1/2 Photos of Aunt Cora's Nut Bread
1 hr 50 mins
1 hr 30 mins
Chef Kate's Note:
Cora was my Mother's aunt, and my Grandmother baked it for us. Supposedly Aunt Cora came up with this to deal with rationing and shortages and it was so good, they kept making it. Happily, this is one of the few of that generation's recipes that was written down. It's wonderful sliced very thin and spread with sweet butter or cream cheese. Cooking time includes 20 minutes for the dough to sit, one hour baking and ten minutes cooling.
My Private Note
Units: US | Metric
- 1Cream together the egg and sugar.
- 2Sift together the flour, salt and baking powder, and add alternately to the egg/butter mixture with the milk.
- 3The batter will be very stiff.
- 4Lastly, mix in the nuts and raisins.
- 5Preheat oven to 375°F.
- 6Place batter in two buttered loaf pans.
- 7Give pans a good thump to make sure batter has settled.
- 8Let stand twenty minutes before putting in the oven.
- 9Bake for about one hour, or until tester comes out clean and top is lightly browned.
- 10Cool on rack.
- 11Note: I generally use walnuts, but pecans would work also. My grandmother chopped her walnuts in a little metal hand - cranked chopper that fed the nuts into a glass jar. The nuts were relatively finely chopped, but still a textural presence in the bread.
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Nutritional Facts for Aunt Cora's Nut Bread
Serving Size: 1 (112 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 490.5
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 2.3 g
- Cholesterol 31.0 mg
- Sodium 570.7 mg
- Total Carbohydrate 86.7 g
- Dietary Fiber 3.5 g
- Sugars 33.7 g
- Protein 11.9 g