Just imagine the warm, nutty aroma of freshly baked walnut bread filling your kitchen—it’s pure comfort in every slice! Whether you’re hosting a cozy brunch, packing lunches, or simply craving wholesome homemade goodness, these 18 recipes offer something for every baker and occasion. Ready to find your new favorite? Let’s dive into these delicious, easy-to-make walnut breads that are sure to become staples in your home.
Cinnamon Swirl Walnut Bread
Vivid swirls of cinnamon and crunchy walnuts make this bread the ultimate cozy treat. You’ll love how the sweet aroma fills your kitchen while it bakes. It’s perfect for weekend baking or whenever you need a comforting homemade delight.
Ingredients
– 3 cups all-purpose flour (spoon and level for accuracy)
– 1 cup warm milk (about 110°F, or microwave for 30 seconds)
– 1/4 cup granulated sugar (adjust sweetness to preference)
– 2 1/4 tsp active dry yeast (or one standard packet)
– 1/4 cup unsalted butter, melted (or use vegetable oil)
– 1 large egg, room temperature (for better dough rise)
– 1 tsp salt (enhances flavor balance)
– 1/2 cup chopped walnuts (toast for extra crunch)
– 1/3 cup brown sugar, packed (light or dark both work)
– 2 tsp ground cinnamon (freshly ground if possible)
– 2 tbsp softened butter (for filling, salted or unsalted)
Instructions
1. Combine warm milk, yeast, and 1 tbsp sugar in a large bowl; let sit for 5 minutes until foamy.
2. Stir in melted butter, egg, and remaining sugar until fully incorporated.
3. Gradually mix in flour and salt until a shaggy dough forms.
4. Knead on a floured surface for 8 minutes until smooth and elastic (dough should spring back when poked).
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
6. While dough rises, mix brown sugar, cinnamon, and walnuts in a small bowl.
7. Punch down risen dough and roll into a 9×12-inch rectangle on a floured surface.
8. Spread softened butter evenly over the dough, leaving a 1-inch border.
9. Sprinkle cinnamon-walnut mixture over the buttered area, pressing gently to adhere.
10. Tightly roll dough from the short end, pinching the seam to seal.
11. Place loaf seam-side down in a greased 9×5-inch loaf pan, cover, and let rise for 45 minutes until puffy.
12. Preheat oven to 350°F during the last 15 minutes of rising.
13. Bake for 35–40 minutes until golden brown and internal temperature reaches 190°F.
14. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Perfectly tender with a ribbon of spiced sweetness, this bread stays moist for days. Pull apart warm slices to reveal those beautiful swirls, or toast thick slices and slather with cream cheese for breakfast. It makes your house smell like a bakery in the best way possible.
Vegan Walnut Bread with Flaxseed
Perfect for those cozy mornings when you want something hearty but healthy. This vegan walnut bread with flaxseed comes together easily and fills your kitchen with the most amazing nutty aroma. You’ll love how simple ingredients create such a satisfying loaf.
Ingredients
- 2 cups all-purpose flour (or whole wheat for extra fiber)
- 1 cup chopped walnuts (toast them first for deeper flavor)
- 1/4 cup ground flaxseed (helps bind the dough)
- 1 cup warm water (about 110°F – not too hot)
- 2 tbsp maple syrup (adds subtle sweetness)
- 2 tbsp olive oil (or any neutral oil)
- 1 packet active dry yeast (check expiration date)
- 1 tsp salt (enhances all the flavors)
Instructions
- Combine warm water, maple syrup, and yeast in a large bowl, then let it sit for 5 minutes until foamy.
- Mix in olive oil, salt, and ground flaxseed until fully incorporated.
- Gradually add flour while stirring with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
- Press dough into a rectangle, sprinkle with chopped walnuts, then fold and knead to distribute evenly.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down dough to release air bubbles, then shape into a loaf and place in a greased 9×5 inch loaf pan.
- Cover again and let rise for 30 minutes until the dough rises just above the pan edges.
- Preheat oven to 375°F during the last 10 minutes of rising time.
- Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Transfer bread to a wire rack and let cool completely before slicing – this prevents gummy texture.
You’ll notice the crust develops a lovely crispness while the interior stays wonderfully moist from the flaxseed. The toasted walnuts add delightful crunch and earthy flavor throughout each slice. Try it lightly toasted with avocado or almond butter for the perfect breakfast treat.
Pumpkin Walnut Bread with Cream Cheese Frosting
Savor the cozy aroma of pumpkin spice filling your kitchen with this simple, satisfying bread. You’ll love how the crunchy walnuts and creamy frosting come together in every bite. It’s the perfect treat for crisp fall mornings or holiday gatherings with friends.
