Marche-style walnut bread is a dessert prepared throughout the autumn season, often found on tables during Christmas.
In the Macerata area, it is customary to prepare it at Christmas and eat it after the midnight Mass on Christmas Eve, although not everyone follows this tradition.
The walnut bread is made by working on a leavened dough and then adding walnuts, raisins, and chopped dried figs at the final stage, before baking it.
It can be prepared whole, as I did, or in smaller portions like buns, which might be more practical.
A little-known dessert, but you know I always look for recipes known by few, which are seldom replicated.
I still recommend giving it a try. Coming from me, who doesn’t love nuts in desserts, you can trust me—you will be truly satisfied.
If you decide to replicate my recipe, I will be very happy. If you like, send me a photo of the recipe you made, and I will post it on my Facebook page under your name.
Approx. 370 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Marche
- Seasonality: Autumn, Winter, Christmas
Ingredients to make Marche-style Walnut Bread
- 0.7 oz water
- 0.5 oz fresh yeast
- 0.5 cups sugar
- 0.3 cups extra virgin olive oil
- 1.8 oz raisins
- 2.6 oz walnuts
- 3.5 oz dried figs
- 4 cups all-purpose flour
- grated zest of 1 orange
- 1 tsp ground cinnamon
Tools
- 1 Baking sheet baking sheet
Preparation of Marche-style Walnut Bread
First, soak the dried figs and raisins in separate bowls for half an hour in warm water, and soak the walnuts in another bowl.
In a separate bowl, dissolve the yeast in water, add the oil, and stir.
Next, add grated orange zest, cinnamon, and some of the flour, mix well, add the sugar and remaining flour, and continue to work until you get a well-blended dough.
I did everything by hand, but of course, you can use a stand mixer for extra help.
Let it rest in the covered bowl for 30 minutes.
After the time has passed, drain the raisins, drain and chop the figs, retrieve the dough, press and spread it inside the bowl, and add the raisins, chopped figs, and walnuts in the center.
Close all the fruits inside the dough and knead the dough incorporating the fruits.
Take a long baking sheet and with the obtained dough create a loaf shape, I placed parchment paper on the base and wrapped it slightly around the shape given to the dough to prevent it from spreading.
At this point, let it rise for 1 hour, the time will depend on the room temperature, but it should double in size.
Once risen, preheat the oven to 350°F and bake for about 25-30 minutes.
Alternatively, instead of shaping it into a loaf, you can make small buns, let them rise, and then bake them at the same temperature for about 15-20 minutes, depending on their size.
