On Sunday afternoons, after church, we often go over to my parent’s house for lunch. I always try to bring something to share, to help with the meal. I found a recipe in my Grandma Dora’s recipe box for White Nut Bread. I decided to make it because it seemed like a simple, easy recipe and something we could all enjoy with lunch. When we got to my parent’s house on Sunday, I set the bread on the kitchen counter and began to help get the meal going and on the table. As my dad looked at the loaf of bread I had set down, he said, “I remember that my mom used to make a nut and raisin bread that kind of looked like that. She made it a lot and I always liked it.” He didn’t know that I had actually found and made her recipe. I said, “This IS your mom’s recipe! I got it from her recipe box! This is her recipe for White Nut Bread!” I was so pleased that what I had made looked like and reminded him of Grandma Dora’s! He said it was really good and tasted the way he remembered it!
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/2 cup raisins
- 1/2 cup nuts (or more as desired)
Mix together all dry ingredients. Add nut meats and raisins. Mix in milk and the beaten egg. Put batter into a greased loaf pan. Let rise 1/2 hour. Bake at 350 degrees for 45-50 minutes or until an inserted toothpick comes out clean.
I began by mixing together the dry ingredients.
Then, after chopping up the nuts (I used walnuts) I added them to the dry ingredients with the raisins. I actually used a full cup of chopped walnuts.
Once the nuts and raisins were mixed in, I added and blended in the milk and beaten egg.
I poured the batter, which was very thick, into a greased loaf pan. I covered it and let it rise for 30 minutes before putting it into my preheated oven.
I baked the White Nut bread for about 50 minutes. It was a beautiful golden brown loaf. This recipe has very little sugar in it, only a half cup, so because I didn’t think the bread itself would be very sweet, I decided to add some frosting!!
I made a thick glaze of powdered sugar and milk and put it on the loaf while it was still slightly warm.
Nothing makes a loaf of bread better than thick frosting!
The bread had a nice, chewy outside and a delicious, soft inside! The sweet raisins and frosting were a nice compliment to the nutty flavor of the walnuts.
My family really enjoyed the White Nut Bread along with our Sunday lunch. I was glad I had made it and that it turned out to be such a delicious recipe, one that reminded my dad of his childhood!
Happy Baking!
Wendy
Our Grandmother's Recipe Box 
