Best Ever Nut Bread
A tasty treat for lunches or afterschool snacking!
- Pulse
- Peas
- Prep Time
- 45 minutes
- Cook Time
- 70 minutes
- Makes
- 2 loaves (28 slices)
Nutrition
- Serving Size 1 slice
- Calories 219
- Fat 9 g
- Saturated Fat 3 g
- Cholesterol 39 mg
- Carbohydrate 32 g
- Fibre 1 g
- Sugars 16 g
- Protein 5 g
- Sodium 172 mg
- Potassium 119 mg
- Folate 83 mcg
- Iron 1 mg
Ingredients
- 1 cup (250 mL) dry yellow split peas
- 2 1/2 cups (625 mL) water
- 2/3 cup (150 mL) butter, softened
- 2 cups (500 mL) granulated sugar
- 4 eggs
- 2/3 cup (150 mL) water
- 3 1/3 cups (825 mL) sifted all-purpose flour
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground cloves
- 1/2 tsp (2 mL) ground nutmeg
- 1 cup (250 mL) chopped walnuts or pecans
Split Pea Puree
Bread
Directions
Yellow split pea purée: rinse dry split peas under cool running water and place in a medium saucepan with 2 1/2 cups (625 mL) water, bring to a boil, reduce heat, cover and simmer for 45 minutes. Cool slightly and do not drain. In small batches, mash or purée cooked peas with a food processor, blender or potato masher until the consistency of canned pumpkin. Add more water 1 Tbsp (15 mL) at a time to reach desired consistency. Set aside. Makes 2 cups split pea puree.
Preheat oven to 350°F (180°C).
Cream together butter and sugar. Beat in eggs, one at a time. Add split pea purée and 2/3 cup (150 mL) water.
In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with chopped nuts.
Bake in 2 well-greased 5 x 9-inch (13 x 23 cm) loaf pans for 60-70 minutes. The bread is done when a toothpick inserted into the center of loaf comes out clean. Cool loaves in pans for 5 minutes, then remove to wire racks to cook completely. Store in airtight containers.
Wonder if you could substitute whole wheat flour for part or all of the flour?
Great question! We haven’t tried this recipe with whole wheat flour. If you would like to give it a try, we suggest replacing a third of the all-purpose flour with whole wheat flour to start. After baking, if the loaves are moist, then you’ve got the right amount. If you use only whole wheat flour, the loaves may be too dry as this flour does absorb more moisture than all-purpose. Let us know what you tried and how it turned out!