Prep 30 mins
Cook 1 hr
An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 eggs, well beaten
- 1 1⁄2 cups brown sugar
- 3 1⁄4 cups flour, sifted
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 cups buttermilk
- 1 cup nuts, chopped
- Grease two 8 x 4" loaf pans very well and preheat oven to 325°F.
- Beat eggs; add sugar and mix well.
- Sift dry ingredients together and add alternately with buttermilk to the egg mixture.
- Add nuts.
- Pour batter into prepared pans, let stand for 20 minutes and bake for about an hour or until breads test done.