Cut Butter Into Flour → Add Walnuts → Mix the Batter → Bake Until Golden

This easy maple walnut bread comes together by cutting cold butter into flour, adding toasted walnuts, and gently mixing in the wet ingredients before baking until golden.

Preheat the oven to 350°F.

Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides to make removing the bread easier.

Lightly grease any exposed areas of the pan.

Spread the chopped walnuts on a baking sheet.

Toast in the preheated oven for approximately 5–7 minutes, stirring once, until fragrant.

Set aside to cool.

Toasting the walnuts is optional, but it brings out their natural flavor and gives the bread a slightly deeper, nuttier taste.

In a large mixing bowl, sift together the all-purpose flour and baking powder.

Stir gently to combine.

Add the cold, cubed salted butter to the flour mixture.

Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs and begins to hold together slightly when pinched.

Some small pieces of butter should remain visible.

Important: Do not melt the butter or soften it before adding it to the flour.

This recipe uses a different technique than traditional quick breads. Cutting cold butter into the flour helps create its tender, buttery texture.

Add the granulated sugar and cooled toasted walnuts to the flour-and-butter mixture.

Stir gently until evenly distributed.

In a separate medium bowl, whisk together the eggs and whole milk.

Add the maple syrup and vanilla extract.

Whisk until combined.

Gradually pour the wet ingredients into the flour mixture.

Using a spatula or wooden spoon, gently fold everything together until the flour is incorporated.

The batter will be thick and slightly lumpy.

Do not overmix. Stop as soon as the ingredients are combined.

Transfer the batter to the prepared loaf pan.

Spread it evenly with a spatula.

Bake at 350°F for approximately 45–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the bread begins browning too quickly, loosely cover the top with aluminum foil during the final 10–15 minutes.

Remove the loaf from the oven and let it rest in the pan for 10 minutes.

Using the parchment paper overhang, carefully lift the bread from the pan and transfer it to a wire rack.

Allow the bread to cool before slicing.

In a small bowl, whisk together the powdered sugar and maple syrup.

Add milk, a little at a time, until the glaze reaches a smooth, pourable consistency.

Drizzle over the completely cooled bread.

Allow the glaze to set for approximately 10–15 minutes before slicing.