I was up early Sunday morning before church with little to no appetite for anything in the house when I remembered this quick bread recipe in the Cooking Light issue so I whipped it up for later. I'm a sucker for quick breads but they often have quite a bit of oil and sugar in them. Without any walnut oil, I substituted applesauce, though I would definitely recommend the walnut oil.
The flavor in this loaf is very subtle, and I would say that the maple flavor develops better the next day. The crunchiness of the walnuts on top add a great textural balance to the chewy loaf. This was featured in a spread about healthy fats and noted that walnuts are a great source of poly-unsaturated fats. Plus they taste delicious!
Maple and Walnut Quick Bread
source: May 2009 issue
1 1/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermik
1/3 cup maple syrup
1/4 cup walnut oil
1 large egg
1/2 tsp vanilla extract
1/3 cup finely chopped walnuts, toasted
- Preheat oven to 350-degrees and grease an 8x4 inch loaf pan.
- Combine flours, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine buttermilk, syrup, oil, and egg in a separate bowl.
- Making a well in the center of the dry mixture, pour the wet mixture into the center of the dry mixture, stirring just until moist. Stir in vanilla.
- Spoon batter into the loaf pan and sprinkle with walnuts.
- Bake at 350-degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Calories 178; Fat 6.5 g (sat 0.8g, mono 1.4g, poly 3.9g); Protein 3.6 g; Carb 27.5 g; Fiber 1.3 g; Chol 16 mg; Iron 1.1 mg; Sodium 224 mg; Calc 73 mg