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled for accuracy)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or any neutral oil like canola)
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup chopped walnuts (toast for extra flavor)
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg in a medium bowl.
- In a large bowl, combine 1 cup pumpkin puree, ½ cup oil, 2 eggs, 1 cup granulated sugar, and ½ cup brown sugar until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
- Fold in ¾ cup chopped walnuts, reserving a few for topping if desired.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, beat 4 oz softened cream cheese and ¼ cup softened butter until creamy.
- Add 1 cup powdered sugar and 1 tsp vanilla extract, beating until the frosting is smooth and spreadable.
- Frost the cooled bread and sprinkle with remaining walnuts if using.
Moist and warmly spiced, this bread stays tender for days thanks to the pumpkin. The cream cheese frosting adds a tangy contrast that balances the sweetness beautifully. Try slicing it thick for breakfast or serving it with a hot coffee for an extra cozy treat.
Gluten-Free Walnut Bread
Unexpectedly easy and delicious, this gluten-free walnut bread might just become your new favorite. You’ll love how the nutty flavor pairs with your morning coffee or makes the perfect sandwich base. Seriously, it’s so good you won’t believe it’s gluten-free.
Ingredients
– 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
– 1 cup chopped walnuts (toast them first for deeper flavor)
– 3 large eggs, at room temperature (helps with better rising)
– 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1/4 cup honey (maple syrup works too)
– 2 tsp baking powder (make sure it’s fresh)
– 1 tsp baking soda
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Whisk together the gluten-free flour, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, beat the eggs until they’re light and frothy, about 1 minute.
4. Tip: Room temperature eggs incorporate better and help the bread rise evenly.
5. Add the buttermilk, olive oil, and honey to the beaten eggs, whisking until fully combined.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Tip: Don’t overmix gluten-free batter – a few lumps are perfectly fine.
8. Fold in the chopped walnuts gently with a spatula.
9. Pour the batter into your prepared loaf pan and smooth the top with the spatula.
10. Bake at 350°F for 45-50 minutes until the top is golden brown.
11. Tip: Check doneness by inserting a toothpick – it should come out clean with no wet batter.
12. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
13. Wait until completely cool before slicing to prevent crumbling.
A moist, nutty loaf that’s perfect for your breakfast table. The walnuts add wonderful crunch while the honey gives just enough sweetness. Try toasting slices and topping with avocado or your favorite nut butter for an extra special treat.
Chocolate Chip Walnut Bread
Craving something sweet and satisfying? This chocolate chip walnut bread is your new go-to treat. You’ll love how the melty chocolate pairs with the crunchy walnuts in every slice.
Ingredients
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 1 cup granulated sugar (or substitute with brown sugar for deeper flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp vinegar as substitute)
- 1/2 cup vegetable oil (or any neutral oil like canola)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
- Whisk together 2 cups flour, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt in a large bowl until well combined.
- In a separate bowl, whisk 1 cup buttermilk, 1/2 cup oil, 1 egg, and 1 tsp vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or the bread will be tough.
- Fold in 1 cup chocolate chips and 1/2 cup walnuts until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
You’ll adore the tender, moist crumb studded with melty chocolate pockets and toasty walnuts. Try it warm with a pat of butter for breakfast, or slice it thick for an afternoon snack with coffee.
Apple Walnut Bread with Cinnamon Streusel
Warm, cozy, and perfect for fall mornings, this apple walnut bread with cinnamon streusel is the ultimate comfort food. You’ll love how the sweet apples and crunchy walnuts come together with that irresistible streusel topping. It’s easier to make than you might think, and your kitchen will smell absolutely amazing while it bakes.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup unsalted butter, softened (or use salted butter and reduce salt)
– 3/4 cup granulated sugar
– 2 large eggs, room temperature
– 1/4 cup milk, room temperature
– 1 tsp vanilla extract
– 1 1/2 cups chopped apples, peeled (about 2 medium apples)
– 1/2 cup chopped walnuts
– 1/4 cup all-purpose flour (for streusel)
– 1/4 cup brown sugar, packed (for streusel)
– 1 tsp ground cinnamon (for streusel)
– 3 tbsp cold butter, cubed (for streusel)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together 2 cups flour, baking soda, salt, and 1 tsp cinnamon in a medium bowl.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time until fully incorporated.
5. Stir in milk and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Gently fold in chopped apples and walnuts until evenly distributed.
