NUT LOAF
Hi welcome to our website!
If you are looking for a lovely nut loaf recipe you are in the right place!
This is a family recipe and one my Aunt Clara shared with us and would make for years at Christmas time....But today I like making it anytime I need that little taste of home!
I'm using a mix of all-purpose white and whole wheat flour for this recipe. But you can use one or the other. Sift all dry ingredients together, then toss in crushed walnuts or nuts of choice.
Mixing the wet ingredients in with the dry ingredients until all combined, then scoop into a 9 x 6inch greased pan or lined with parchment paper.
Please continue onto our aunt clara's recipe and please watch our short video tutorial before you go! Also I will share a link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- All- purpose flour - 3 cups, white or whole wheat
- Sea salt - ½ tsp
- Crushed walnuts - 1 or 1½ cups
- Egg - 1 large
- Water - ½ cup
- Milk - 1 cup
- Sugar - ¾ cup, or less
- Baking powder - 4 tsp
- Almond extract - 1 tsp
- Oil - 1/3 cup, canola or vegetable
Instructions
In a bowl sift all dry ingredient’s, add crusted walnuts, keeping a few for the top. In a small bowl crack egg, add water, milk, oil and almond extract, whisk well.
Then add to dry ingredient’s and blend well together until smooth.
Grease bread pan or pan of choice, add a piece of parchment paper in pan and scoop batter in pan and top with extra crusted walnuts. “ Aunt Clara would use Almonds sometimes for the top”
Preheat oven of 350ºF for 45 to 60 minutes, or toothpick clean and golden brown.
Remove from oven and let come to room temperature before cutting.
Bonita’s Tips:
I used 1 cup All-purpose whole wheat flour and 2 cups All-purpose white flour
Sifting flour gives it a cake like flour texture.
You can add vanilla if you don’t like almond extract.
Putting parchment paper in pan, makes them easier to remove from pan, and stops from burning the loaf.
Allergens
Egg, Milk, Nuts, Wheat, White Flour
Years ago my Aunt Clara would make this NUT LOAF every Christmas time and make a extra one for us. I’m so excited for you to make this one and if you like walnuts I believe it is the best nut to use. Even though you can use any type in this recipe…..
Just look at this beautiful nut loaf, baked with crushed walnuts and extra over the top!
What until nut loaf comes to room temperature before cutting it, sliced whatever way you like to serve it. Top with butter or glaze with a icing of choice.
Whatever way you serve it is totally up to you.
But I believe you will love this recipe…..
Thank you so much for stopping by here today and we hope you enjoyed our Aunt Clara’s family recipe. Don’t forget to watch our short video tutorial and please leave us a message and don’t forget to join our NEWSLETTER and share this recipe with your family….
From our kitchen to yours and from myself, RMHussey Productions and Team, have a wonderful day!
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Greetings! Thank-you so much for sharing your family recipe; it was exactly what I was looking for! It rose up very nicely and the flavour is really wonderful. I used pecans as the nut. I think it will make a lovely breakfast bread. Thanks!!
Hi Kari! Thank you for letting us know you made and enjoyed our nut loaf recipe. I’m so glad you used a pecan to replace the walnuts. I like those as well. This bread recipe would make a lovely breakfast bread for sure. Enjoy Bonita