Nutcracker Bread Recipe
Nutcracker Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

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

Nutritional Facts

1 slice: 170 calories, 6g fat (1g saturated fat), 42mg cholesterol, 150mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. In a small bowl, beat the eggs, sour cream, milk and vinegar. Stir into dry ingredients just until moistened.
  3. Transfer to an 8-in. springform pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  4. 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).
Originally published as Nutcracker Bread in Light & Tasty December/January 2007, p35

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