This Walnut Brown Bread is a comforting, old-fashioned treat that balances sweet, plump raisins with the earthy richness of chopped walnuts. The batter is boiled with water and shortening before baking, creating an incredibly tender crumb and a distinctive glossy crust. It&# 226;ÂÂs perfect for breakfast, afternoon tea, or as a sweet dessert. The combination of sugar and flour creates a dense yet soft texture, while the walnuts add a satisfying crunch. Serve it warm from the oven or sliced with butter for a delicious snack. This recipe is a timeless classic that brings warmth and nostalgia to any table, offering a simple yet sophisticated baking experience without yeast.
Walnut Brown Bread
Description
This Walnut Brown Bread is a comforting, old-fashioned treat that balances sweet, plump raisins with the earthy richness of chopped walnuts. The batter is boiled with water and shortening before baking, creating an incredibly tender crumb and a distinctive glossy crust. It&# 226;ÂÂs perfect for breakfast, afternoon tea, or as a sweet dessert. The combination of sugar and flour creates a dense yet soft texture, while the walnuts add a satisfying crunch. Serve it warm from the oven or sliced with butter for a delicious snack. This recipe is a timeless classic that brings warmth and nostalgia to any table, offering a simple yet sophisticated baking experience without yeast.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC). Grease six 1-pound vegetable loaf pans or small loaf pans.
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In a 3-quart saucepan, combine the raisins and water. Bring to a boil over medium-high heat.
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Boil uncovered for 5 minutes. Remove from heat and stir in the shortening until melted.
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Let the mixture cool to lukewarm temperature, about 15 minutes.
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In a large mixing bowl, sift together the flour, sugar, baking soda, and salt.
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Add the beaten eggs, chopped walnuts, and the cooled raisin-water mixture to the dry ingredients.
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Stir until just moistened; do not overmix. The batter will be thick.
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Spoon the batter evenly into the prepared loaf pans.
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Bake in the preheated oven for 1 hour, or until a cake tester or wooden pick inserted into the center comes out clean.
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Cover the loaves with aluminum foil for the last 15 minutes of baking to prevent over-browning.
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Cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2336.4kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 5.9g30%
- Cholesterol 0.0mg0%
- Sodium 31.2mg2%
- Total Carbohydrate 513.0g171%
- Dietary Fiber 15.6g63%
- Sugars 254.2g
- Protein 38.6g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.
Ingredient Substitutions: You can substitute butter for the shortening for a richer flavor. Dried cranberries or chopped dates can be used instead of raisins for a different fruit profile.
Baking Tip: Ensure the raisin mixture is only lukewarm before adding the eggs to prevent them from cooking prematurely in the batter.
Pan Size: This recipe yields 6 loaves if using small 1-pound vegetable cans. If using standard loaf pans, you may need to adjust baking time and divide into fewer pans, extending the baking time accordingly.
