Sweet Nut Bread Recipe
What I love most about this recipe is that I nearly always have things on hand to make it - and it is so versatile. Somewhere between a dessert and still bread enough for a breakfast treat, this bread feels so homey on any occasion. The fun is that you can use a few different items to swap for "sweet" and "nuts," making you feel like an expert farmhouse baker.
I use local black walnuts from my friend and fellow farmer, Chestnut Cliff Farm. Actually have access to wildish, local nuts that aren't sucking up excessive water to grow feels lovely, and their taste is superb.
* 3 tablespoons of room temperature butter (coconut oil also works)
* 1/2 cup sugar of choice
* 1/2 cup sweetener of choice: honey, molasses, or maple syrup
* 1 tablespoon of baking powder
* 2 cups of flour (I use whole wheat or a blend) (possibly more or less depending on sweetener used)
* 1/2 teaspoon of nutmeg or allspice (or both!)
*1 teaspoon of salt
*1 cup of milk
* 1 cup nuts of choice: local walnuts are great, but pecans, almonds, or cashews would also be tasty
Cream together the first three ingredients. Mix the dry remaining ingredients in a separate bowl, and then combine with the wet ingredients, including milk. Fold in nuts.
Grease a bread pan, and bake at 350 degrees for 50 minutes.