8. Pour the batter into your prepared loaf pan and spread it evenly.
9. In a small bowl, combine 1/4 cup flour, brown sugar, and 1 tsp cinnamon for the streusel.
10. Cut in the cold cubed butter using a fork or your fingers until the mixture resembles coarse crumbs.
11. Sprinkle the streusel topping evenly over the batter in the pan.
12. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
14. Allow the bread to cool completely before slicing, about 1 hour.
Heavenly when warm, this bread has a moist, tender crumb with pockets of soft apple and crunchy walnuts throughout. The cinnamon streusel adds a delightful sweet crunch that contrasts beautifully with the soft bread. Try toasting slices and serving with a pat of butter melting into all those nooks and crannies for an extra special treat.
Savory Walnut Bread with Herbs
A warm, savory loaf that fills your kitchen with the most incredible aroma—this walnut bread with herbs is the cozy homemade treat you didn’t know you needed. It’s perfect for slicing thick and slathering with butter, or toasting up for a next-level sandwich.
Ingredients
- 2 cups all-purpose flour (or bread flour for extra chew)
- 1 cup chopped walnuts (toast them first for deeper flavor)
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 cup warm water (about 110°F—warm to the touch)
- 2 tbsp olive oil (or any neutral oil)
- 1 packet active dry yeast (about 2¼ tsp)
- 1 tsp salt
- 1 tsp honey (or sugar, to feed the yeast)
Instructions
- In a small bowl, combine warm water (110°F), honey, and yeast—let sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together flour, salt, rosemary, and thyme.
- Pour the yeast mixture and olive oil into the dry ingredients.
- Stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Press chopped walnuts evenly into the dough during the last 2 minutes of kneading.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough to release air bubbles.
- Shape into a round loaf and place on a parchment-lined baking sheet.
- Cover and let rise again for 30 minutes.
- Preheat oven to 375°F while the loaf rises.
- Bake for 25–30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool on a wire rack for at least 20 minutes before slicing.
Slightly crunchy from the walnuts and fragrant with rosemary and thyme, this bread has a tender crumb that’s sturdy enough for hearty sandwiches. Serve it warm with olive oil for dipping, or toast slices and top with avocado and flaky salt for a simple, satisfying snack.
Date and Walnut Bread
Venturing into homemade bread baking doesn’t have to be intimidating, especially when you’re making this comforting date and walnut loaf. You’ll love how the natural sweetness of dates pairs perfectly with toasty walnuts, creating a bread that’s equally perfect for breakfast toast or an afternoon snack with your favorite spread.
Ingredients
– 2 cups all-purpose flour (or substitute 1 cup with whole wheat flour for nuttier flavor)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup pitted dates, chopped (pack them firmly in the measuring cup)
– 1 cup boiling water
– 3/4 cup brown sugar, packed
– 1 large egg
– 1/4 cup vegetable oil (or melted coconut oil)
– 1 cup walnuts, chopped (toast them first for deeper flavor)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Combine the chopped dates and boiling water in a medium bowl, then let them soak for 10 minutes until softened.
3. Whisk together the flour, baking soda, and salt in a large mixing bowl.
4. Mash the softened dates and their soaking liquid with a fork until you have a chunky paste.
5. Stir the brown sugar into the date mixture until well combined.
6. Beat the egg lightly in a small bowl, then mix it into the date mixture.
7. Pour the vegetable oil into the wet ingredients and stir until incorporated.
8. Tip: Fold the wet ingredients into the dry ingredients using a spatula—don’t overmix or your bread will be tough.
9. Gently fold in the chopped walnuts until just distributed through the batter.
10. Pour the batter into your prepared loaf pan and smooth the top with your spatula.
11. Tip: Tap the pan firmly on the counter a few times to remove any air bubbles.
12. Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
13. Tip: If the top browns too quickly, loosely tent it with aluminum foil during the last 15 minutes of baking.
14. Cool the bread in the pan for 15 minutes before transferring to a wire rack to cool completely.
Just out of the oven, this bread has a wonderfully moist, dense crumb with little pockets of sweet, chewy dates and crunchy walnuts throughout. Try it lightly toasted with cream cheese for breakfast, or serve thick slices alongside a sharp cheddar cheese for a satisfying snack that balances sweet and savory perfectly.
