Brown Nut Bread

Brown Nut Bread

  • Prep Time: 10 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 32
  • About This Recipe

    “Nice coffee break or lunch box loaf. B H & G low cal”


  • 2 1/4 cupswhole wheat flour
  • 1 3/4 cupsall-purpose flour
  • 2teaspoonsbaking soda
  • 1teaspoonsalt
  • 2beaten eggs
  • 2cupsbuttermilk
  • 1/2 cupmolasses
  • 1/3 cuphoney
  • 2teaspoonsfinely shredded oranges or 2teaspoonsfinely shredded lemons, rind of
  • 1cupchopped walnuts
  • 3/4 cupraisins
  • Directions

  • In a large bowl stir together flours, soda, and salt, set aside.
  • In separate bowl combine eggs, buttermilk, molasses, honey and citrus peel, add to dry ingreadients, stirring’til blended.
  • Stir in nuts and raisins.
  • turn into two greased 8 x 4 x 2 inch loaf pans.
  • Bake in 350 degree oven for 55 minutes, covering with foil the last 15 to 20 minutes.
  • Remove from pans and cool on wire rack.
  • Reviews

  • “I tried this bread for a Photo Swap game and have discovered a “hidden treasure” recipe! This bread is different from any I’ve tried before. The closest I can think of is a steamed Boston Brown Bread. Chewier than most quick breads but not quite the texture of a yeast bread. It has a rich flavor, because of the molasses & buttermilk, but since there aren’t any spices it isn’t as strong as a gingerbread or pumpkin bread. I’ve tried it plain and toasted with butter and really enjoyed it both ways. I also think cream cheese would compliment it well. I prepared the recipe as directed, except for omitting the raisins due to personal preferences. This is a bread I know I will be making again for us and to give as gifts. Thanks so much Derf!!”