This Walnut Brown Bread is a comforting, old-fashioned treat that delivers a perfect balance of sweet and nutty flavors. Unlike standard yeast breads, this dense, moist loaf is more akin to a quick bread or pudding, making it incredibly tender and rich. The combination of plump raisins softened in boiling water and crunchy chopped walnuts provides a delightful textural contrast in every bite. It is an excellent choice for breakfast with a smear of butter, a cozy afternoon snack with tea, or as a unique dessert component. The recipe relies on simple pantry staples like flour, sugar, and shortening, yet produces a sophisticated result that feels homemade and indulgent. Its deep brown color and robust flavor make it a standout addition to any holiday table or weekend baking session.
Walnut Brown Bread
Description
This Walnut Brown Bread is a comforting, old-fashioned treat that delivers a perfect balance of sweet and nutty flavors. Unlike standard yeast breads, this dense, moist loaf is more akin to a quick bread or pudding, making it incredibly tender and rich. The combination of plump raisins softened in boiling water and crunchy chopped walnuts provides a delightful textural contrast in every bite. It is an excellent choice for breakfast with a smear of butter, a cozy afternoon snack with tea, or as a unique dessert component. The recipe relies on simple pantry staples like flour, sugar, and shortening, yet produces a sophisticated result that feels homemade and indulgent. Its deep brown color and robust flavor make it a standout addition to any holiday table or weekend baking session.Ingredients
Directions
-
Preheat oven to 350&# 194;°F (175ðC). Grease six 1-pound vegetable cans (or similar tall, narrow loaf pans) with shortening.
-
Combine raisins and water in a 3-quart saucepan and bring to a boil over medium-high heat.
-
Boil uncovered for 5 minutes, then remove from heat and stir in the shortening until melted.
-
Allow the raisin mixture to cool until lukewarm (about 10-15 minutes).
-
In a large mixing bowl, sift together the flour, sugar, baking soda, and salt.
-
Add the beaten eggs, chopped walnuts, and the cooled raisin mixture to the dry ingredients.
-
Stir until just moistened; do not overmix.
-
Spoon the batter evenly into the prepared greased cans.
-
Bake for 1 hour, or until a cake tester or wooden pick inserted into the center of each loaf comes out clean.
-
Cover the tops of the loaves with aluminum foil for the last 15 minutes of baking if they are browning too quickly.
-
Cool in the cans 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
Wrap cooled loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped loaves for up to 3 months.
Traditional "vegetable cans" are tall, narrow cylinders. If you do not have these, you can use standard 8x4 inch loaf pans. You may need to adjust the baking time slightly, checking for doneness after 45-50 minutes.
For a richer flavor, substitute the shortening with melted butter. You can also add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced variation.
