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Walnut Brown Bread

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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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 2336.4
Dietary: Vegetarian
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;€™s 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
  • 3 cup Raisins
  • 3 cup Water
  • 1/4 cup Shortening
  • 5 1/2 cup Unbleached Flour, Sifted
  • 2 cup Sugar
  • 4 teaspoon Baking Soda
  • 2 teaspoon Salt
  • 2 large Eggs, slightly beaten
  • 1 cup Walnuts, chopped
Directions
  1. 1
    Preheat your oven to 350°F (175°C). Grease six 1-pound vegetable loaf pans or small loaf pans.
  2. 2
    In a 3-quart saucepan, combine the raisins and water. Bring to a boil over medium-high heat.
  3. 3
    Boil uncovered for 5 minutes. Remove from heat and stir in the shortening until melted.
  4. 4
    Let the mixture cool to lukewarm temperature, about 15 minutes.
  5. 5
    In a large mixing bowl, sift together the flour, sugar, baking soda, and salt.
  6. 6
    Add the beaten eggs, chopped walnuts, and the cooled raisin-water mixture to the dry ingredients.
  7. 7
    Stir until just moistened; do not overmix. The batter will be thick.
  8. 8
    Spoon the batter evenly into the prepared loaf pans.
  9. 9
    Bake in the preheated oven for 1 hour, or until a cake tester or wooden pick inserted into the center comes out clean.
  10. 10
    Cover the loaves with aluminum foil for the last 15 minutes of baking to prevent over-browning.
  11. 11
    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.

Keywords: walnut bread, brown bread, fruit bread, raisin bread, boiled bread, nut bread, homemade bread, baking recipe, dessert bread, tea bread, breakfast bread, classic recipe
Read it online: https://www.chefs-mate.com/recipe/walnut-brown-bread-2/