Whole Wheat Brown Sugar Quick Bread

Quick Whole Wheat Spice Bread with Brown Sugar, Orange Zest and Walnuts

This afternoon, as my five year old drifted off to napland, she  opened her eyes to dreamily ask, “Mommy, after my nap, can I have TWO MORE PIECES of that bread you made, with butter?”  I smiled and nodded, and she was fast asleep.  Inspiring that kind of delight is the best reward a cook can hope for, in my book.

It’s lucky that this recipe makes two loaves of bread, because my family started  hovering around the cooling rack the moment the bread came out of the oven.  The source of this recipe, Cheryl Sternman Rule (writer of this lovely blog), calls it “Toasting Bread.”  She advises you to cool the bread completely before slicing,  toasting, and spreading it with honey butter.  I am here to tell you that the “letting it cool” part will be very difficult.  We could not withstand the siren scent and ate most of the first loaf warm, slathered in salted butter.  It was heavenly.  Lest it appear that I am contradicting Ms. Rule, however, I should add that the loaf we could bear to let cool was indeed delicious toasted.Quick Whole Wheat Spice Bread with Brown Sugar, Orange Zest and Walnuts: Grease two loaf pans well with softened butter.  Whisk an a egg in large bowl, then whisk in 3 Tbs. honey, 1 c. dark brown sugar and 1 1/2 c. milk.  Zest two oranges directly into the bowl.  Trade your whisk for a wooden spoon or spatula and stir in the dry ingredients: 2 c. whole wheat flour, 2 c. all-purpose flour, 3/4 tsp. ground cloves, 1/2 tsp. salt, and 4 tsp. baking powder.  Mix well, then add 1 c. chopped walnuts and mix again.  Divide batter between your two prepared pans.  Bake at 350 for 45-50 minutes, until a toothpick tester comes out clean.  Remove from pans and cool on a rack.  Hover over the bread, inhaling deeply, resisting as long as you like, then serve toasted (or still warm) with butter.

 

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31 thoughts on “Quick Whole Wheat Spice Bread with Brown Sugar, Orange Zest and Walnuts

  1. musingmar

    This sounds delicious, and I imagine the cloves make it smell heavenly. I love the image of the family crowding round when the loaves came out of the oven. Such a wonderful experience for children.

    Reply
    1. emmycooks Post author

      It was a wonderful experience to share with my children–but ALSO, I should have added this, with my parents and my 98-year-old grandfather who were visiting. And I should say it wasn’t only the little ones who couldn’t back away from the bread. :)

      Reply
  2. ceciliag

    That is so sweet, going to sleep dreaming of food already!! And I also love the idea of this bread, I am having a wee orange zest run myself at the moment, why did i not think of it in bread.. great idea! c

    Reply
    1. emmycooks Post author

      I love orange peel (and all citrus, really). I am plotting to candy some to use in granola soon, and I recently saw a recipe for an almond-orange cake (which I have made often) topped with candied orange slices (which I have never made but will soon). In the fall I always think I will mourn the end of peaches and berries, but at this time of year I don’t want citrus season to ever end!

      Reply
  3. cheryl

    Doesn’t it make the house smell amazing? The long history of this bread is the best part. That, and the fact that folks like you are giving it a renewed life. So glad you’re all enjoying it.

    Reply
    1. emmycooks Post author

      Thank you for the recipe! All four generations of my family who were together here this weekend did enjoy the bread immensely. So much, in fact, that I am planning to make more loaves tomorrow. It may become a tradition in my own family, and be remembered by my own daughters some day. That’s the nice thing about food, isn’t it? So ephemeral and yet so lasting.

      Reply
    1. emmycooks Post author

      Oh, so funny, I just replied to your comment above and then got down here and saw that you have already eaten the bread you made. :) So you know how good it is! But don’t thank me for the recipe, thank Cheryl: 5secondrule.typepad.com. :)

      Reply
  4. Wild Cookery!

    Looks absolutely delicious! I made what I call ‘dessert bread’ this past Sunday, using coffee, cocoa, oats, and brown sugar. It came out quite tasty. I’ve found a local source for whole red grain wheat, and I’ll be buying a big bag and grinding my own this year. Looks like a great recipe to try it out on! :)

    Reply
    1. emmycooks Post author

      Your dessert bread sounds amazing! Was it a whole wheat bread also? It’s so great that you have a good local source of wheat, I think fresh grains and flours are so delicious. We get them from our CSA here in Seattle. Enjoy!

      Reply
  5. Katherine Schooler

    Your mom brought us some of your bread and Harold loved. I will have to figure out how to make it without eggs but it certainly smells worth a try. Thank you, thank you! And for all the other great ideas on your blog!

    Reply
    1. emmycooks Post author

      Hi Kath! I’m so glad Harold liked the bread and you like the blog. :) If you come up with a good egg-free version, please let me know! xo

      Reply
  6. feistyredhair

    I am definitely going to make this. Since I already bake our own bread, I’m always looking for something to change up the standard whole wheat recipe I use, yet not too far afield since that’s what we like!

    Reply
  7. Jolene Konnersman

    I’m not much of a baker, but I made this bread last night (substituting pecans for walnuts) and it was both easy and delicious, especially when topped with Cardamom ice cream for dessert!

    Reply
    1. emmycooks Post author

      Sounds like you’re a baker to me! And I love the idea of making a whole-wheat sandwich with ice cream. :) Where did you find cardamom ice cream? I want that. Hope you’re having a nice weekend!

      Reply

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