1 / 1
Easy Maple Walnut Quick Bread
Sweet, earthy maple syrup and toasted walnuts make this quick bread impossible to resist. Using a simple baking mix cuts down your prep work, while a dollop of sour cream guarantees a tender, moist crumb every time. You'll love the hearty texture from the rolled oats, especially when served warm with a pat of butter. It's a comforting bake that fills your kitchen with the coziest aroma.
Ingredients
- 2 teaspoons shortening
- 1 teaspoon all-purpose flour
- 2 cups Original Bisquick ® mix
- ⅔ cup sugar
- ½ cup quick-cooking oats
- ⅓ cup chopped walnuts, toasted*
- ½ cup vegetable oil
- ½ cup sour cream
- ⅓ cup real maple syrup
- ¼ cup milk
- 2 eggs
Instructions
- 1Preheat the oven to 350°F. Spread the chopped walnuts in an ungreased baking pan and bake for about 10 minutes, stirring occasionally, until golden brown. Remove from the oven and set aside.
- 2Coat the bottom and sides of a 9x5-inch loaf pan with the shortening, then dust lightly with the all-purpose flour. This prevents the sweet batter from sticking to the pan.
- 3Combine the baking mix, sugar, quick-cooking oats, and toasted walnuts in a large bowl. Add the vegetable oil, sour cream, maple syrup, milk, and eggs. Stir until just blended, being careful not to overmix, which can make the bread tough.
- 4Transfer the batter into the prepared loaf pan and bake for 1 hour to 1 hour 5 minutes. The bread is ready when it feels firm to the touch and a toothpick inserted into the center comes out clean.
- 5Let the loaf rest in the pan for 10 minutes. Slide a knife or metal spatula around the edges of the pan to free the bread, then turn it out onto a wire cooling rack. Let it cool completely for about 1 hour before slicing.
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: You can bake this bread a day in advance. The maple flavor actually deepens overnight.
- Freezing: Wrap the completely cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.