This walnut quick bread is easy to make with ingredients you most likely have in your pantry. Toasting the walnuts first is optional; I toast my walnuts for an extra depth of flavor, but the bread tastes delicious even if you skip it.
Ingredients
- walnuts: 1 cup (chopped)
- all-purpose flour: 1 cup
- white sugar: 0.5 cup
- lightly packed brown sugar: 0.25 cup
- 1/2 teaspoons baking powder: 1 piece
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- egg, at room temperature: 1 piece
- whole milk: 0.5 cup (plus more as needed)
- oil: 2 Tbsp
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Spray an 8 ½ x 4 ½-1inch loaf pan with non-stick cooking spray; set aside. Spread walnuts onto a baking sheet.
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Toast walnuts in the preheated oven until nuts start to turn golden brown and become fragrant, about 10 minutes. Set aside to cool.
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Whisk flour, sugar, brown sugar, baking powder, cinnamon, and salt together in a bowl. Stir in cooled toasted walnuts; set aside.
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Crack and stir egg in a measuring cup. Add milk to the 3/4 cup measuring line. Add oil and vanilla; stir until well combined. Pour into flour mixture; stir just until all ingredients are moistened. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool on a wire rack for 15 minutes before removing from pan to cool completely.
