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Lauri's Yummy Nut Bread

This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 24 people
Calories 4718.2 kcal

Equipment

  • 2 Loaf Pans 9x5 inch
  • 1 Large Mixing Bowl
  • 1 Wooden Spoon Crucial for proper mixing texture
  • 1 Measuring Cups and Spoons Set
  • 1 Wire Cooling Rack

Ingredients
  

Main

  • 2 cups white sugar
  • 2 eggs
  • 2 tablespoons cooking oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups buttermilk
  • 1 cup chopped walnuts

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
  • In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
  • Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

Notes

Adhering strictly to the wooden spoon for mixing is crucial to prevent gluten overdevelopment, ensuring a tender crumb rather than a tough texture. Toast the walnuts lightly before adding them to intensify their nutty aroma and flavor—a quick sauté in a dry pan or a few minutes in the preheated oven will do the trick. If buttermilk isn't readily available, create a substitute by adding 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then filling the rest with regular milk and letting it sit for 5-10 minutes. Ensure the bread cools completely on a wire rack before wrapping to prevent condensation and soggy crusts.