Rich Maple Nut Bread
1 cup all-purpose flour
¾ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
½ cup finely chopped walnuts
¼ cup (1/2 stick) butter or margarine
2/3 cup milk
1/3 cup real maple syrup
1 large egg
½ teaspoon vanilla extract
Topping:
3 tablespoons finely chopped walnuts
2 tablespoons sugar
¼ teaspoon ground cinnamon
Heat oven to 350°. Grease and flour loaf pan. In a medium-size bowl, combine flours, baking powder, salt and cinnamon. Stir in the nuts.
In a 1-quart saucepan, melt the butter. Remove from heat and stir in milk and syrup. Beat in egg and vanilla. Stir milk mixture into flour mixture until just blended. Spoon batter into greased pan.
Prepare topping: In a cup, mix remaining walnuts, sugar and cinnamon; sprinkle over batter. Bake 40 minutes or until a cake tester comes out clean. Remove bread from pan and cool completely on wire rack. Wrap it tightly in aluminum foil and let it stand overnight before slicing.
Makes one loaf.
From Country Mornings Cookbook by the editors of Country Living Magazine (The Hearst Corp.; 1989).