Old Favorite Walnut Bread
A hearty walnut bread with raisins or dates, offering a moist crumb and nutty flavor, perfect for breakfast, snacks, or as a delightful accompaniment to meals.
Ingredients
Instructions
- Sift flour, sugar, baking powder, and salt into a bowl; add chopped walnuts and raisins or chopped dates.
- In a separate bowl, combine the beaten egg, milk, and melted shortening.
- Pour the wet ingredients into the dry ingredients and beat until well mixed.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 60 to 70 minutes or until done when tested.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you don't have chopped walnuts, pecans or almonds can be good substitutes. You can also use honey or maple syrup instead of sugar for a healthier sweetening option. Ensure your baking powder is fresh for the best rise.
Serving Suggestions
This walnut bread is delightful on its own but pairs beautifully with a spread of butter or cream cheese. Serve it alongside a warm cup of tea or coffee for a comforting snack. For a more substantial meal, try it with a side of Cindy'S Mock Caesar Salad for a perfect lunch combination.
Storage & Reheating
Store leftover walnut bread in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices individually wrapped in plastic wrap and placed in a freezer-safe bag for up to three months. To reheat, simply toast slices or warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Favorite Walnut Bread contains roughly 775 calories, with 14g protein, 150g carbohydrates, and 15g fat. It is an excellent source of calcium (40% of the Daily Value), iron (35% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1492mg per serving (65% 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 mix half whole wheat and half all-purpose flour for a lighter bread while still retaining some health benefits.
What can I substitute for shortening?
You can use unsalted butter or coconut oil as a substitute for shortening in this recipe. Both options will impart a richer flavor and provide similar moisture to the bread.
Can I add other fruits or nuts to this bread?
Absolutely! Feel free to experiment with other dried fruits like cranberries or apricots, or add seeds such as sunflower or pumpkin seeds. Just keep the overall volume of dry ingredients in mind to maintain the right 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).