Walnut Bread (Bread-maker) Fast2eat Recipe

This delicious, slightly sweet homemade walnut bread will quickly become a family favourite. The walnut flavour really comes through in this nicely textured loaf.


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Walnut Bread (Bread-maker) Fast2eat Recipe
Prep Time 5 minutes
Cook Time 1:45 hour
Passive Time 15 minutes
loaf (1 Lb)
Prep Time 5 minutes
Cook Time 1:45 hour
Passive Time 15 minutes
loaf (1 Lb)
  1. Attach the kneading blade in the bread pan.
  2. Grease generously the Bread Maker pan with 4 tbsp of vegetable oil.
  3. Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If using programming time, place the Walnuts after flour.
  4. Carefully insert bread pan into Bread Maker and gently close the lid.
  5. Plug the power cord into a wall outlet. Select “Quickbread” (about: 1:45h) bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  6. After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
  7. It will mix and bake the bread.
  8. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  9. Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  10. Let cool for 15 minutes before removing from baking pan.
  11. Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  12. Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  13. Cool for about 5-10 minutes before slicing.
  14. To make perfect slices every time use this Bread Slicer.
Recipe Notes

Flavours Variations:

  • Banana & nuts: Replace vegetable oil with ½ cup softened butter. Discard the milk and add 1 cup of crushed ripe banana. (about 2 bananas)
  • Cherry and pecan: Reduce milk to ½ cup. Use chopped pecans for chopped walnuts; add ½ cup chopped maraschino cherry (well-drained)
  • Dates: Reduce milk to ½ cup and soak 1 cup of chopped dates in 1/3 cup of hot water for at least 5 minutes, to soften before adding to bread. Make sure they are soft.

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