Nutty Wheat Bread

This is a quick bread in the truest sense. No yeast, no rising time, no kneading. Stir the wet into the dry, pour it into a loaf pan, and bake. The buttermilk and baking soda handle all the leavening, giving you a tender crumb with a slight tang that pairs naturally with the walnuts and raisins scattered through every slice.

Using egg substitute and only two tablespoons of oil keeps this lighter than most quick breads without sacrificing moisture. The buttermilk is the real workhorse here. Its acidity activates the baking soda for lift, and its fat content keeps the crumb from drying out during that 55-minute bake.

The “stir just until moistened” instruction is critical. Quick bread batters toughen when overmixed because gluten develops fast once the flour gets wet. A few lumps and streaks of flour are fine. They disappear in the oven.

Let the loaf cool in the pan for a full 10 minutes before turning it out. Slicing too early and the center will still be gummy. This bread slices best after cooling completely.

Pro Tips

• Toast the walnuts in a dry skillet for a few minutes before adding to the batter. Toasting intensifies their flavor and prevents them from tasting raw.
• Pack the brown sugar firmly when measuring. Loosely scooped brown sugar throws off the sweetness and moisture balance.
• If you don’t have buttermilk, stir a tablespoon of vinegar into a cup of regular milk and let it sit five minutes.
• Wrap the cooled loaf tightly in plastic. It stays moist for three days at room temperature.

Variations

• Swap raisins for dried cranberries and walnuts for pecans for a fall-flavored loaf.
• Add a teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry mix for a spiced version.
• Fold in ½ cup of mashed banana for extra moisture and sweetness.