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Nana's Nut Bread

"This recipe was my grandmother's. The breads are baked in coffee cans!"
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1 h 10 m servings 219 cals
Original recipe yields 20 servings (1 - 3 loaves)


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
  2. Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.

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Read all reviews 5
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Sorry, I just wasn't a fan. I was looking for more flavor like a dark nut bread or pumpkin bread type loaf. It was very moist. Just not what I was looking for.

My family really enjoyed this bread for Thanksgiving instead of the regular boxed bread mixes

Turned our very good, the nuts I used was toasted pecans.

Excellent recipe!! I am from the South so I used pecans instead of walnuts and it was really good.

I really liked this bread. I made it with whole wheat flour and added 1/2 cup of pumpkin seeds and 1/3 cup of sunflower seeds and 3 tbsp of flax seed. It was super nutty and yummy.