CNYEats A Taste of Utica Brazil Nut Bread

Where EVER was I going to find JUST brazil nuts?!  I wasn’t.  I bought a large canister of mixed nuts and sorted out the brazil nuts for this recipe. By the way, our recipe on page 56 of our book,  A Taste of  Utica   doesn’t list “brazil nuts” in the ingredient list but calls for “nuts” in the directions.  I have added what I believe would be the correct amount.  The recipe is from Jean Stancato and posted by Rainie Piccione.

BRAZIL NUT BREAD

• 8 oz chopped Brazil nuts
• 1 lb dates
• 8 oz cherries, drained
• 3/4 cup flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 whole eggs
• 1 tsp vanilla

Preheat oven to 300 F.  Put the nuts, dates and cherries in a large bowl.  *Apple Crumbles put the three ingredient into the food processor – nuts first to chop, then added the dates to combine.

Finally I added the cherries for one spin just to incorporate.   Transfer to a large bowl.

Sift the flour, sugar, baking powder and salt over the nut-fruit mixture. 

Beat the eggs until foamy and add the vanilla.  Pour the egg mix over the nuts and fruit.  Mix JUST until incorporated or by hand. *My mixture was too thin to mix by hand. 

Pour into large loaf pan…

and bake for 1 hour.  The directions indicate 1 hour 45 minutes but my bread only took one hour so please watch carefully as oven temperatures vary.   Cool before slicing.

I finished baking this bread about 2 hours ago.  There are only 2 of us in the house.  The bread is almost gone.  Does that tell you anything?!  So delicious!

Next time I make this recipe, I will cut the sugar by half. The sweetness of the dates and cherries is almost adequate to sweeten this bread so very little processed sugar is necessary.  Notice there was no added fat?  Interesting!  The bread is so moist.

What is YOUR favorite nut bread?

Joanne