Maple Walnut Crumble Bread May 06 2012


I'm on a quick bread kick (say that 10 times fast).  Thank you to King Arthur Flour ("KAF") for sending me their Boyajian Natural Maple Flavor to try – I'm in love! - and for kindly sponsoring a giveaway on my blog.*  (Refer to my Banana Rum Bread post for an explanation of my informal baking relationship with KA.)


As I've said before, like many home bakers, I'm a big fan of KAF and believe they've done so much to keep American home baking traditions alive, relevant and fun. If you are a novice or the most advanced baker, they have something for you - including a wealth of free recipes on their site. 

Crumble topping. It's pretty darn good!



Can hardly tell you how much I love working with this maple flavor. Number one, it's super strong and I started with less than I thought I might need. I teaspoon was plenty and I then added 1/2 teaspoon to the crumble.  Number two, I rarely skip vanilla in any sweet recipe, but I wanted to taste pure maple goodness. Number three, as much as I'm head-over-heels for this new recipe (a take-off on my Banana Rum Bread), I'm already thinking about a maple walnut shortbread and a maple walnut icebox cookie. A baker can dream, right?


I bake so much with vanilla and lemon extract, and occasionally almond extract, that homey, sweet maple felt like it was giving my baking a real pop this week. And it's always cool to try a new product.
For picture taking today, I got carried away and used a great big 1.5 lb loaf pan - which resulted in an obnoxious sized loaf.  At the very least, it's HUGE and I'm freezing half of it. I have a variety of loaf pans, you're not surprised, and I prefer 2 medium pans for this recipe. Making a note for next time!  And definitely go with the bake-and-serve for gift giving. 


*King Arthur Giveaway:

King Arthur is generously sending one lucky baker a set of bake-and-serve quick bread loaf pans, a bottle of Boyajian Natural Maple Flavor and a coupon for a bag of King Arthur flour (redeemable at your local grocer).
To enter the giveaway, simply leave a comment below telling me if you use maple syrup or flavor in your baking, or if your don't!  And if you have a maple walnut cookie recipe, I would be very curious to know more. 
A winner will be chosen by random using random.org on Sunday, May 13th and announced here on the blog. I will name the winner in the comments section below and he/she will have until Wednesday, May 16th at 5pm EST to contact me at info@sweetandsimple.com with a *U.S.* mailing address. As in the past, if you don’t contact me, I will pick a second winner using random.org.


A piece of Maple Walnut Crumble Bread. Yes, please!



Maple Walnut Crumble Bread

Four  3/4lb/12 oz Loaves, 2 medium loaves or 1 great big loaf
(if not using bake-and-serve-pans, be sure to grease/flour your pans)
Have all ingredients at room temperature
Preheat oven to 350° 


Recipe note: A crumble filling/topping is an extra indulgence but makes this loaf special. If you wish, omit the crumble but add the 1/2 cup of chopped walnuts to the bread batter.


Set aside on a sheet pan, 4 bake-and-serve quick bread loaf pans or greased/floured loaf pans


For the bread:

2-3/4 cups/370 grams/13 ounces unbleached all-purpose white flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder


11 tablespoons/5-1/2 ounces/155 grams unsalted butter


1-1/3 cups/266 grams/9 oz sugar


3 large eggs, lightly beaten


2-1/2 cups/500 grams/1 lb 2 ounces unsweetened applesauce

1 teaspoon Boyajian Natural Maple Flavor 

1 TBSP Grade B Maple Syrup


Whisk together flour, salt, baking soda and baking powder, then sift mixture and set aside.


Combine applesauce, maple flavor and maple syrup with a whisk and set aside.

In the work bowl of a stand mixer fitted with a paddle attachment, starting on low speed, beat the butter and sugar until combined. Switch the mixer to medium-high speed until light and fluffy.


Scrape down sides of work bowl. With mixture set to low, add eggs in a slow, steady stream and beat until just combined. Scrape down sides of bowl, then turn mixer to medium-high and beat until well combined, light and fluffy again.


Add the flour mixture all at once and beat until just combined. Mixture will look dry for a batter.


Add applesauce mixture all at once and beat for a few seconds. Remove work bowl from and finish folding in the bananas with a spatula. If skipping crumble and adding just walnuts to batter, do so now.

For the crumble:

8 tablespoons/112 grams/4 ounces unsalted butter, melted

1/2 tsp Boyajian Natural Maple Flavor

1/2 cup/100 grams/3.5 ounces sugar

pinch sea salt

1 1/4 cups/170 grams/6 ounces unbleached, all purpose flour

1/2 cup/65 grams/2 1/4 ounces walnuts, toasted


Whisk together flour, sugar and salt and set aside.

Whiz up toasted walnuts in a food processor until finely ground


Combine dry ingredients with butter and walnuts using the back of a wooden spoon or your impeccably clean hands.


