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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 30 |
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A brown sugar glaze adds a little sweetness to slices of this flavorful quick bread loaded with toasted walnuts. I often share loaves with friends and neighbors. Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
2 cups packed brown sugar |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups buttermilk |
2 eggs |
1 tablespoon butter, melted |
1 cup chopped walnuts, toasted |
penuche glaze: |
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
2 tablespoons 2% milk |
1/4 teaspoon ground mace |
3/4 to 1 cup confectioners' sugar |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking soda, baking powder and salt. Add buttermilk, eggs and butter; beat just until combined. Fold in walnuts.
2. Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For glaze, in a small saucepan, bring brown sugar and butter to a boil. Reduce heat to medium; cook and stir for 2 minutes. Remove from the heat; cool for 5 minutes. Whisk in milk and mace until smooth. Stir in enough confectioners' sugar to achieve desired consistency. Drizzle over loaves. Yield: 5 mini loaves (6 slices each).
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