Grandma'S Nut Bread
Grandma's Nut Bread is a moist, nut-filled loaf with a hint of sweetness, perfect for breakfast or snacks, appealing to those who love homemade baked goods.
Ingredients
Instructions
- Mix powdered sugar, egg yellow, brown sugar, and milk together.
- Sift flour, baking powder, and salt together. Combine with the wet ingredients.
- Add the beaten stiff egg white and fold into the batter.
- Allow the batter to rise for 20 minutes.
- Bake the loaves at 325°F for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have brown sugar, you can substitute with white sugar mixed with a bit of molasses for a similar flavor. Feel free to experiment with different nuts, such as walnuts or pecans, to personalize the nut bread to your taste.
Serving Suggestions
This nut bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or afternoon tea. Consider serving it alongside a slice of Tomato-Cheese Pie for a comforting meal, or enjoy it as a sweet treat on its own anytime.
Storage & Reheating
Store leftover nut bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a toaster or oven until warmed through, which helps revive its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Nut Bread contains roughly 3551 calories, with 59g protein, 739g carbohydrates, and 42g fat. It is an excellent source of iron (146% of the Daily Value), protein (119% of the Daily Value), and calcium (61% of the Daily Value). Note that it is relatively high in sodium, at 1517mg per serving (66% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser bread. You might want to start with a 50/50 mixture of whole wheat and all-purpose to see how you like the texture before going fully whole grain.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more milk, one tablespoon at a time, until it reaches your desired consistency. It's essential to maintain a balance, so be cautious not to add too much at once.
Can I make this recipe in advance?
Absolutely! You can prepare the batter a day ahead and store it in the refrigerator. Just allow it to come to room temperature before baking. This can help enhance the flavors and make your baking day easier.
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).