Quick Bubble Nut Bread
A warm, nutty bread with cinnamon and brown sugar, perfect for breakfast or dessert, offering a sweet, crunchy topping and soft, flavorful layers.
Ingredients
Instructions
- Put chopped walnuts in the bottom of the Bundt pan.
- Mix sugar and cinnamon together.
- Separate the refrigerated buttermilk biscuits and cut each into quarters.
- Roll each biscuit piece in the cinnamon-sugar mixture.
- Stack the coated biscuit pieces in the prepared pan over the walnuts.
- Mix brown sugar and melted butter together.
- Pour the brown sugar and butter mixture over the stacked biscuits.
- Bake at 350°F (175°C) for 30 minutes.
- Let the bread cool slightly in the pan.
- Remove from the pan and serve.
Tips & Substitutions
For a variation, consider adding dried fruits like raisins or cranberries to the biscuit mixture for added sweetness and texture. If you don't have walnuts, pecans or almonds work well as substitutes. Ensure the butter is melted but not too hot to avoid cooking the biscuits. If you prefer a less sweet option, reduce the sugar in the cinnamon mixture.
Serving Suggestions
This bread is best served warm, drizzled with a bit of maple syrup or honey for extra sweetness. It pairs beautifully with coffee or tea, making it a delightful addition to breakfast or brunch. For a complete meal, serve alongside a fresh fruit salad or some yogurt. It also complements the flavors in Helen's Delight for a varied dessert spread.
Storage & Reheating
Leftover Quick Bubble Nut Bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Bubble Nut Bread contains roughly 838 calories, with 10g protein, 61g carbohydrates, and 63g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 frozen biscuits instead of refrigerated ones?
Yes, you can use frozen buttermilk biscuits. Just make sure to thaw them completely before cutting and coating them in the cinnamon-sugar mixture to ensure even cooking and flavor distribution.
What can I use instead of buttermilk biscuits?
If you don't have buttermilk biscuits, you can use regular refrigerated biscuits or even homemade biscuit dough. Just ensure they are similar in size and texture for the best results in baking.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Be mindful of the cooking time, as ovens can vary; check a few minutes before the recommended baking time.
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).