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Nutcracker Bread

 Nutcracker Bread
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
16 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 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


  • 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).

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Nutcracker Bread (continued)

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.