Spiced Walnut Bread with Cardamom
Mmm, there’s something magical about the aroma of warm spices filling your kitchen on a cozy morning. You’ll love how this spiced walnut bread fills your home with the comforting scent of cardamom while baking. It’s the perfect treat to enjoy with your morning coffee or as an afternoon snack.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (you can reduce to ¾ cup if you prefer less sweet)
– 1 cup chopped walnuts (toast them first for extra flavor)
– ½ cup vegetable oil (or any neutral oil like canola)
– 2 large eggs (at room temperature for better mixing)
– 1 cup whole milk (2% works fine too)
– 2 tsp baking powder (make sure it’s fresh)
– 1 tsp ground cardamom (freshly ground has the best flavor)
– ½ tsp salt (enhances all the flavors)
– ½ tsp vanilla extract (pure vanilla gives the best results)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt until well combined.
3. In a separate medium bowl, beat the eggs with a fork until they’re smooth and uniform.
4. Add the vegetable oil, milk, and vanilla extract to the beaten eggs, then whisk until everything is fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined – don’t overmix.
6. Fold in the chopped walnuts gently, being careful not to overwork the batter.
7. Tip: A few streaks of flour are okay – overmixing makes bread tough.
8. Pour the batter into your prepared loaf pan and spread it evenly with your spatula.
9. Bake at 350°F for 50-60 minutes until a toothpick inserted in the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Remove the bread from the oven and let it cool in the pan for 15 minutes.
12. Tip: Run a knife around the edges before turning it out to prevent sticking.
13. Transfer the bread to a wire rack to cool completely before slicing.
Using a serrated knife gives you cleaner slices through those crunchy walnuts. The bread has this wonderful moist crumb with pockets of toasty nuts and that distinctive cardamom warmth that just makes everything feel special. Try toasting a slice and spreading it with honey butter for the ultimate cozy breakfast treat.
Lemon Poppy Seed Walnut Bread
Baking this lemon poppy seed walnut bread feels like a warm hug on a lazy weekend morning. You get that bright citrus zing paired with the earthy crunch of walnuts—it’s the kind of treat that makes your kitchen smell incredible. Perfect with a cup of coffee or as a sweet afternoon snack.
Ingredients
- 2 cups all-purpose flour (spoon and level for accuracy)
- 1 cup granulated sugar (or reduce slightly if you prefer less sweetness)
- 2 tbsp poppy seeds
- 1/2 cup chopped walnuts (toast them first for deeper flavor)
- 1/2 cup unsalted butter, melted (or use vegetable oil as a substitute)
- 2 large eggs, room temperature
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine the melted butter, eggs, milk, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain—overmixing can make the bread tough.
- Fold in the chopped walnuts gently with a spatula.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack.
Not overly sweet, this bread has a tender crumb with pops of nutty crunch and a tangy lemon finish. Slice it thick for toasting, or serve it warm with a drizzle of honey for breakfast. It also freezes beautifully—just wrap slices tightly for a future treat.
Walnut Bread with Balsamic Fig Jam
Warm, nutty walnut bread paired with sweet-tangy balsamic fig jam is the cozy homemade treat you didn’t know you needed. It’s perfect for breakfast, a snack, or even as an impressive appetizer when you have guests over. You’ll love how simple it is to make from scratch.
Ingredients
- 2 cups all-purpose flour (or bread flour for extra chew)
- 1 cup chopped walnuts (toast them first for deeper flavor)
- 1 cup warm water (about 110°F—warm to the touch)
- 2 tbsp olive oil (or any neutral oil)
- 2 tbsp honey (or maple syrup for a vegan option)
- 1 tsp active dry yeast
- 1 tsp salt
- 1 cup dried figs, stems removed
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 tbsp lemon juice (brightens the jam)
Instructions
- Combine the warm water, honey, and yeast in a large bowl and let sit for 5 minutes until foamy.
- Stir in the olive oil, flour, and salt until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Mix in the chopped walnuts until evenly distributed throughout the dough.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
- While the dough rises, combine the dried figs, balsamic vinegar, and 1/4 cup water in a small saucepan.
- Simmer the fig mixture over medium heat for 15 minutes, stirring occasionally, until the figs are soft and the liquid has thickened slightly.
- Remove the fig mixture from the heat and stir in the lemon juice.
- Transfer the fig mixture to a blender or food processor and blend until smooth to make the jam.
- Punch down the risen dough and shape it into a round loaf.
- Place the loaf on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Preheat your oven to 375°F while the loaf rises.
- Bake the bread for 25–30 minutes until golden brown and it sounds hollow when tapped on the bottom.
- Let the bread cool completely on a wire rack before slicing.
A slice of this walnut bread is dense yet tender, with crunchy nut bits in every bite. The fig jam adds a sticky-sweet contrast that’s balanced by the balsamic’s subtle tang. Try it toasted with a smear of creamy goat cheese or simply enjoy it warm with a pat of butter.
