Nutcracker Bread Recipe
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
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
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 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
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