Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

An easy quick bread to serve with tea on a crisp Fall day! Also good with pecans instead of walnuts.

Ingredients Nutrition


  1. Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
  2. Preheat oven to 350°F
  3. Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
  4. In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda and powder, salt and vanilla; stir just until evenly moistened.
  5. Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
  6. Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes.
  7. Slice and serve.


Most Helpful

This is definitely a keeper! I used dark brown sugar in place of light brown sugar and it was fantastic!

Chatterkeys December 26, 2008

5 Stars because of simplicity, beautiful simplicity. Simple to make, simple, clean flavors, a nice texture. If you are a walnut lover, or a baking purist who doesn't like muddling up a good thing when it is perfect already, this is your recipe! I made this as one dozen small muffins, and baked for 25 minutes. I also toasted the walnuts before adding them to the recipe. Thanks for a simple, stunningly good tea-time recipe, Mikekey!

Susiecat too May 22, 2008

Wow! Easy to make & delicious! This went together quickly, rose beautifully, and is wonderful to eat. A great recipe to highlight my favorite nut! And yes, I will make this bread again, soon and often! My only problem was that I got a bit greedy with the walnut halves on top. Silly me! If you pile on too many, it all kind of slides to the middle and sinks, but that is only cosmetic & easily remedied. Thanks Mikekey, I love this recipe!

LoriLou November 24, 2007

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