Savory Black Walnut and Cheddar Quick Bread
Ingredients
- 4 tablespoons unsalted butter, melted and cooled, plus more for coating the pan
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons sugar
- 6 ounces sharp cheddar cheese, grated
- ½ cup black walnuts, roughly chopped
- 2 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- Butter, jam or honey for serving
Instructions
- Serves 6-8 Preheat the oven to 350°. Grease a metal 9- by 5-inch loaf pan generously with butter and set aside. In a large bowl whisk the flour, baking powder, salt, baking soda and sugar together until no clumps remain. Add the grated cheese and walnuts and lightly toss until they are evenly coated. Set aside. In a medium bowl, whisk together the melted butter, eggs and buttermilk until smooth. Add the egg mixture to the flour mixture and fold together until just incorporated, being careful not to overmix. The batter will be thick. Scrape into the prepared pan, pushing batter out to every corner. Smooth out the top with a knife or rubber spatula until even. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes before running a knife around the edge and carefully inverting onto a cooling rack. Let cool 30 minutes longer before slicing and serving. This bread is best eaten the same day but will keep in a sealed container on the counter for 1 to 2 days. Edible Michiana original recipe
