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Walnut Swirl Bread

Rich and moist.

Quick Facts

Prep Time: 30 minutes
Rise Time: 45 to 60 minutes
Bake Time: 45 to 55 minutes
Yield: 1 loaf (12 servings)


  • Dough:
  • 2-1/2 to 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine

  • Walnut Filling:
  • 1/3 cup milk
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons brown sugar
  • 1 egg lightly beaten
  • 1-1/4 cups Fisher® Chef’s Naturals Walnuts, finely ground
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • Glaze: (optional)
  • 1/2 cup powdered sugar
  • 1 tablespoon butter OR margarine, melted
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk


  1. For Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Cover and let rest for 10 minutes.
  2. For Filling: Heat milk in a small saucepan over medium heat until bubbles begin to form around edge. Reduce heat to low. Combine corn syrup, brown sugar and egg; add to hot milk. Stir over low heat, until mixture begins to thicken, about 5 minutes. Add walnuts, cinnamon and vanilla and continue to cook just until mixture reaches spreading consistency. Set aside to cool slightly.
  3. Roll dough out on a floured surface to a 22 x 9-inch rectangle. Spread surface evenly with walnut filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in warm, draft-free place for 45 to 60 minutes, or until doubled.
  4. Bake in preheated 350°F oven for 45 to 50 minutes until done. (Bread is done when internal temperature reaches 190° to 195°F.) Remove from pan and cool on wire rack.
  5. For Glaze: Combine powdered sugar, butter, vanilla and enough milk to reach drizzling consistency. Stir until smooth. Drizzle over Walnut Swirl Bread when slightly cooled.
  6. Variation: To make Chocolate Chip Walnut Swirl Bread, sprinkle 1/2 cup mini chocolate chips over walnut filling before shaping dough into loaf.