Old Fashion Walnut Bread
A hearty walnut bread with a tender crumb and nutty flavor, perfect for breakfast or snacks, appealing to bread lovers and those craving a slightly sweet treat.
Ingredients
Instructions
- Resift flour with sugar, baking powder, and salt.
- Add egg, milk, melted shortening, and vanilla to the dry mixture.
- Stir just until all flour is moistened.
- Stir in chopped walnuts.
- Turn the batter into a greased 9 x 5 x 3 inch loaf pan or divide between two greased No. 2 1/2 cans.
- Bake at 350°F (175°C) for about 1 hour and 20 minutes; for rectangular loaf, 1 hour and 10 minutes.
Tips & Substitutions
To enhance the flavor, consider toasting the chopped walnuts before adding them to the batter. If you want to reduce sugar, try using a natural sweetener like honey or maple syrup, adjusting the liquid ingredients accordingly. For a different twist, incorporate spices like cinnamon or nutmeg for added warmth. Ensure you check the bread around the 60-minute mark to avoid overbaking.
Serving Suggestions
This walnut bread is delightful served warm with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a heartier meal, serve alongside a salad like Low'S Salad or as a side to soups and stews. It also makes a great base for a sweet sandwich with cream cheese or jam.
Storage & Reheating
Once cooled, store leftover walnut 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 microwave for a few seconds until just heated through, keeping the texture soft.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Walnut Bread contains roughly 756 calories, with 14g protein, 88g carbohydrates, and 42g fat. It is an excellent source of calcium (30% of the Daily Value), protein (28% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1367mg per serving (59% 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 the texture may be denser. You might want to use a mix of both for a lighter result. If using whole wheat, consider adding an extra tablespoon of liquid to keep the bread moist.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Additionally, the bread should have a golden brown crust, and it will feel firm to the touch when fully baked.
Can I add other nuts or fruits to the recipe?
Absolutely! Feel free to mix in other nuts like pecans or hazelnuts. Dried fruits such as raisins or cranberries can add a nice sweetness and texture. Just be mindful of the overall moisture content if you add additional ingredients.
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).