Best Ever Nut Bread
A tasty nut break with pea puree make this a treat for lunches or afterschool snacking!
Servings 2 loaves (28 slices)
Calories 219
Ingredients
Split Pea Purée
- 1 cup (250 mL) dry yellow split peas, rinsed & drained
- 2 1/2 cups (625 mL) water
Bread
- 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
Instructions
Split Pea Puree
- Add split peas and 2 1/2 cups (625 mL) water to a medium saucepan, bring to a gentle 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.
Bread
- Preheat oven to 350°F (180°C). Generously grease two 5x9-inch (13x23 cm) loaf pans. Set aside.
- 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.
- Divide between prepared loaf pans and bake 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.
Notes
- Recipe courtesy pulsepledge.com
Nutrition
Serving Size: 1slice | Calories: 219 | Total Fat: 9g | Saturated Fat: 3g | Carbohydrate: 32g | Fibre: 1g | Sugars: 16g | Protein: 5g | Cholesterol: 39mg | Sodium: 172mg | Potassium: 119mg | Iron: 1mg