Califoria Walnut Bread Recipes

CALIFORIA WALNUT BREAD

Califoria Walnut Bread image

I've made this bread over the span of 20 years for family christmas gatherings. Its been one of my sisters favorite treats. With this recipe you can tweek it, and add your own special spices, raisins, chopped dried fruit. Make it your own special loaf. Kids enjoy this bread too, just make sure no one is allegic to nuts...!!!

Provided by lillian dominguez @lillylovescooking

Number Of Ingredients 10

Ingredients

3 cup(s) c. sifted flour
1 cup(s) c. sugar
4 teaspoon(s) tsp. baking powder
1 teaspoon(s) tsp. salt
3/4 cup(s) c. shortening
1 1/2 cup(s) coarsely chopped walnuts
1 - egg beaten
1 1/2 cup(s) milk
1 teaspoon(s) vanilla
CALIFORNIA WALNUT BREAD

Steps:

Preheat oven to 350* Into mixing bowl sift flour with sugar, baking powder, and salt. Cut in shortening (mix ingredients with fork until mixture just becomes crumbly). Stir in walnuts. Add egg, milk, and vanilla. With mixer blend just until ingredients are well blended.
Great with a summer salad! I make a lighty sweet spread made with soft spread cream cheese and a little powdered sugar to your taste, My family loves this recipe! I hope you do to.

WALNUT QUICK BREAD

Walnut Quick Bread image

The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.

Provided by Kathy228

Categories Quick Breads

Time 46m

Yield 2 mini loaf pans, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup white flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 cup walnuts, chopped
1/4 cup walnuts, chopped (optional garnish)
1 egg
3/4 cup milk
2 teaspoons vanilla
2 tablespoons oil

Steps:

Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
Crack the egg into a measuring cup and stir to break yolk.
Add milk up to the 3/4 cup mark; then add vanilla and oil.
Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
Transfer batter to prepared pan(s).
Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
Bake for 38 minutes or until tested done.
Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.

Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9

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