Sweet Wholewheat Nut Bread
A quick and easy bread loaf with a delicious nutty texture.
Vegetarian. Hands-on time: 15 mins. Total time: 55 mins.
Contributed by (April 2003).
This is one of several excellent quick bread recipes from Mollie Katzen's delightful book, The Enchanted Broccoli Forest. It is easy to make, and produces a nice, firm loaf with a delicious nutty texture.
- 1/3 cup (1½ oz, 40 g) cashew nuts
- 1 cup (8 fl oz, 240 ml) water
- 1 egg
- 1 tsp. vanilla extract (if available)
- 1/3 cup (2 oz, 50 g) white sugar
- 1½ cups (5 oz, 150 g) white flour
- 1½ cups (5 oz, 150 g) wholewheat (wholemeal) flour
- 2 tsp. baking powder
- ½ tsp. baking soda (bicarbonate of soda)
- ½ tsp. salt
- ½ tsp. ground cinnamon
- A pinch each of ground ginger and ground nutmeg
- 1/3 cup (2½ oz, 60 g) minced (ground) almonds
- 1/3 cup (2½ oz, 60 g) minced (ground) pecans or walnuts
Oven: Pre-heat to 350F (180C)
Lightly toast the cashews until brown. Then place them in a blender with the water, and make into a smooth purée. Add the egg and vanilla, and mix well.
Put the sugar into a bowl. Sift in the flours, baking powder, baking soda, salt and spices. Add the cashew purée and the remaining nuts, and mix thoroughly to form a fairly stiff batter.
Transfer to an oiled loaf tin. Bake for about 40 minutes, or until a knife inserted into the center comes out clean. Cool for about ten minutes, then remove from the tin and cool for a further half hour before serving.
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Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.