McCALL’S
BEST NUT BREAD
McCall’s
Best Nut Bread
Ingredients
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
Method
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.
Variation:
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.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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