Walnut Loaves: Fragrant and Perfect as a Bread Alternative

Walnut loaves are rustic, nutty mini breads with a beautifully crisp semolina crust and a tender, hearty crumb. They’re a flavorful alternative to classic bread—ideal for serving with soups, cheeses, or even breakfast spreads. With no yeast or rising time required, these quick breads are ready in under 30 minutes, making them perfect for weeknight meals or last-minute guests.

Why Everyone Will Love This Recipe

• Nutty and aromatic with chopped walnuts in every bite
• No yeast needed—ready in just 30 minutes
• Great bread alternative for soups, charcuterie boards, or snacking
• Naturally vegan and made with simple pantry staples

What Are Walnut Loaves?

These mini walnut loaves are dense, satisfying quick breads enriched with extra virgin olive oil and semolina for added texture. Unlike traditional yeast bread, they use baking powder as a leavening agent, so there’s no need to wait for the dough to rise. With chopped walnuts kneaded right into the dough, every bite bursts with flavor and crunch—making these loaves a savory highlight on any table.

Pro Tips for the Best Walnut Loaves

• Use freshly chopped walnuts for the best flavor and texture. Toast lightly beforehand for extra nuttiness.
• Don’t over-knead: Just mix until the dough holds together to avoid toughness.
• Semolina coating adds a rustic crunch—don't skip it!
• Serve warm: These loaves are best enjoyed slightly warm with a drizzle of olive oil or a pat of butter.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose?

Yes! Swap half the all-purpose flour with whole wheat for a more rustic flavor.

Do I need to toast the walnuts?

It’s optional, but toasting enhances their flavor. Toast for 5 minutes at 350°F (175°C) before adding.

Can I add herbs to the dough?

Absolutely. Try rosemary, thyme, or oregano for a savory twist.

What’s the texture like?

These loaves are dense yet soft, similar to Irish soda bread, with a crunchy exterior from the semolina.

How to Store

Once cooled, store the walnut loaves in an airtight container or zip-top bag at room temperature for up to 3 days. To reheat, pop them in a 300°F (150°C) oven for 5–7 minutes until warmed through.

How to Freeze

Freeze cooled loaves in a freezer-safe container or wrap individually in plastic wrap and foil. Store for up to 2 months. Thaw at room temperature or reheat from frozen in a low oven until warmed and slightly crisp.

How to Make Walnut Loaves

Step 1

Step 1

In a mixing bowl, combine semolina, all-purpose flour, salt, and baking powder. Whisk to blend.

Place walnuts on a cutting board and chop them into small pieces. Set aside.

Step 2

Step 2

Add water and olive oil. Mix with a spoon or spatula until a dough starts to form. Knead by hand until smooth and compact.

In a mixing bowl, combine semolina, all-purpose flour, salt, and baking powder. Whisk to blend.

Step 3

Step 3

Knead chopped walnuts into the dough until evenly distributed.

Add water and olive oil. Mix with a spoon or spatula until a dough starts to form. Knead by hand until smooth and compact.

Step 4

Step 4

Transfer dough to a floured surface and divide into 4 equal pieces. Shape each into a small loaf or stick.

Knead chopped walnuts into the dough until evenly distributed.

Step 5

Step 5

Roll each loaf in semolina to coat, then place on a parchment-lined baking tray. Bake at 360°F (180°C) for 20 minutes, or until golden.

Transfer dough to a floured surface and divide into 4 equal pieces. Shape each into a small loaf or stick.

Step 6

Step 6

Let cool slightly, then serve warm or at room temperature.

Roll each loaf in semolina to coat, then place on a parchment-lined baking tray. Bake at 360°F (180°C) for 20 minutes, or until golden.

Step 7

Step 7

Let cool slightly, then serve warm or at room temperature.