Best Old Fashioned Nut Bread Recipes

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

OLD FASHIONED BANANA NUT BREAD

Steps:

• Preheat oven to 350.
• Mix butter and sugar together until smooth.
• Mix baking soda and sour milk or orange juice, and set aside.
• Add eggs, bananas, baking soda mixture, and flour to butter and sugar mixture, mixing well after each addition.
• Stir in nuts.
• Pour into greased or buttered loaf pan.
• Bake at 350 for 1 hour.
• Cool completely before slicing.

OLD FASHIONED DATE NUT BREAD

Steps:

• Mix first five ingredients in bowl(leave all nuts whole). In another bowl mix next 5 ingredients.
• Add cherry juice to the last five ingredients. Add first five ingredients and
• last add in eggs.
• Put in greased loaf pan or small loaf pans.Depends on size of your pans.
• Bake at 325 for 1 1/2 hours. If using small loaf pans check after 1 hour.
• Remove from pans and cool on wire racks. Enjoy as much as my family.
• and friends do!

OLD FASHIONED BANANA NUT BREAD

Steps:

• 1. Preheat the oven to 350 degrees. Prepare two medium loaf pans by greasing well. 1. Carefully measure the flour and then combine the flour with the remaining dry ingredients. 2. Mix the mashed bananas and the lemon juice together and set aside 3. Cream the butter and sugar together. Add the eggs one at a time, beating after each addition. Beat until light and fluffy. 4. Add the banana mixture and beat well. 5. Add the milk and combine well. 6. Add the dry ingredients and the nuts. Mix until just combined, scraping the sides as needed. 7. Remove the batter to the loaf pans and bake for fifty minutes or until the bread tests done with a skewer or toothpick inserted in the center of the loaf. 8. Remove from the pans and cool on a wire rack.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl.
• Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl.
• Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

OLD-FASHIONED DATE-NUT BREAD RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage. Yield: 1 loaf, about 16 servings.

OLD FASHIONED NUT BREAD

Steps:

• Make a batch of sweet dough. I make it from scratch but there are store brands that are good. This part is critical. On a large surface, put a table cloth or other cloth, sprinkle it liberally with flour. Place the dough in the center and working outward, roll the dough as thin as possible. Then with the flat of your hands, turned up, from the center out, gently pull the dough and make it even thinner. If any portion breaks, pinch it back together. When it is as thin as possible, cover for 1/2 hour.
• Grind the walnuts in a meat grinder or food processor. Place them in a bowl. Add enough evaporated milk to make a nutty paste, not too thin but spreadable. With a tablespoon, apply the nut paste to the dough, leaving an inch or so free of the paste.
• Then, add 'dots' of butter or margarine over the nut paste. Then sprinkle the Cinnamon on top of the mix.
• Finally, roll the dough with your hands into shape, a long roll, which you will then place in a heavy skillet or heavy baking pan at least 9 x 9 into a spiral shape (depending on the size of the roll, may need 2 pans). Bake in a 375 degree oven, preheated, for about one hour, until the top is a nice medium to darker brown. After removing from oven, brush top with melted butter to soften the crust. When it cools, wrap tightly in foil wrap. This bread will easily last ten days if wrapped tightly after each use. Best when sliced thin but to each his own. :)