Best 5 Maple Walnut Quick Bread Recipes

MAPLE AND WALNUT QUICK BREAD

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.

MAPLE WALNUT BREAD

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; sprinkle with flour.
• In large bowl, stir together Bisquick mix, sugar, oats and walnuts. Stir in remaining ingredients until blended. Pour batter into pan.
• Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean and bread is firm to the touch. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

MAPLE NUT BREAD RECIPE

Steps:

• Soak the walnuts in the maple syrup for 2 hours.
• Preheat oven to 350F. Grease a 9x5x3 loaf pan.
• Mix the baking mix, sugar, egg and milk in a large bowl. Beat well for 30 seconds.
• Stir in walnut mixture.
• Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool before slicing.

MAPLE WHITE BREAD

Steps:

• Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
• Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
• Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
• Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
• Cover and set in a warm place to rise until doubled, about 45 minutes.
• Heat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.

MAPLE PECAN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.