Wednesday, December 23, 2009

Nut Bread

Mmmmmm. My mom gave me this recipe as well. I fiddled with it a bit to meet my needs and interests. It's a very versatile recipe that's open to a lot of variations. Mom says it only gets better with time in the freezer. We will see about that.
I baked a big loaf and divided it between friends. It looked too yummy though that i'll be baking another loaf before we go camping to bring along... and to have to snack on christmas morning.

Note: this recipe doesn't even call for oil in the first place as the nuts provide enough of that on their own.

  • 3 1/2 cups flour (again i've been using a 50/50 whole wheat/white blend)
  • 1 cup sugar (i only used 3/4)
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 cups milk (here's where i majorly deviated. Instead i used one cup cran/applesauce and 1 cup orange juice. i don't usually like orange flavors in baked goods, but i think in this case it'll be really nice and sweeten things up a bit)
  • 2 eggs (i used 3 as mine are so small)
  • 1 cup chopped nuts (local pecans)
  • cranberries. I think i added about 1/2 cup, maybe more.
  1. Preheat to 350. 
  2. Mix all dry ingredients
  3. Add remaining ingredients and stir well until mixed
  4. Pour into pans (this recipe filled 1 9x7 pan) and let stand 20 minutes
  5. Bake for 50 minutes
  6. Remove and let cool a bit, then remove from pan onto a nice towel to finish cooling.
*Notes On My Variations*
Since i had dense applesauce and juice instead of milk i cooked at a lower temperature and cooked a longer total of 1 hour. The first 45 minutes i cooked at 325 bringing it up to 350 for the last fifteen. I was also baking in my toaster oven so i lowered the rack one notch halfway through as the bread rose, that may not be an issue in a nice centered rack in a normal oven.

I think this next time i make it i might be a little crazy and include some chopped organic chocolate that has freeze dried orange rinds in it.

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