Carrot Walnut Bread with Cream Cheese Swirl
Craving something cozy and satisfying? You’re going to love this carrot walnut bread with its dreamy cream cheese swirl. It’s the perfect treat for a chilly morning or an afternoon pick-me-up.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon (or pumpkin pie spice for variation)
– 1/2 cup vegetable oil (or any neutral oil like canola)
– 3/4 cup granulated sugar
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 1/2 cups finely grated carrots (about 3 medium carrots)
– 1/2 cup chopped walnuts (toasted for better flavor)
– 4 oz cream cheese, softened
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, beat oil and granulated sugar until well combined.
4. Beat in eggs one at a time until fully incorporated.
5. Stir in vanilla extract.
6. Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Fold in grated carrots and chopped walnuts.
8. In a separate small bowl, beat softened cream cheese and powdered sugar until smooth.
9. Pour half of the carrot batter into the prepared loaf pan.
10. Dollop half of the cream cheese mixture over the batter in the pan.
11. Use a knife to gently swirl the cream cheese into the batter.
12. Pour the remaining carrot batter over the swirled layer.
13. Dollop the remaining cream cheese mixture on top.
14. Use the knife again to create a marbled pattern throughout the loaf.
15. Bake at 350°F for 50-60 minutes until a toothpick inserted in the center comes out clean.
16. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
17. Let the bread cool completely before slicing.
Moist and tender with pockets of creamy swirls, this bread has the perfect balance of sweet carrots and toasty walnuts. Try it lightly toasted with a pat of butter for breakfast, or serve thick slices as an impressive dessert with a scoop of vanilla ice cream.
Walnut Sourdough Bread with Rye Flour
Perfect for cozy fall mornings, this walnut sourdough with rye flour is the ultimate homemade bread. You get that signature tangy flavor from the sourdough starter, plus a nutty crunch that makes every slice special. It’s easier than you think to whip up a loaf that rivals your favorite bakery.
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 3 cups bread flour (or all-purpose if that’s what you have)
- 1 cup rye flour
- 1 ½ cups warm water (about 85°F)
- 1 ½ tsp salt
- 1 cup chopped walnuts (toasted for extra flavor)
Instructions
- In a large bowl, combine the sourdough starter, bread flour, rye flour, and warm water.
- Mix with a wooden spoon until no dry flour remains, about 2 minutes.
- Cover the bowl with a damp kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the dough and mix thoroughly to incorporate.
- Add the chopped walnuts and fold them evenly into the dough.
- Perform a series of stretch-and-folds: grab one side of the dough, pull it up, and fold it over the center.
- Rotate the bowl 90 degrees and repeat the stretch-and-fold three more times.
- Cover the bowl and let the dough rise at room temperature (70–75°F) for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
- Tip: Watch for the dough to increase in volume by about 50% and look puffy with small bubbles—this means fermentation is active.
- Lightly flour a work surface and turn the dough out onto it.
- Shape the dough into a tight round or oval by pulling the edges toward the center.
- Place the shaped dough seam-side up into a floured proofing basket or bowl lined with a floured kitchen towel.
- Cover and refrigerate for 12–16 hours for a slow, flavor-boosting cold proof.
- Preheat your oven to 475°F with a Dutch oven inside for 30 minutes.
- Tip: Using a preheated Dutch oven traps steam, giving your bread a crisp, crackly crust.
- Carefully remove the hot Dutch oven and transfer the dough into it seam-side down.
- Score the top of the dough with a sharp knife or lame about ½ inch deep.
- Tip: Scoring helps the bread expand evenly in the oven instead of bursting randomly.
- Bake with the lid on at 475°F for 25 minutes.
- Remove the lid, reduce the oven temperature to 450°F, and bake for another 20–25 minutes.
- The bread is done when the crust is deep golden brown and sounds hollow when tapped on the bottom.
- Transfer the loaf to a wire rack and let it cool completely for at least 2 hours before slicing.
What you’ll love is the chewy, open crumb with toasty walnut bits in every bite. This bread makes incredible avocado toast or pairs beautifully with a sharp cheddar cheese. Try it toasted with honey butter for a simple treat that feels extra special.
Summary
Versatile and delightful, these walnut bread recipes offer something special for every baker and occasion. Whether you’re craving a simple loaf or an impressive centerpiece, there’s a perfect recipe waiting for you. We’d love to hear which ones become your favorites—please leave a comment below and share this roundup on Pinterest to spread the baking joy!
