Nutcracker Bread Recipe

Nutcracker Bread Recipe photo by Taste of Home

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This tender loaf has a wonderful sugar and spice flavor. Holiday turkey, ham or velvety cream cheese and jelly sandwiches always taste better on slices of this bread. –Jacqueline McComas of Paoli, Pennsylvania

This recipe is:

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Healthy

Diabetic Friendly

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Nutcracker Bread Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 16 Servings

20 35 55

Ingredients

1 cup chopped walnuts, toasted and cooled
3/4 cup packed brown sugar
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs
1/2 cup reduced-fat sour cream
1/2 cup fat-free milk
1 tablespoon cider vinegar

Directions

In a food processor, combine walnuts and brown sugar; cover and pulse until finely chopped. Transfer to a large bowl. Stir in the flour, baking powder, salt and baking soda.
In a small bowl, beat the eggs, sour cream, milk and vinegar. Stir into dry ingredients just until moistened.
Transfer to an 8-in. springform pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 10 minutes. Remove sides and bottom of pan; cool completely on a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 170 calories, 6 g fat (1 g saturated fat), 42 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Nutcracker Bread in Light & Tasty December/January 2007, p35