Coffee breaks and breakfasts are a little more satisfying with a slice of this sweet, nutty quick-bread. Top it with luscious cream cheese frosting or keep it plain for an on-the-go snack.
Courtesy of Casey Barber
|1 cup coarsely crushed walnuts||2 large eggs|
|2 cups (8 1/2 oz) all-purpose flour||8 tablespoons (4 oz; 1 stick) unsalted butter, melted|
|1 cup (7 1/2 oz) packed dark brown sugar||1 8-oz block cream cheese, softened|
|2 teaspoons baking powder||1 cup (4 oz) powdered sugar|
|1/2 teaspoon kosher salt||1/4 cup whole or reduced fat milk|
|3/4 cup whole milk or half and half|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Toast the walnuts in a small skillet over medium-low heat just until they start to release their nutty aroma. Pour the walnuts into a large heatproof bowl and cool to room temperature.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Gently stir in the walnuts.
Whisk 3/4 cup whole milk or half and half, eggs, and butter together in a medium bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
Make the frosting by beating the cream cheese and powdered sugar together in the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer on low speed. Drizzle in the whole or reduced fat milk while mixing until the frosting reaches your desired consistency; you may not need all the milk.
Spread the frosting on top of the bread and serve.
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