McCALL’S BEST NUT BREAD
McCall’s Best Nut Bread
2½ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
1 teaspoon vanilla extract
¾ cup sugar
¼ cup butter or margarine melted, or salad oil
1¼ cups milk
1 cup finely chopped walnuts or pecans
1. Preheat oven to 350F. Grease a 9-by-5 by-3 inch loaf pan.
2. Sift flour with baking powder and salt.
3. In large bowl, combine egg, vanilla, sugar, and butter. Using wooden spoon or portable electric mixer, beat until well blended. Add milk, blending well.
4. Add flour mixture, beating until smooth. Stir in nuts.
5. Pour batter into prepared pan; bake 60 to 65 minutes, or until cake tester inserted in center comes out clean.
6. Let cool in pan 10 minutes. Remove from pan; cool completely on wire rack. To serve cut into thin slices.
Lemon-Prune Nut Bread: Omit milk in Best Nut Bread recipe. Combine ½ cup chopped, pitted, dried prunes with 1¼ cups boiling unsweetened prune juice; let cool. Use in place of milk. Add 1 tablespoon grated lemon peel along with nuts. Bake as directed.
McCall’s Best Nut Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Quick Breads – Tea Breads”, page 58 an edition of between 1950 – 1960s.
As you can see this was baked in muffin pans instead of a loaf pan, so I have decided to call them “Muffin Lemon Prune Nut Bread”. At the time of making this recipe it called for ½ cup of prunes, I only had ¼ cup of prunes and retained the milk in the recipe except for ¼ cup of milk and replaced it with ¼ cup of the boiling water to soak with the prunes. Everything else remained the same following the recipe.