Evenly divide 1/2 the batter between the bake-and-serve loaf pans* (keep them on the sheet pan for baking). Evenly divide 1/2 the crumble among the loaves (middle layer).

Evenly divide the remaining batter between the loaves, smoothing it with a table knife or small offset spatula, then evenly divide the remaining crumble between the loaves (topping).

Bake until toothpick inserted in the center comes out clean, approximately 30 minutes using bake-and-serve loaf pans, approximately 45-55 minutes for a large loaf.  Remove breads to a wire rack and let breads cool completely before wrapping, freezing or refrigerating.


*Whatever pans you are using, 1 or 4, spoon half the batter in the pan, smooth, add crumble, add rest of batter, smooth and top with remaining crumble.

Comments

Pam May 07 2012 at 10:15PM

I have not tried Maple Flavoring and don’t know how I missed that one. Sounds yummy

Karriann May 21 2012 at 10:08AM

Yummy! I could have this everyday for breakfast ;)

“Happy Cooking”

Deb May 07 2012 at 09:58AM

I have used maple syrup in place of honey in recipes. And I have a delightful bar cookie recipe with a shortbread crust and maple syrup, coconut topping. My mom made “maple syrup” by adding maple extract to a simple syrup base. We grew up using her syrup for panacakes, waffles and French toast.

Patti Wunder May 07 2012 at 11:16AM

This looks so yummy!
I don’t bake with maple much, but I always enjoy the flavor when it’s been used in something I’m eating :) Of course my mother always used maple syrup on our oven baked hams. And I’ve use it when preparing bbq sauces.
I’m going to have to try this recipe though. Looks too yummy to pass up.

Lula Hock May 07 2012 at 05:23PM

I love maple flavoring. My favorite Easter Candy is the Maple Cream Eggs and I missed them this year :(!!!!. So glad to have your recipe and the chance to win these wonderful products. Thanks.

taylor May 07 2012 at 06:16PM

I make quick bread all the time but have never used maple syrup. Will have to give it try! I did just buy Organic KAF though. Have you ever used it? Have yet to bake with it but am curious if there is a difference.

Carrie Burrill May 07 2012 at 08:23AM

Great giveaway! I have a soft spot for all things King Arthur! Your bread looks stunning and scrumptious! I do bake and cook with maple regularly! Being in NH Maple Syrup is running through my veins!

Anonymous May 07 2012 at 09:24AM

I love Maple syrup on my pancakes and have used it in cakes before too!

Christine Kitson May 07 2012 at 09:31AM

I have NEVER used maple in a recipe-but I drizzle it over bacon when I bake it in the oven! However, your mention of a maple walnut shortbread-WOW!-I am going to try that!
I have just started using King Arthur flours and so far love them :)

Elle May 06 2012 at 11:12PM

I absolutely adore KAF. And quick breads. And maple! I just baked with maple sugar this weekend, in fact. It was bread. I wasn’t happy with the flavor, though—it needed more, so I need to get some of this maple flavoring, for sure! The bread looks fantastic!

Jamie May 07 2012 at 05:39AM

Mmm stunning loaf and the flavor must be amazing! I love adding maple flavor to my baked goods (and savory) although I don’t do it often enough. I must try this bread recipe! And I LOVE my KAF cookbook! It is a bible and you should only see how many scraps of paper marking recipes are sticking out of the pages.

Teri May 07 2012 at 07:58AM

An old yankee fellow saps our trees and in return gives us a half gallon of fresh maple syrup, we in return give him a gallon of blueberries from the freezer. I use maple syrup in my baked beans, in oatmeal with walnuts and in my tea! I am really looking forward to baking for the grandbabies… wonderful recipe!

BecHeflin May 06 2012 at 07:41PM

Oh my goodness, Michelle… that crumble topping looks GORGEOUS, and I can just about taste the maple love now!
I love baking with pure maple syrup…especially when my beloved bacon is also involved! :)

Andrew's Mom May 06 2012 at 07:46PM

I love maple – it is one of my favorite flavors! Enter me!

Marnely Rodriguez-Murray May 06 2012 at 08:48PM

I’ve never used the extract/flavoring, but I do like baking with maple sugar and maple syrup! Oh and glazing meats with it as well! I bet a drop of this extract in a bbq sauce would be awesome! Or brushed on bacon? ;)

Jo Ann Buller May 06 2012 at 08:55PM

this looks so yummy. i’ll have to try it out as soon as i can.

Yuri - Chef Pandita May 06 2012 at 06:34PM

What a gorgeous loaf, Michelle :) happy Sunday!

Amy May 06 2012 at 06:38PM

I DO use maple syrup…and maple flavoring!

Jeffrey May 06 2012 at 06:52PM

I’ve used maple syrup as a substite for sugar in some quick breads and have used maple flavoring to make glazes for cookies and doughnuts. I am also a big fan of King Arthur Flour, not only do they sell great products they stand behind them as well. The crumble topping on your bread looks delicious!

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