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Nut Bread

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  10 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 1 large loaf, 2 small loaves, or 6 mini-loaves (18 servings total)
Whatever your favorite nut; pecans, almonds, walnuts, peanuts, or hazelnuts; they'll be right at home in this traditional nut bread. Make one large loaf or several mini-loaves to give as gifts.
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 beaten egg
1 2/3 cups milk
1/4 cup cooking oil
3/4 teaspoon almond extract
3/4 cup chopped pecans or other nuts
Nut Bread Recipe at
Grease a 9-by-5-by-3-inch loaf pan, two 7 1/2-by-3 1/2-by-2-inch loaf pans, or six 4 1/2-by-2 1/2-by-1 1/2-inch individual loaf pans; set aside.

In a medium mixing bowl stir together flour, sugar, baking powder, salt, and baking soda. Make a well in the center of the flour mixture. In a small mixing bowl combine beaten egg, milk, oil, and almond extract. Add egg mixture to flour mixture, stirring just till combined. (The batter should be lumpy.) Stir in nuts.

Pour batter into prepared pan or pans. Bake in a preheated 350 degrees F oven for 1 to 1-1/4 hours for the 9-by-5-by-3-inch loaf, 40 to 45 minutes for the 7 1/2-by-3 1/2-by-2-inch loaves, and 30 to 35 minutes for 4 1/2-by-2 1/2-by-1 1/2-inch loaves; when done, a toothpick inserted near the center of a loaf will come out clean.

Cool in the pan or pans for 10 minutes. Remove from pan or pans; cool thoroughly on wire racks. Wrap and store overnight before slicing.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 large loaf, 2 small loaves, or 6 mini-loaves (18 servings total)
Calories: 195
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 29g
Sodium: 136mg
% Cal. from Fat: 32%
Cholesterol: 13mg
Protein: 4g
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