Toasted walnuts and restrained blue cheese give this no-yeast loaf a savory, nutty crumb. Baking powder provides lift, so there is no rising wait.
Savory Walnut Blue Cheese Bread
- Prep: 18 minutes
- Bake: 48 to 54 minutes
Spread the batter evenly in the narrow lined pan before baking. - Temperature: 350°F
- Yield: 10 slices
- Pan: 8 1/2-by-4 1/2-inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup whole milk
- 1/3 cup olive oil
- 1/2 cup chopped toasted walnuts
- 1/2 cup crumbled blue cheese
How to Make the Quick Bread
- Prepare: Heat the oven to 350°F. Grease the pan and line its long sides with parchment.
- Mix dry: Whisk flour, baking powder, salt, and pepper for 30 seconds. Break up any baking-powder lumps.
- Mix wet: Whisk eggs, milk, and oil in another bowl until smooth and evenly combined.
- Fold: Pour wet ingredients into dry and fold eight times. Add walnuts and blue cheese, then continue only until the last dry pocket disappears.
Fold only until the final dry flour pocket disappears. - Bake: Spread the batter evenly in the pan. Bake 48 to 54 minutes, until a center tester has crumbs but no wet batter.
- Cool: Rest 10 minutes in the pan, transfer to a rack, and wait 45 minutes before slicing.
Texture Checklist
- Walnuts are toasted and cooled.
- Flour is spooned and leveled.
- Batter remains slightly lumpy.
- Cheese is evenly distributed.
- The loaf cools before cutting.
Compare our olive feta quick bread, rosemary Parmesan loaf, or cottage cheese ranch dip.
Allergens and Safe Storage
This loaf contains wheat, milk, eggs, and tree nuts. The FDA identifies these as major allergens. Check every packaged label and prevent cross-contact when serving anyone with allergies.
Refrigerate the cooled loaf at 40°F or below within 2 hours. USDA guidance generally limits refrigerated leftovers to 3 to 4 days.
- Refrigerate for up to 4 days.
- Freeze slices for up to 2 months.
- Thaw overnight in the refrigerator.
- Reheat at 325°F for 8 minutes.
Flavor and Mixing Tips
Toast walnuts at 350°F for 6 minutes, then cool them completely. Warm nuts can soften the cheese and activate the batter early.
Blue cheese strength varies. Keep the measured quantity unchanged on the first bake and avoid adding extra salt before tasting the cooled loaf.
Serving Ideas
- Toast one slice until lightly crisp.
- Serve with unsalted vegetable soup.
- Cut into cubes for a snack plate.
- Pair with sliced pear.
Use a serrated knife and a gentle sawing motion. Pressing straight down can compress the tender crumb, especially before the loaf has cooled fully.
For even slices, turn the cooled loaf on its side and mark ten portions before cutting. Refrigerate leftovers promptly rather than leaving the cheese-rich loaf on a serving board.
Serve blue cheese separately for unsure guests. Never label this loaf nut-free, even when visible walnut pieces are small.
Frequently Asked Questions
Can I use pecans?
Yes. Toast and cool the same measured volume, while considering individual tree-nut allergies.
Why did the center sink?
The loaf may be underbaked or overmixed. Test the exact center and stop folding promptly.