I once posted a family recipe on this blog. WON’T MAKE THAT MISTAKE AGAIN. Lord! I thought I was gonna lose my fingers one at a time to my Aunts. So, when I made my Great-Grandma’s nut bread on St. Patty’s Day and thought to myself that I wanted to share it, I nixed that notion and decided to re-work it so that I would have an original nut bread recipe to share!

You know what? I think I enjoyed this version even more. It’s lower in PP and calories and has a bit of a lighter texture to it. I’ll probably make a loaf of it every week so that I can slice off a couple pieces each day to enjoy for breakfast and a snack! And for all those people who have dairy or yeast allergies/sensitivities, this bread is perfect for you.

Beautiful photo taken by my very talented Fiance!

Angela’s Nut Bread (inspired by my Great-Grandma’s Nut Bread)
Servings: 12
PointsPlus Per Serving: 4

Ingredients

  • 1 cup white cake flour, 13 PP (or all-purpose white, but it’s denser, so the bread will be too)
  • 1 cup white whole wheat flour, 11 PP
  • 1/2 cup white sugar, 11 PP
  • 1 pinch salt
  • 4 tsp baking soda, 1 PP
  • 1/3 cup chopped walnuts, 8 PP
  • 1/3 cup golden raisins, 4 PP
  • 1/4 cup diced dried apricot, 2 PP (optional)
  • 1 cup vanilla almond milk, 2 PP (skim milk works fine if you don’t buy almond milk)

And the sexy inside view.

Directions
1. Preheat oven to 350.

2. Mix all ingredients in a bowl until well combined. Spray a loaf pan with cooking spray all until well coated and then pour the mixture inside. Let sit 10 minutes before putting into the oven.

3. Bake for 1 hour. If you’d like to give it a nice shiny look on top, take the bread out when there’s only 10 minutes left to bake, rub some light butter over top (or fake butter or canola oil) and then put it back in for the last 10 minutes. Best served warm with a little butter or peanut butter spread on top!

Now, when I make bread like this, my way of controlling portion sizes is to make little notch marks with a knife along one edge of the bread.  Thank GOD I do this too otherwise I’d be eating 2-3 servings at a time without knowing it!  If you struggle with figuring out how much bread to slice off a tasty homemade loaf, you should probably try out this technique.

Oh, one more thing.  I actually tracked every morsel that went into my mouth for an entire week!  WOOT WOOT!  Now, I’m on to week two of tracking and I started the day off with a slice of this fantastical stuff, a blueberry yogurt, a banana and a glass of vanilla almond milk.  It’s gonna be a good week, I can feel it :)