Every once in a while I share a recipe that came about as a special request from my dad. The last time I made pumpkin bread, he asked me if I ever put nuts in it. I said no, but I could…then he launched into how my grandmother used to make the best nut bread. I asked for more details, but instead got handed my mom’s recipe box where I found this recipe. The title said “Mrs. Vanzandt’s Nut Cake.” No idea who Mrs. Vanzandt is but her nut cake is delicious! I decided to turn her cake into Old Fashioned Nut Bread. This was a really easy recipe to prepare. No strange ingredients and the most complicated thing to do was separate the eggs.
The original recipe called for sweet milk. Since I wasn’t sure what that meant, I turned to Google. I found out that back in the day, regular whole milk was referred to as sweet milk to distinguish it from buttermilk. Who knew? In the end I used 2% because that’s what I had. You could use whole milk or even half-and-half for a richer bread. I used walnuts but it would be equally good with pecans or any other kind of nut you enjoy.
Blogland is a little quiet these days. We are in the lull between Fall and Christmas. I will probably start sharing Christmas posts by the beginning of November. As always, I have been thinking about my “plan” and have a few really fun things up my sleeve. So please stay tuned for fresh ideas and inspiration.
Here are more quick bread recipes and some helpful tips. Just click the images!