Easy Old Fashioned Nut Bread
An easy recipe for Old Fashioned Nut Bread that used basic ingredients from your pantry. Very quick to prepare and delicious!
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, his mother, used to make the best nut bread. Â 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!
Sweet Milk in Nut Bread
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, in order to distinguish it from buttermilk. Who knew? In the end I used 2% milk because that’s what I had. You could use whole milk, or even half-and-half, for a richer bread. For the nuts, I used walnuts. This nut bread would be equally good with pecans.
Old Fashioned Nut Bread
Ingredients
- 1/2 cup shortening (Crisco)
- 1 1/2 cups sugar
- 1 cup milk
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1 cup chopped nuts
Instructions
- Preheat oven to 350 degrees F.
- 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.
Notes
This recipe yielded 4 small loaves. Pan size: 6 x 3.5 x 2 inches.
Like my mom’s old fashioned soft sugar cookies, this bread takes me back to a simpler time…and any recipe that calls for sweet milk is a winner in my book!
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