Crunchy Nut Bread Recipe

From Dorothy McNett's Recipe Book.

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Crunchy Nut Bread

From Dorothy McNett's Recipe Book at Not exactly "quick" but is easy. It needs a longer baking time in a slower oven than most quick breads, but if you have the time, it is worth it!

1/2 cup almonds
1/2 cup pecans
1 cup all purpose unbleached organic flour
1 cup stone ground whole wheat flour
2 teaspoons baking powder
1 teaspoon fine grain sea salt
1 egg
3/4 cup sugar
1 teaspoon olive oil
1 cup whole milk

In food processor with steel chopping blade in place, chop nuts finely. Add flours, baking powder, and salt and whirl to blend. In batter bowl, whisk the egg, sugar, oil, and milk. Gradually add to flour mixture, blending until smooth. Pour into oiled 9 by 5 inch loaf pan and let stand 20 minutes. In meantime, preheat oven to 325 degrees. Bake for about 1 hour and 15 minutes. Cool slightly and then turn out of the pan, slice and serve.

Recipe created 2007-01-24.

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