Cinnamon Walnut Bread

img_0740Fall is in the air here and Christmas not far behind it! We have finally gotten settled in our new house so I finally have time to bake again. I haven’t been able to do as much fall baking this year with our move, but I did manage to bake one loaf of pumpkin bread so far. I wanted to try something a bit different this time around and I thought a cinnamon bread would be quite good!

img_0738This recipe is really good. It has a great cinnamon to bread ratio and I love the addition of the nuts. I used walnuts because that’s what I had on hand, but I think pecans would be great as well!

Cinnamon Walnut Bread

  • Servings: 1 loaf
  • Print


  • 1 and 1/3 cup sugar
  • 1/2 cup finely chopped walnuts or pecans
  • 2 teaspoons ground cinnamon
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup vegetable oil


  1. Preheat oven to 350*F. Grease and flour the bottom of a 9x5x3 inch loaf pan. Set aside. In a small bowl, stir together 1/3 cup of sugar, the pecans, and cinnamon. Set aside.
  2. In a large bowl stir together the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl beat egg with a fork. Stir in milk and oil. Add egg mixture all at once to flour mixture, Stir just until moistened (batter should be lumpy).
  3. Spoon half of the batter into prepared pan, Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
  4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted near the center comes our clean. Cool in pan on a wire rack for 10 minutes, Remove from pan, Cool completely on wire rack.

Use cranberries or blueberries to bake fruit and nut cinnamon bread!



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