- Special Pricing
- Active Time 10m
- Total Time 1h 5m
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
Grease a 9 x 5 x 3-inch loaf pan, two 7 1/2 x 3 1/2 x 2-inch loaf pans, or six 4 1/2 x 2 1/2 x 1 1/2-inch individual loaf pans; set aside.
In a medium mixing bowl, stir together the flour, sugar, baking powder, salt and baking soda. Make a well in the center of the flour mixture. In a small mixing bowl, combine the beaten egg, milk, oil and almond extract. Add the egg mixture to the flour mixture, stirring just till combined. (The batter should be lumpy.) Stir in the nuts.
Pour the batter into the prepared pan or pans. Bake in a preheated 350 degrees F oven for 1 to 1-1/4 hours for the 9 x 5 x 3-inch loaf, 40 to 45 minutes for the 7 1/2 x 3 1/2 x 2-inch loaves, and 30 to 35 minutes for 4 1/2 x 2 1/2 x 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.
nutrition information per serving
195 calories; 7g total fat; 13mg cholesterol; 136mg sodium; 29g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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