Black Walnut Bread Food

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

ZUCCHINI CARROT BLACK WALNUT BREAD

Steps:

• Preheat the oven to 350°F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.
• In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.
• With a spoon, stir in the shredded zucchini and carrot.
• Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans.
• Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.
• The Great Holiday Baking Book.

BLUEBERRY BLACK WALNUT BREAD (CAKE)

Steps:

• Mix ingredients together.
• Recipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes or until an inserted toothpick comes out clean.

OLD FASHIONED WALNUT BREAD

Steps:

• Preheat oven to 350*.
• Sift flour, sugar, baking powder and salt into large bowl.
• Add egg, shortning, milk and vanilla.
• Stir until all is moistened.
• Stir in the walnuts.
• Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.

BLACK WALNUT BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2 loaf pans or 1 bunt pan.
• Combine all ingredients, except nuts, in a large bowl.
• With mixer blend until smooth.
• Stir in the nuts, dredged with a little flour.
• Pour into prepared pans and bake for about 1 hour.

EASY PUMPKIN BLACK WALNUT BREAD (CAKE)

Steps:

• Mix ingredients together. Receipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
• (Refrigerate leftovers, as it will get moldy fast if left out.).

WALNUT QUICK BREAD

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.