Buttermilk Nut Bread

An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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