This walnut honey bread is moist, sweet, and packed with warm flavors. Perfect for holidays, breakfast, or gifting!
Walnut Honey Bread Recipe
This walnut honey bread is one of those recipes that fills your kitchen with the most incredible aroma… warm spices, toasted walnuts, and sweet honey 🍯
It’s soft, moist, slightly dense, and perfectly balanced with just the right amount of sweetness. Honestly, one slice with coffee and you’re DONE for the day 😍
Why You’ll Love This Recipe
- Perfectly moist and tender texture
- Rich honey flavor with warm spices
- Crunch from toasted walnuts
- Great for holidays, gifting, or breakfast
- Easy to make in one bowl
This recipe has a special place in my heart because it comes from my grandma ❤️ She used ingredients like lemon zest, cloves, coffee, and even chocolate to create layers of flavor that make this bread unforgettable.
Tips For Success
- Coat walnuts in a little flour so they don’t sink
- Save a few walnut pieces to decorate the top
- Do not overmix the batter
- Use room temperature ingredients for the best texture
This bread rises beautifully thanks to a combination of yeast and baking powder, giving it a soft but structured crumb.
Troubleshooting
Why is my bread too dense?
Overmixing the batter or using too much flour can cause density.
Why did my walnuts sink?
Toss them in flour before adding to the batter.
Can I make mini loaves?
Yes! This recipe works great for mini loaves or gifting.
Can I freeze this bread?
Absolutely. Wrap tightly and freeze up to 2 months.
Serving Ideas
- With coffee or tea in the morning ☕
- Lightly toasted with butter
- As a holiday gift
- With a drizzle of extra honey 🍯
This recipe makes one large loaf or two medium ones. I usually double the batch and make smaller loaves to give away… if they last long enough 😅
Walnut Honey Bread
Ingredients
- 2 cups Walnuts chopped, plus 3-4 whole ones for garnish
- 2 1/4 Cups Flour
- 3/4 Cups Sugar
- 3/4 Cups Vegetable Oil
- 3 Eggs
- 1/2 Cup Honey
- 1 Teaspoon Cocoa Powder
- 1 Teaspoon Instant Coffee Ground
- zest of one Lemon
- 1 pinch ground cloves optional
- 1/2 Teaspoon Baking Powder
- 1 packet Instant Yeast (2 1/4 teaspoons)
- 1/4 Cup Warm Milk + 1 Teaspoon of Sugar
Instructions
- Preheat Oven to 350 Degrees F
- In a small bowl, add the warm milk, 1 ts of sugar and the yeast. Mix and cover. Let it rest for 15 minutes until the yeast blooms.
- In a large bowl or mixer, combine flour, sugar, baking powder, eggs, honey, oil, lemon zest, coffee, and cocoa powder. Mix until smooth
- Add the activated yeast mixture and mix until fully incorporated
- Fold in the chopped walnuts
- Grease and lightly flour a loaf pan
- Pour the batter into the prepared pan and top with whole walnuts lightly coated in flour
- Bake for 60 minutes, then reduce the oven temperature to 300°F and bake for an additional 25–30 minutes, or until a toothpick comes out clean
- Let cool before slicing
Notes
- Do not overmix the batter
- Bread improves in flavor the next day
- Store tightly wrapped at room temperature for up to 3 days
- Can be frozen for up to 2 months
Nutrition
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this looks so tasty
It is Krystel!! I look forward every year to eating this
Looks wonderful. I don’t know what chocolate powder is though. Can you fill me in please?
Hi! It’s like this: http://www.amazon.com/Ghirardelli-Chocolate-Beverage-48-Ounce-Canister/dp/B0019SE6M0/ref=sr_1_1?ie=UTF8&qid=1411652417&sr=8-1&keywords=ground+chocolate – The one you usually use to make hot cocoa 🙂
Is the coffee instant?
Yes Jeannette!
I love to make quick breads and this one looks perfect! I will be trying it for sure. Thanks for sharing!
You’re welcome Kathleen!
I totally agree with you; a little sweetness never hurt anyone. Yum. And recipes from Grandma are usually the best recipes to have. Thanks so much for linking up to Inspire Me Wednesday. Featuring you in this week’s issue.
Oh Mel thanks so much! What an honor! I am glad you liked the recipe! I love your site!
I can just taste this as I am reading the recipe – so delicious sounding. Thank you so much for sharing at Share It One More Time. Cathy
‘Ts’ does this mean teaspoon or tablespoon please?
In the UK we use imperial measurements (grams, pounds & ounces, teaspoon is tsp., tablespoon is tbs., cups are of a different capacity also).
This recipe sounds delicious, I’m eager to try it asap, however require measurement clarification before I make a complete mess of your wonderful loaf.
I really love the idea of ‘Grandma’s Recipe’, they’re inspiring & are ‘The Best’……
Can’t wait to try this out, I’m sure that I’ll love it & will be sharing it with my family & friends for years to come…..
Many thanks for sharing this with us, regards, Odelle Smith x.
Hi Odelle thanks for stopping by! In Venezuela we used the same measurements as the UK I translated them 🙂
TS = teaspoon
TB = tablesppon
I hope you can try it out and come back and let me know how it came out!! Have a great week!
hi, going to make this for a friend. I’ve never heard of this and look forward to trying it. question though – can I make them into muffins instead? how long do you think they should bake? thanks,
Of course you can… I’ve never done it in a muffin pan so I can only estimate. Maybe start checking them around 20 minutes. Good luck and let me know how they came out!