I made these as muffins instead of bread. Did not have barley flour on hand, so just used all white whole wheat. Cut brown sugar down to 1/2 cup. Cut walnuts IN bread down to 1/2 cup. (Saving a few calories with both these modifications). Used plain yogurt, as no Greek on hand. Made syrup with 1/3 cup OJ and 1/8 cup honey (it line with the Greek theme and cut added sugars slightly). Brushed top of muffins with syrup twice, then dipped into bowl of chopped nuts to top. They are lovely. The texture is very light, especially considering the whole wheat. You can really taste the cloves. Yummy.
Greek Walnut Spice Cake
From EatingWell: January/February 2010
A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.