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Best Ever Nut Bread

A tasty treat for lunches or afterschool snacking!


  • 2 cups (500 mL) yellow split pea purée (uses 1 cup dry)
  • 2/3 cup (150 mL) butter
  • 2 cups (500 mL) 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


Yellow split pea purée: rinse 1 cup (250 mL) dry yellow split peas under cool running water.  Place rinsed peas in a medium saucepan with 1 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.

Preheat oven to 350°F (180°C).

Cream together butter and sugar. Beat in eggs, one at a time. Add split pea purée and 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. When a toothpick inserted into the centre of loaf comes out clean, the bread is done. Cool loaves and store in airtight plastic bags.


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