Maple Nut Chiffon Bread
Maple Nut Chiffon Bread offers a light, airy texture with rich maple flavor and crunchy nuts, perfect for breakfast or teatime treats that impress with its delicate crumb.
Ingredients
Instructions
- Whip the egg whites until stiff peaks form.
- Sift together the flour, sugar, baking powder, and salt.
- Mix in the brown sugar.
- Add the oil, unbeaten egg yolks, cold water, and maple flavoring to the dry ingredients and mix well.
- Gently fold in the whipped egg whites and chopped nuts.
- Pour the batter into an ungreased loaf pan.
- Bake at 325°F for 50-55 minutes, or until the top springs back when touched.
- Remove from oven and turn the pan upside down on a wire rack to cool.
Tips & Substitutions
To achieve the lightest texture, ensure your egg whites are whipped to stiff peaks before folding them into the batter. If you don't have maple flavoring, vanilla extract can be a suitable substitute, though it will change the flavor profile slightly. For a nut-free version, simply omit the chopped nuts or replace them with additional flour.
Serving Suggestions
This delightful chiffon bread pairs beautifully with a spread of cream cheese or butter. For a delicious breakfast or brunch, serve it alongside a Winter Vegetable Medley or a fresh fruit salad. It can also be enjoyed as a sweet snack with a cup of tea or coffee.
Storage & Reheating
Store any leftover Maple Nut Chiffon Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply thaw at room temperature and warm in a toaster oven for a few minutes to restore its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Nut Chiffon Bread contains roughly 502 calories, with 21g protein, 34g carbohydrates, and 31g fat. It is an excellent source of protein (41% of the Daily Value), iron (28% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 1262mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just yolks for this recipe?
Using whole eggs instead of just yolks will alter the texture and density of the chiffon bread, making it heavier. The light, airy texture relies on the separation of the yolks and whites, so it's best to follow the recipe as written.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this recipe, as they complement the maple flavor beautifully. If you're looking for a different taste, try using almonds or hazelnuts, but be sure to chop them finely for even distribution in the batter.
Is it necessary to use an ungreased pan?
Yes, using an ungreased pan is crucial for chiffon breads as it allows the batter to cling to the sides during baking, which helps it rise. If you grease the pan, the bread may collapse or not achieve the desired height.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).