Nut bread is good. So good. This recipe only makes one loaf and it didn’t last long. Michael and I vowed that we would eat this loaf slowly but it was gone in a day. Combined, we don’t have a whole lot of will power in the areas of food. I probably am the stronger one between the two of us but really… that’s not saying much. Since we’ve been together our waist lines have expanded a bit. Every few months we vow that we’ll drop the pounds but (surprise) it never happens…
Michael and I devote a significant amount of our time and money to make sure that our family eats non-GMO foods (bt & ht strands), limited processed foods and organics as much as possible. This means I spend more time in the kitchen prepping meals, planning meals, buying fresh ingredients and making sure they are eaten before they spoil. All of this hard work pays off though. As a result there is more flavor in the food we eat. We know what’s going into our bodies and have peace of mind knowing that it comes from nature and not a lab. We also learn about the responsibility of food by preparing our meals this way.
The down side is that sugar and all carbohydrates come from nature and can also be purchased as organic. Of course we can substitute sugar for other things like agave. Maybe just eliminating sweet foods from our diet would suffice but seriously… have you seen this loaf of nut bread? How do you live without all the wonderful food this world has to offer. Will power… I have very little and my husband… even less.
When I was pregnant with Winnie I did my best to keep my weight gain down. I actually did a wonderful job. I gained 35 pounds during my pregnancy and lost it all within the first 6 months of her life. I am still very proud of myself for it. Michael on the other hand. He’s still working off those baby weight pounds. Bread & With It isn’t making weight loss easy for him. Maybe I will create the “Bread & With It On A Diet: Weight Loss Edition” series for the both of us! Eh… maybe next year…
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 1/4 cup cooking oil
- 3/4 cup chopped almonds, pecans, or walnuts, toasted
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Making a well in center of flour mixture; set aside.
- In a medium bowl combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts. Spoon batter into prepared pan.
- Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
