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Sourdough Maple Walnut Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Sourdough Maple Walnut Bread Recipe

Reminiscent of sourdough flapjacks with a drizzle of Vermont maple syrup, this bread is delicious at any time of day.

At a glance

1 loaf, 16 slices
Nutrition information


Choose your measure:


  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the starter, buttermilk, melted butter, eggs, maple syrup, and maple flavor (if using). Add the wet ingredients to the dry, stirring just until the mixture is evenly combined. Stir in the walnuts.
  4. Spoon the batter into the prepared pan. Bake until the top of the loaf is golden brown and a paring knife inserted in the center comes out clean, 65 to 70 minutes. Tent the bread with foil after 45 minutes if it's browning too quickly.
  5. Remove the bread from the oven and cool in the pan on a rack for 15 minutes before turning it out of the pan. Return to the rack and cool completely before slicing.
  6. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size one 1/2" slice, 72g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 248
  • Calories from Fat 117
  • Total Fat 13g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 204mg
  • Total Carbohydrate 30g
  • Dietary Fiber 2g
  • Sugars 13g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.