Whether sweet or savory, I adore any type of quick bread. A quick bread is just that; easy to assemble and no yeast is involved, so it doesn’t need to rise, rest, etc.  This savory version is filled with buttery walnuts, whole wheat flour and white flour, olive oil and fragrant walnut oil.  I bet this would be a nice bread with some chopped rosemary in it as well. Although meant to be a savory bread, serving a slice of this bread at breakfast with creamy mascarpone cheese and a drizzle of honey would also be an excellent idea.

(To view this recipe, click on the following link: http://cooking.nytimes.com/recipes/1012802-quick-walnut-bread)

Tagged: bread, chopped walnuts, Cooking NY Times, NY Times, olive oil, quick bread, quick walnut bread, savory bread, savory quick bread, walnut bread, walnut oil, walnuts, whole wheat flour