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.
Old Fashioned Nut Bread
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 c. milk
- 1 teaspoon vanilla
- 2 1/2 c. flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1 c. chopped nuts
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together shortening and sugar.
- In a separate bowl, whisk flour, baking powder and salt.
- Add the flour mixture to the sugar mixture a little at a time, alternating with the milk.
- Add vanilla and egg whites. Combine well. Make sure to scrape the sides of the bowl.
- Fold in nuts.
- Pour into prepared bread pans and bake for 30 minutes or until a knife inserted in center of loaf comes out clean.
- Cool slightly in pans and then remove to cooling rack.
This recipe yielded 4 small loaves. Pan size: 6 x 3.5 x 2 inches.
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!