Swiss Whipped Cream - Nut Loaf
A rich nut loaf with a tender crumb, infused with lemon peel, walnuts, and raisins, perfect for tea or as a delightful dessert for special occasions.
Ingredients
Instructions
- Beat the heavy cream until very soft peaks form; beat in the egg and sugar until thoroughly blended.
- Mix in the grated lemon peel, chopped walnuts, and plumped golden raisins.
- Combine the sifted all-purpose flour and baking powder; fold into the cream-sugar mixture.
- Pour the batter into a greased (bottom only) 9 1/2 x 5 x 3-inch loaf pan.
- Bake at 325°F for 70 minutes or until done.
- Cool the bread for 15 minutes in the pan on a wire rack; then remove from the pan and cool completely.
Tips & Substitutions
For a lighter texture, ensure the heavy cream is very cold before whipping. You can substitute chopped pecans for walnuts or use dried cranberries instead of golden raisins for a different flavor. If you prefer a less sweet loaf, reduce the sugar to 3/4 cup. Remember to sift the flour to avoid clumps, ensuring a smooth batter. This recipe reflects classic American recipes with a twist.
Serving Suggestions
Serve slices of the nut loaf with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Snow On Mountain for a delightful contrast in flavors. Enjoy it as a sweet treat with coffee or tea, or serve as a unique addition to a brunch spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the loaf and warm it in a toaster oven or microwave for a few seconds until just heated through, which helps maintain its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Whipped Cream - Nut Loaf contains roughly 699 calories, with 14g protein, 67g carbohydrates, and 46g fat. It is an excellent source of protein (28% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 467mg per serving (20% 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 make this nut loaf gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum to help maintain the loaf's structure. The texture may vary slightly, but it should still yield a delicious result.
How do I know when the loaf is done baking?
Check for doneness by inserting a toothpick or a skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, it's done. The edges should also pull away slightly from the pan. If it’s still wet, bake for an additional 5-10 minutes.
Can I freeze the nut loaf?
Yes, this nut loaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. To thaw, place it in the refrigerator overnight and enjoy it at room temperature or warmed up.
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).