Mrs. Eck’s Nut Bread
This is a first prize winning nut bread recipe from 1917. Reading through this one was interesting. I have made a lot of sweet bread loaf recipes, but never cooked one in a “cool oven”. My research has that term coming back at 200 degrees. When I think of a 200 degree oven, we are just a step up from dehydrating something. I had to consult Google on this one, and sure enough, it is a thing. So when you see the 200 degree suggestion in the recipe, don’t freak out and question everything like I did. Google has assured me it is okay. It might even be the magical thing that makes this bread a prize winner!
As for what nuts go in a nut bread , only two come to mind, walnuts and pecans. If you try this recipe, please comment how it turned out for you.
One cup granulated sugar, one egg, one cup sweet milk, four cups flour (sifted), four teaspoons baking powder, one teaspoon salt, one cup chopped nut-meats. Cream sugar and egg together, beating three minutes. Add salt, milk, flour, baking powder and lastly, nut-meats, slightly floured. Let rise 30 minutes and bake in cool oven one hour.
Mrs. Chas. Franklin Eck, Corner Sixth and Park Avenue, Miamisburg, O. – The Dayton Herald – 15 Feb 1917
Mrs. Eck's Nut Bread
Prize winning recipe from 1917
- 1 cup sugar
- 1 large egg
- 1 cup milk
- 4 cups flour sifted
- 4 tsp baking powder
- 1 cup nuts chopped
Cream sugar and egg together, beating three minutes.
Add salt, milk, flour, baking powder and lastly, nut-meats, slightly floured.
Let rise 30 minutes and bake in cool oven (200 degrees) one hour.