A Fork in the Trail, Laurie Ann March, bread recipes, camping breakfast recipes

Friday Foods – Nut Bread

 This bread from Fork in the Trail is slightly sweet and has a sturdy consistency, making it perfect for a longer backpacking trip.

Nut Bread

Makes 6-8 servings

1 egg
1 cup light brown sugar
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8  cup butter
1/2 cup walnuts, chopped

At Home

Preheat oven to 350ºF. In a large bowl, beat the egg until it is light in color. Add the sugar and beat until smooth. Stir in the buttermilk. Mix the flour, baking soda, baking powder, and salt together in a medium-size bowl. Then add the flour mixture to the buttermilk mixture, stirring until moistened. Melt the butter in a microwave or on top of the stove. Mix the walnuts and melted butter together. Stir the nut mixture into the batter. Pour the batter into greased mini-loaf pans. Bake for 45 to 55 minutes.

Remove the loaves from the pans and cool on wire racks. Wrap tightly in plastic wrap and then in aluminum foil. Freeze the loaves until you’re ready to take them on your trip.

At Camp

Slice the bread and add butter, if desired.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

  • Donna Huggins

    I know you!!!!!!! Cannot wait to follow your adventure this summer.
    Love having the pleasure of catching glimpses of you , like my little trail fairy running thru the town at dawn

    June 18, 2016 at 2:41 pm

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