This delicious, slightly sweet homemade walnut bread will quickly become a family favourite. The walnut flavour really comes through in this nicely textured loaf.
This cake is similar to our standard Walnut Bread, but with Baking Powder instead of yeast.
Baking with your bread machine can be quick, easy, and rewarding. There’s no yeast, no timings, and not much washing up – why not give it a try?
A bread machine does not only have to bake bread. Use it for mixing and baking your homemade cakes. Cakes are the same as quick breads, as they use baking soda or baking powder for leavening instead of yeast.
You will not get a dough-like consistency with this recipe. As cake you’ll end up with more of a batter.
It can be finished in the bread machine (Cake setting) or you can pour the batter into a buttered bread pan and bake in the oven*.
- 4 tbsp Oil
- 3/4 cup Milk - (Lukewarm – between 75°–85°F or 24°–30°C)
- 2 Egg - (slightly beaten)
- 2.5 cups All purpose flour
- 1 cup Sugar
- 1/2 tsp Baking soda
- 3/4 tsp Salt
- 1/2 cup Walnut - chopped - or any other nuts
- 2.5 tsp Baking powder - reserve – add after 10 minutes
- Attach the kneading blade in the bread pan.
- Grease generously the Bread Maker pan with 4 tbsp of vegetable oil.
- Place ingredients (but baking powder) 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.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select “Cake” bread setting.Choose
crust color (I usually set Medium, but if you prefer set Light or Dark) and
loaf size (2LB) and Press the Start button.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk.
More information at: "Using the Delay Timer"
- 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.
- When the bread machine beeps during the kneading cycle. Raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan, KEEP it locked in the machine.
- Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
- It will mix and bake the bread.
- When the baking cycle is complete, press the stop button and unplug the breadmaker.
- 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.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer.
- The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
- The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for about 45 minutes but you need to insert a knife or wooden skewer into the center of the cake to make sure it’s done. If it comes out wet add another 10 minutes.
- The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
- Check the mixture is blended. About 5-6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrape everything in using a silicone spatula.
- Cold butter may not be properly incorporated, so make sure it’s really soft (or melted) when it goes in. Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
- Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose plain/all purpose (baking) or cake flour (according to the recipe).
- To check for doneness, stick a skewer into the cake – it’s ready when it comes out clean.
- To add richness to the finished cake, spike holes all over with a skewer, and pour over a glaze
- Banana & nuts: Replace vegetable oil with ½ cup softened butter. Discard the milk and add 1 cup of crushed ripe banana. (about 2 medium bananas)
- Cherry and pecan: Reduce milk to ½ cup. Use chopped pecans for chopped walnuts; add ½ cup chopped maraschino cherry (well-drained)
- Cranberry Nut: Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.
- Dates: Reduce milk to ½ cup and soak 3/4 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. Omit chopped nuts and add ¾ cup chopped dates and ½ teaspoon ground nutmeg.
You may also make this cake without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the cake is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked cake will be 190-200°F/88-93°C. Cake recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
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