Graham Nut Bread
Graham Nut Bread offers a hearty, nutty flavor with a tender crumb, perfect for breakfast or snacktime, appealing to those who enjoy wholesome, flavorful baked goods.
Ingredients
Instructions
- Mix together all ingredients until well combined.
- Pour the batter evenly into 2 greased loaf pans.
- Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting part of the white flour with whole wheat flour. If you don't have sour milk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. To enhance the nutty taste, lightly toast the chopped nuts before adding them to the batter.
Serving Suggestions
Serve slices of Graham Nut Bread warm or toasted, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea for a delightful breakfast or snack. For a unique dessert, consider serving it alongside vanilla ice cream or a slice of Grandma'S Silk Pie for a comforting treat.
Storage & Reheating
Store leftover Graham Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. When ready to enjoy, thaw it at room temperature and reheat slices in the toaster or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Graham Nut Bread contains roughly 321 calories, with 4g protein, 57g carbohydrates, and 9g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1132mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes to create a sour effect, which will work well in this recipe.
What types of nuts work best in this recipe?
Chopped walnuts and pecans are great choices for this recipe, as they add a rich flavor and texture. However, feel free to experiment with almonds or hazelnuts to suit your taste preferences.
Can I make this bread gluten-free?
Yes, you can substitute the graham flour and white flour with a gluten-free all-purpose flour blend designed for baking. Just ensure that it includes a binding agent like xanthan gum for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).