Category: Bread

Homemade Blueberry Bread

Rich moist bread that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful bread. My family absolutely loves this recipe and we are sure your will too.

Watch the video and follow the instructions below to have this warm bread today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry bread are simply delicious. Thanks for visiting and see you again soon.

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In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.

Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper.In a large separate bowl: add sugar, eggs and beat until pale yellow.

Add vanilla extract, sour cream, milk and oil. Mix everything together until combined.

In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients and mix.

Add the blueberries into the bowl and gently toss them together with a spatula.

Transfer the batter to the pan. 

Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.

Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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Blueberry Bread

Blueberry Bread is a heavenly treat that features bursts of berries with each deliciously moist slice that is perfect on any occasion.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Baked Goods
Cuisine American
Servings 8
Calories

Equipment

  • 8" x 4" Loaf Pan

Ingredients
  

  • 1 ½ cups fresh blueberries or frozen (not not thaw)
  • 2 tsp all-purpose flour

Batter

  • 1 ½ cups all-purpose flour 215 grams
  • ½ – ¾ cup granulated sugar depends how sweet you like
  • ½ cup vegetable or canola oil 
  • ½ cup milk room temperature
  • ¼ cup sour cream room temperature
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs room temperature

Topping

  • ¼ cup blueberries
  • 1 tbsp granulated sugar

Instructions
 

  • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
  • In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
  • In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
  • In a large separate bowl: add sugar, eggs and beat until pale yellow. Add vanilla extract, sour cream, milk and oil. Mix everything together until combined. Add dry ingredients and mix. Add the blueberries into the bowl and gently toss them together with a spatula. Transfer the batter to the pan. Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
  • Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

    Video

    Keyword best blueberry bread, easy blueberry bread, fresh blueberry bread, homemade blueberry bread
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    Baked Goods

    Breakfast

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    Carrot Bread (No Pineapple)

    Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

    Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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    Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

    Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

    In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

    Add the shredded carrots, raisins, walnuts into the bowl

    Gently toss them together with a spatula. 

    Transfer the batter to the pan.

    Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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    Homemade Carrot Bread (no pineapple)

    Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 9" x 5" Loaf Pan

    Ingredients
      

    • 2 ½ cups shredded carrots
    • 1 ¾ cups all-purpose flour 249g
    • ¾ cup walnuts
    • ¾ cup raisins
    • ½ cup granulated sugar
    • ½ cup vegetable or canola oil 
    • ½ cup sour cream (full fat) room temperature
    • ¼ cup brown sugar
    • 2 tsp pumpkin spice
    • 1 ½ tsp vanilla extract
    • 1 tsp baking soda
    • ½ tsp salt
    • ½ tsp ground cinnamon
    • ½ tsp baking powder
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
    • In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
    • Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

      Video

      Keyword best carrot bread, easy carrot bread, homemade carrot bread, homemade carrot bread no pineapple
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      Baked Goods

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      Big Dinner Rolls

      Fresh made Big Dinner Rolls are delicious and way better than anything you will normally find at the store. In fact these tips are bakery quality and can be made very simply in the comfort of your own home today. One of my favorite things about fresh made bread is the fresh out of the oven taste and all the homemade aromas that cascade throughout the house while these are being baked. 

      The call to the kitchen will be heard at a whisper because advanced notice will be in the air like sweet perfume of fresh baked bread that is only surpassed by the succulent, soft, delicately delicious fresh baked dinner rolls. With the straight to the point video and follow the detailed instructions below to have fresh made rolls added to your home cooking menu. Bake with confidence as this recipe was developed after many hours in the laboratory and was a hit with my domestic focus group. Like and share this or any of my recipes you find interesting from my growing catalogue that is made available to you for free. Leave a comment if you want to let me know your thoughts or if you just want to talk about food. This delicious fluffy recipe is guaranteed to meet your expectations and is deserving of the eatfoodlicious designation.

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      In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.

      Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth. 

      Grease your hands and shape the dough into a ball (it’s going to be a little sticky). Transfer the dough to a lightly grease bowl. 

      Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.

      Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). 

      Transfer the rolls to the pan. 

      Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.

      Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top.

      Brush melted butter on top and let sit for 10 minutes.

      Then, transfer to a baking rack or serve immediately.

      Serve & enjoy!

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      Big Dinner Rolls

      Fresh made from scratch Big Dinner Rolls are fresh, fluffy and delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 18 minutes
      Total Time 38 minutes
      Course Baked Goods, Bread, Side Dish
      Cuisine American
      Servings 9
      Calories

      Equipment

      Ingredients
        

      • 410 g bread flour or all purpose flour 3 cups
      • 1 cup whole milk (warm)
      • 4 tbsp unsalted butter (softened)
      • 3 tbsp granulated sugar
      • 2 ¼ tsp instant yeast 1 packet
      • 1 tsp salt
      • 1 large egg room temperature

      Topping

      • 1 tbsp melted unsalted butter

      Instructions
       

      • In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
      • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
      • Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
      • Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
      • Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
      • Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
      • Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

      Storage the leftovers in a rolls in a container with lid.

        Video

        Keyword 9 dinner rolls, best big dinner rolls, big dinner rolls, easy big dinner rolls, easy homemade dinner rolls
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        Breads

        Baked Goods

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        Apple Bread

        Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

        I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

        Watch the video and follow the instructions below to have a nice fresh made bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty bread a try.

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        In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, eggs and beat until pale yellow.

        Add vanilla extract, applesauce and oil. Mix everything together until combined.

        Add dry ingredients and mix.

        Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

        Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper. Transfer the batter to the pan.

        Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). 

        Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

        Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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        Apple Bread

        Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 55 minutes
        Total Time 1 hour 5 minutes
        Course Baked Goods, Bread, Breakfast
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 8" x 4" Loaf Pan

        Ingredients
          

        • 204g (1 ½ cups) all-purpose flour
        • 1 ½ tsp ground cinnamon
        • 1 ½ tsp baking powder
        • ½ tsp baking soda
        • ¼ tsp salt
        • ¼ tsp ground nutmeg
        • ¾ cup granulated sugar
        • ½ cups vegetable or canola oil 
        • 2 tsp vanilla extract
        • 2 cups finely chopped apples peeled & deseed
        • 4 oz (½ cup) unsweetened apple sauce
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
        • In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
        • In a large separate bowl: add white sugar, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
        • Transfer the batter to the pan. Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

        Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

          Video

          Keyword apple bread, best apple bread, easy apple bread, fresh apple bread, moist apple bread
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Breakfast

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          Pumpkin Cream Cheese Loaf with Pepitas Streusel

          Soft moist Pumpkin Cream Cheese Loaf with Pepitas Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal loaf is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Loaf like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a small slice and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

          Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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          Streusel

          In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

          Cream Cheese 

          In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

          Loaf

          In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix. 

          Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top. 

          Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. 

          Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

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          Pumpkin Cream Cheese Loaf with Pepitas Streusel

          Pumpkin cream cheese Loaf with Pipits Streusel is laced with sweetness that provides a variety of delicious flavors for this sharable dessert baked good.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 1 hour
          Total Time 1 hour 10 minutes
          Course Baked Goods, Breakfast
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" x 5" Loaf Pan

          Ingredients
            

          Crumb

          • ½ cup all-purpose flour
          • ¼ cup brown sugar
          • ¼ cup unsalted butter melted
          • 1 tsp pumpkin spice
          • ¼ tsp salt

          Cream Cheese

          • 8 oz cream cheese room temperature
          • ¼ cup granulated sugar
          • 1 tsp vanilla extract
          • 1 large egg room temperature

          Loaf

          • 1 ½ cup (215g) all-purpose flour
          • ½ cup granulated sugar
          • ½ cup brown sugar
          • ½ cup vegetable or canola oil 
          • 2 tsp pumpkin spice
          • 1 tsp baking powder
          • 1 tsp vanilla extract
          • ½ tsp salt
          • ½ tsp ground cinnamon
          • ½ tsp baking soda
          • 2 large eggs room temperature
          • 15 oz pumpkin puree (not pumpkin filling)

          Topping

          • ⅓ cup pepitas (pumpkin seeds)

          Instructions
           

          • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.

          Streusel

          • In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

          Cream Cheese

          • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

          Loaf

          • In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
          • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
          • Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top.
          • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

          Slice and enjoy!

            Video

            Keyword best pumpkin cream cheese loaf with pepitas streusel, easy pumpkin cream cheese loaf with pepitas streusel, pumpkin cream cheese loaf with pepitas streusel
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            Baked Goods

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            Glazed Walnut Cinnamon Loaf

            Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try. This loaf is a moist and delicious treat that is sure to put a smile on anyone’s face. With the perfect balance of nutty, cinnamon and sweetness; this homemade delicious bread is not only a delightful snack when on the go but is a rewarding treat anytime or place. Serve with milk, tea or a nice cup of coffee and enjoy!

            To enjoy these rich and delicious rewards, watch the instructional video and follow the detailed steps provided. Don’t forget to show your support by liking and sharing this recipe or any others that catch your interest from the growing menu selection. Stay updated on all the latest publications by hitting the subscribe button on the EatFoodlicious YouTube channel.

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            Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. Place 1 cup of chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces. 

            In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

            In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together.

            Add dry ingredients and walnuts.

            Mix everything together until well combine. 

            Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it’s getting too brown on top). 

            Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling. 

            Glaze

            In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It’s going to be thick.

            Spread glaze over cool loaf. 

            Garnish with chopped walnuts on top of the glaze.

            Slice, serve & enjoy!

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            Glazed Walnut Cinnamon Loaf

            Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 50 minutes
            Total Time 1 hour
            Course Baked Goods
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 9" x 5" Loaf Pan

            Ingredients
              

            • 1 ½ cup all-purpose flour (218g)
            • 1 cup sour cream (full fat) room temperature
            • 1 cup walnuts
            • ¾ cup brown sugar
            • ½ cup unsalted butter softened
            • ¼ cup granulated sugar
            • 2 tsp baking powder
            • 2 tsp ground cinnamon
            • 1 ½ tsp vanilla extract
            • ½ tsp baking soda
            • ½ tsp salt
            • 2 large eggs room temperature

            Glaze

            • 1 cup powdered sugar
            • 5 tsp milk

            Garnish

            • ⅓ – ½ cup chopped walnuts

            Instructions
             

            • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
            • Place chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces.
              1 cup walnuts
            • In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
              1 ½ cup all-purpose flour (218g), 2 tsp baking powder, 2 tsp ground cinnamon, ½ tsp baking soda, ½ tsp salt
            • In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together. Add dry ingredients and walnuts. Mix everything together until well combine.
              1 cup sour cream (full fat), ¾ cup brown sugar, ½ cup unsalted butter, ¼ cup granulated sugar, 1 ½ tsp vanilla extract, 2 large eggs
            • Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

            Glaze

            • In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It's going to be thick. Spread glaze over cool loaf.
              1 cup powdered sugar, 5 tsp milk

            Garnish with chopped walnuts on top of the glaze. Slice, serve & enjoy!

              Video

              Keyword best glazed walnut cinnamon loaf, easy glazed walnut cinnamon loaf, glazed walnut cinnamon loaf, one bowl walnut loaf
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              Baked Goods

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