings.
Notes
- Use cold butter for a tender crumb: cutting cold butter into the flour creates small pockets of fat that melt during baking, resulting in moist, fluffy bread.
- Lightly toast walnuts before adding: this enhances their natural nutty aroma and adds a satisfying crunch to every slice.
- Avoid overmixing the batter: folding ingredients gently keeps the loaf soft and prevents it from becoming dense.
- Check for doneness with a toothpick: insert it in the center; a few moist crumbs are fine, but it shouldn’t be wet.
- Serve fresh or lightly warmed: this bread is delicious on its own or with spreads like butter, cream cheese, or a drizzle of maple syrup.
Chef’s Secrets for Perfect Loaf
One of the keys to a perfect Maple Walnut Bread is temperature control.
Make sure your eggs are at room temperature; they combine more easily with the butter-flour mixture and help the loaf rise evenly.
Using cold butter is equally important—it creates the delicate texture that makes the bread light yet moist.
Another tip is to fold rather than stir the wet and dry ingredients.
Gentle folding ensures a tender crumb and prevents the loaf from becoming heavy.
Finally, to enhance flavor, toast the walnuts briefly before mixing.
The warmth brings out their natural oils and deepens the nutty aroma, making each bite more satisfying.
Serving Suggestions to Impress Guests
This sweet, nutty loaf pairs beautifully with a variety of accompaniments.
Serve slices warm with a pat of butter or a smear of cream cheese for a simple, indulgent breakfast.
For a more decadent treat, drizzle extra maple syrup or honey over the top.
You can also enjoy it as a snack with a cup of coffee or tea.
For entertaining, slice the bread thinly and serve as part of a brunch platter with fresh fruit, yogurt, and nuts.
Its rich flavor and tender texture make it versatile enough for casual or special occasions.
Storage Tips for Freshness
To maintain the bread’s softness, store it in an airtight container at room temperature for up to four days.
For longer storage, wrap the cooled loaf tightly in plastic wrap or place it in a freezer-safe bag and freeze for up to three months.
When ready to eat, thaw overnight in the refrigerator or at room temperature and warm slightly in the oven to refresh its texture.
Avoid storing in the refrigerator for extended periods, as this can dry out the bread.
Toasting slices after freezing can also enhance the flavor and restore a light, crisp exterior.
Frequently Asked Questions
1. Can I make this bread nut-free?
Absolutely! Simply omit the walnuts and follow the recipe as directed. The bread will still be moist and flavorful, with a slightly different texture.
You can also substitute sunflower seeds or pumpkin seeds for a similar crunch if desired.
2. How do I prevent the bread from collapsing?
Avoid opening the oven door during baking and mix the batter gently. Overmixing can cause a dense loaf, and sudden changes in oven temperature can make it sink in the middle.
Baking slowly at 350°F ensures even rising.
3. Can I use a different type of sweetener?
Yes, you can substitute maple syrup with honey, agave, or a light corn syrup, though the flavor will slightly change. For a richer maple taste, stick with pure maple syrup.
4. How should I slice the loaf for best results?
Use a sharp serrated knife and slice when the bread is fully cooled. This prevents crumbling and allows even slices. For thicker slices, cut slowly to maintain the loaf’s shape.
5. Is this bread suitable for meal prep or freezing?
Yes! This loaf is excellent for make-ahead breakfasts or snacks. Wrap tightly and freeze for up to three months.
Thaw overnight or warm slices in the oven for a fresh-baked taste, perfect for busy mornings or grab-and-go treats.
