Whole Wheat Walnut Bread Recipe

Whole Wheat Walnut Bread

Whole Wheat Walnut Bread

Dark and dense with a wheat flavor and the crunch of walnuts. Serve this eggless bread with hearty soups and stews, main course salads, or fruit and cheese, a very good bred for so little effort, and it makes nice breakfast toast, too.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Snack
Cuisine American, Canada, Chinese, England, French, Indian, Italian, Netherland
Servings 1 Large Loaf
Calories 92 kcal


  • Loaf pan
  • Large bowl
  • Oven


  • 1 cup (5 oz/155g) whole-wheat (wholemeal) flour
  • 1 Cup (5 oz/155 g) all-purpose (plain) Flou
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda(bicarbonate of soda)
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 Cup (8 fl oz/250 ml) milk
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 egg
  • ½ Cup (3 ½ oz/105 g) chopped cooked Spinach, thoroughly drained
  • ½ Cup (2 oz/60 g) chopped toasted Walnuts or almonds
  • ½ Cup (2 oz60 g) freshly grated Parmesan or Swiss cheese


  • Preheat an oven to 350˚F(180˚C). Grease and flour a large (9-inch/23-cm) loaf pan.
  • In a large bowl stir and toss together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
  • Set aside. In a medium bowl whisk together the buttermilk, oil, and molasses until smooth. Stir just until blended.
  • Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 55 minutes.
  • Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.


Make this Whole Wheat Walnut Bread and please let us know your experience.
Keyword Bread, Whole Wheat Walnut Bread
Whole Wheat Walnut Bread
Whole Wheat Walnut Bread

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