A delightful twist on the classic walnut bread, featuring the rich sweetness of maple syrup.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the loaf inside for even baking.
Lightly grease a 5-by-9-inch loaf pan with non-stick cooking spray or butter.
Use parchment paper for easier removal of the loaf after baking.
Coarsely chop half of the walnuts and set aside the remaining halves for topping.
Chopping the walnuts releases their oils, enhancing their flavor.
In a large mixing bowl, beat together the egg, buttermilk, melted butter, and maple syrup until well combined.
Ensure the butter is not too hot to prevent cooking the egg.
Add the flour, sugar, baking powder, baking soda, and salt to the wet mixture and stir until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts gently.
Ensure the walnuts are evenly distributed for consistent flavor.
Pour the batter into the prepared loaf pan and arrange the reserved walnut halves on top.
Press the walnut halves slightly into the batter to prevent them from shifting during baking.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 45 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice the loaf and serve as desired.
Pair with a spread of butter or cream cheese for added flavor.
