20 minutes/ 30 minutes/ 45 minutes/ 1 hour
1 loaf / Single 8-inch cake / 18 muffins
1 cup coarsely crushed walnuts
2 cups (8 1/2 oz) all-purpose flour
1 cup (7 1/2 oz) packed dark brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk or half and half
2 large eggs
8 tablespoons (4 oz; 1 stick) unsalted butter, melted
1 8-oz block cream cheese, softened
1 cup (4 oz) powdered sugar
1/4 cup whole or reduced fat milk
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Toast the walnuts in a small skillet over medium-low heat just until they start to release their nutty aroma. Pour the walnuts into a large heatproof bowl and cool to room temperature.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Gently stir in the walnuts.
Whisk 3/4 cup whole milk or half and half, eggs, and butter together in a medium bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the centre comes out clean.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
Make the frosting by beating the cream cheese and powdered sugar together in the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer on low speed. Drizzle in the whole or reduced fat milk while mixing.