Our recipe this week is is another from The Ronneburg Recipe Album: German Style Cooking, and comes with a note from author Elsie Oehler:

Nut Bread

My sister’s own recipe for nut bread. It’s everyone’s favorite and the family refers to it simply as “the nut bread”.

2 eggs
2 cups brown sugar
2 cups buttermilk
4 cups sifted flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup raisins
1 cup nuts
2 to 3 ripe bananas, mashed

Beat eggs and sugar. Add milk and bananas and beat well. Combine sifted flour, salt, baking powder, and soda and add to egg mixture. Stir in nuts and raisins. Bake in wax paper-lined 7 ½ x 3 ½ loaf pan in preheated 350 degree oven for about 1 hour or until toothpick comes out clean. Texture and flavor improve after 12 hours. Keeps well in refrigerator and freezes well.

Makes 3 loaves.


This recipe comes from the cookbook The Ronneburg Recipe Album: German Style Cooking and was posted with permission of the Ronneburg Restaurant. Learn more about the book and how to purchase it.