Walnut is known to fight stress and fight heart disease because of its high omega-3 fatty acids, minerals, and phytochemicals. One of the best ways to enjoy walnut besides eating it out of hand is to bake it into bread. In this recipe, walnut bread is flavored with cinnamon and enhanced with some sugar, giving it a wonderful aroma and a hint of spice, as well as flavorful crunch. Walnut bread can be served warm, eaten on its own or spread with some honey. It can also be served chilled, topped with some whipped cream and paired with coffee or tea. Slice it up into small cubes and dip it in some cheese fondue for a fun wine and cheese party.

Choose good quality walnuts for making good quality bread. Walnuts can quickly turn rancid because they have high oil content, especially if they are not stored properly. You will know if the walnuts are rancid if they have an off-putting old smell. The darker the skin of the walnuts the richer their flavor. Keep the walnuts in an airtight container or sealed bag, ideally inside the freezer to keep them for a longer time; if frozen they can be kept for up to one year.

In this recipe, the walnuts are chopped coarsely before they are added to the batter. Chunky pieces will give the bread a nice crunchy texture. Don’t ground the walnuts or slice them too finely or they will make the bread dry. You can make this recipe a day ahead and store the bread in an airtight container. If you want to keep the walnut bread longer, slice the loaf into pieces and place it in an airtight container or plastic wrap and then freeze for up to three months.  Ingredients  1 tbsp. butter  1 1/2 cup walnuts, coarsely chopped  1 cup granulated sugar  2 tsp. cinnamon, ground  3 cup flour  4 1/2 tsp. baking powder  1/2 tsp. salt  1/4 cup vegetable shortening  1 egg  1 1/4 cup milk  Preparation Instructions  1 Measure butter and place in a small mixing bowl. Place bowl in a microwave oven on high for a few seconds, until butter is melted. Remove from microwave. Add walnuts and toss them in the butter to coat. Add 1/4 cup sugar and cinnamon. Mix together until the walnuts are well-coated. Set aside.  2 In another mixing bowl, sift together flour, baking powder, and salt. Cut the shortening into the flour. In a small bowl, beat the egg lightly. Add milk and stir. Pour egg mixture over flour mixture and stir just until flour is moistened. Reserve 1/4 cup of walnuts and add remaining walnuts to the batter. Mix lightly.  3 Pour batter into a greased 9-inch loaf pan. Sprinkle top of batter with reserved walnuts. Let stand 15 minutes. Preheat oven to 350 degrees.   4 Bake for 1 hour and 10 minutes or until toothpick inserted into center comes out clean. Remove from oven and let stand 10 minutes, then turn out onto wire rack. Let cool.

1

Measure butter and place in a small mixing bowl. Place bowl in a microwave oven on high for a few seconds, until butter is melted. Remove from microwave. Add walnuts and toss them in the butter to coat. Add 1/4 cup sugar and cinnamon. Mix together until the walnuts are well-coated. Set aside.

2

In another mixing bowl, sift together flour, baking powder, and salt. Cut the shortening into the flour. In a small bowl, beat the egg lightly. Add milk and stir. Pour egg mixture over flour mixture and stir just until flour is moistened. Reserve 1/4 cup of walnuts and add remaining walnuts to the batter. Mix lightly.

3

Pour batter into a greased 9-inch loaf pan. Sprinkle top of batter with reserved walnuts. Let stand 15 minutes. Preheat oven to 350 degrees.

4

Bake for 1 hour and 10 minutes or until toothpick inserted into center comes out clean. Remove from oven and let stand 10 minutes, then turn out onto wire rack. Let cool.