Walnut Honey Bread

Moist walnut honey bread packed with warm spices and crunchy walnuts. Perfect for holidays, breakfast, or gifting.

Course Breads, Breakfast

Cuisine Jewish

Keyword honey bread, jewish holiday bread, leikej, oat honey bread, rosh hashanah, rosh hashanah bread

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings Slices

Calories 325kcal

Author Tiffany Bendayan

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

US Customary - Metric

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

- Toss walnuts in flour to prevent sinking
- 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