Brown Nut Bread
Homey, warming, and nostalgia-inducing, this Brown Nut Bread is quick to pull together and makes the house smell wonderful, and feel welcoming, while it’s baking. © The Working Lunch Project
Servings Prep Time
16servings per loaf 20minutes
Cook Time
50-55minutes
Servings Prep Time
16servings per loaf 20minutes
Cook Time
50-55minutes
Ingredients
Instructions
  1. Preheat the oven to 350° F.
  2. Spray two 8x4x2″ loaf pans with vegetable cooking spray. Set aside.
  3. In a large bowl, mix together the first 4 ingredients (whole wheat flour through salt). Set aside.
  4. In a medium bowl, combine the next 6 ingredients (eggs through orange zest). Note: I like to finely zest the orange peel directly into the bowl of the wet ingredients to capture the essential oils from the peel as I zest. If you want to do this as well, instead of pre-zesting the orange peel and measuring a packed tablespoon, just thoroughly zest 2 good-sized oranges right into the bowl.
  5. Add the wet ingredients to the dry ingredients and blend just until almost combined. Add the nuts and raisins and briefly stir to mix in the add-ins and finish combining the batter.
  6. Divide batter evenly between the two prepared loaf pans. Here’s a trick I devised: to help the tops of each loaf rise attractively, use the handle of a wooden spoon to create a shallow indent down the middle of the top of each loaf lengthwise, from short end to short end. This helps prevent the naturally occuring crack on the top of each loaf from developing off-center, or on the side of the top of each loaf as they bake.
  7. Bake loaves on center rack of oven for 50-55 minutes or until a toothpick inserted in the center of each loaf comes out clean. Check the loaves toward the last 20 minutes of baking. I’ve always covered them loosely with foil at this point, to protect the tops of the loaves from over-browning.
  8. With oven mitts, carefully remove loaves from pans (they’re hot) and cool loaves on a wire rack.
  9. Store each loaf in a plastic storage bag in the refrigerator. Use within a few days or freeze.
Recipe Notes

Nutritional facts per serving:

108 calories

2g fat

175mg sodium

21g carbs

2g fiber

3g protein

*Toast nuts on a rimmed baking sheet in a 350° F oven for 10-15 minutes, or until fragrant.