Favorite Nut Bread Recipe - Allrecipes.com
Favorite Nut Bread Recipe
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Favorite Nut Bread

Recipe by  

"This loaf has a superb flavor."

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Ingredients Edit and Save

Original recipe makes 1 -9x5x3 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Beat cheese, 1/3 cup sugar, and 1 egg together well. Set aside.
  3. Beat remaining 2 eggs in mixing bowl until frothy. Mix in oil, milk, and lemon rind.
  4. In another bowl measure in flour, 1/3 cup sugar, brown sugar, soda, salt, walnuts. Stir to mix well. Pour all at once into mixing bowl. Stir with milk batter until moistened. Spoon 1/2 batter into greased 9x5x3 inch loaf pan. Spoon on cheese mixture. Cover with remaining batter by dropping small spoonfuls here and there.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour until it tests done. Cool 15 minutes in pan before turning out very carefully to rack.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Dec 26, 2003

Although this recipe wasn't rated by anyone else, I decided to give it a try because it sounded so good....well...I wasn't dissappointed!!! This was very good and looks so pretty too!! I hope others give this a try.

Apr 10, 2007

First of all, the directions for this are off. The ingredient list has 1 cup of white sugar (total) & the directions only call for 2/3 cup total. I didn't know what to do, so I added 2/3 c. sugar to step 4 instead of 1/3. Well...I didn't have any- I made it for my mother-in-law for her birthday. She just called & said it was FABULOUS & to never lose the recipe! WOW. I baked it at 325 for 1 hour with foil on top the last 20-30 minutes. I can't wait to bake one for ME.....once I can have a "splurge" day!

Feb 23, 2007

I thought the dough was too thick, so I even rechecked the ingredients to see if I'd missed some of the liquid, but I hadn't. In the end, the bread loaf was good, not incredible, but good as well as aesthetically appealing. It looks like bakery bread - it's that pretty. Just remember to rap the loaf on the counter a few times before you put in in the oven to remove any air bubbles prior to baking. This is especially important at high elevations. I took the bread out at about 50 minutes, and next time I'd take it out 5 minutes sooner. I do, however, have a convection oven so things always bake a little more quickly. Just in case, check it at 50 minutes.

Jan 17, 2008

The overall presentation and flavor of this scrumptious loaf is wonderfully delicious. I will definitely make it again!

Nov 16, 2010

Wow, oh wow! I lost the Muffins and More book this came from and have been looking for it forever. This is just a fantastic quick bread.

Mar 19, 2010

Yum! I took the bread out after only about 50 minutes, so don't wait the hour to check! Also, added cinnamon, vanilla and dried cherries (my favorite in everything!) and left out the lemon zest. Very moist! Thanks for the recipe.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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