Best 6 Walnut Cheddar Loaf Recipes
Indulge in the delightful flavors and textures of our Walnut Cheddar Loaf, a savory masterpiece perfect for any occasion. This delectable loaf is a symphony of flavors, with a crispy golden crust, a tender and moist interior, and a delightful combination of sharp cheddar cheese and crunchy walnuts in every bite. Whether you're looking for a hearty breakfast, a satisfying lunch, or an elegant addition to your dinner table, this Walnut Cheddar Loaf is sure to impress. Along with the classic Walnut Cheddar Loaf recipe, we've also included a variety of tempting variations to suit every taste, including a tangy Sun-Dried Tomato and Feta version, a smoky Bacon and Cheddar variation, and a vegetarian delight with Spinach and Artichoke. Each recipe provides step-by-step instructions and helpful tips to ensure your homemade loaf turns out perfectly every time. So, get ready to embark on a culinary journey and discover the irresistible charm of our Walnut Cheddar Loaf, along with its delicious variations!
Check out the recipes below so you can choose the best recipe for yourself!
CHEDDAR LOAVES
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad -Agnes Ward Stratford, Ontario
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 199 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 282mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
EASY CHEDDAR WALNUT BREAD
From The Irish Pub cookbook, this delicious variation on traditional brown soda bread is from Durty Nelly's pub-restaurant in the village of Bunratty, County Clare. It's easy to make and slices nicely, but note it's not like American bread you're used to but an Irish style bread with a slight "bitter" taste.
Provided by FLKeysJen
Categories Quick Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Lightly butter a 9" x 5" x 3" pan.
- In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar; pulse 2-3 times to blend. Add the butter and process for 10-15 seconds, or until the mixture resembles coarse crumbs. Set aside one tablespoon of the cheese and one tablespoon of the walnuts for the topping and add the rest to the food processor, pulsing 8-10 times to blend.
- Add the eggs and buttermilk and process for 10-20 seconds, or until a soft dough forms. Spoon into the prepared pan, smooth the top with a rubber spatula that has been dipped in buttermilk, and sprinkle the remaining cheese and walnuts over the top.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack before slicing.
Nutrition Facts : Calories 271.8, Fat 17, SaturatedFat 8.2, Cholesterol 71.4, Sodium 506.7, Carbohydrate 21.4, Fiber 1.6, Sugar 2.4, Protein 9.3
WALNUT LOAF
Provided by Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
WALNUT CHEDDAR LOAF
This is an old standby vegetarian recipe from the 70s. It is from "Diet For A Small Planet" by Frances Moore Lappe. It's a nice alternative if you want a meat-free entree, or you can use it as a side dish as well. Very good on a cold fall evening. I use my cuisinart to grind the walnuts.
Provided by xtine
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Saute onions in olive oil until translucent.
- Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
- Bake for 30 minutes.
WALNUT BREAD
The walnut flavor really comes through in this nicely textured loaf from Ginny Rice of Oshkosh, Wisconsin. "It's delicious, moist and excellent for toasting," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
Tips:
- To achieve the perfect balance of flavors, use high-quality ingredients, especially the cheddar cheese. A sharp or extra sharp cheddar will provide the loaf with a bold and nutty flavor.
- For a more uniform loaf, grate the cheddar cheese instead of using pre-shredded cheese. This will help distribute the cheese evenly throughout the batter.
- Don't overmix the batter. Overmixing can result in a tough, dense loaf. Mix just until the ingredients are well combined.
- To prevent the loaf from sticking to the pan, grease and flour the pan thoroughly. You can also use a non-stick baking spray.
- Bake the loaf until a toothpick inserted into the center comes out clean. Overbaking can dry out the loaf.
- Allow the loaf to cool completely before slicing and serving. This will help the flavors meld together and the loaf will be easier to slice.
Conclusion:
The walnut cheddar loaf is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, toast, or simply served with butter and jam. With its savory cheddar flavor and crunchy walnuts, this loaf is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe, give this one a try. You won't be disappointed!
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