Recipe Detail

Crusty Nutmeg Bread

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Number of Servings:


  1. 3 cups - Flour sifted
  2. 3/4 cups - Butter softened
  3. 2 1/4 cups - Light Brown Sugar firmly packed
  4. 3/4 cups - Pecans chopped
  5. 2 whole - Eggs
  6. 1 teaspoons - Nutmeg
  7. 1 teaspoons - Vanilla
  8. 1 cups - Sour Cream
  9. 1 1/2 teaspoons - Baking Soda


For topping: Mix 1/4 cup each of flour, butter, sugar, and nuts. Set aside.

Cream the remaining butter and sugar, beating until light and fluffy. Add the eggs, nutmeg, and vanilla. Beat again.

Combine the sour cream and soda in a separate bowl, then add to the creamed mixture. Stir in the remaining flour and nuts.

Spoon the mixture into 2 greased and floured 9" x 5" pans. Sprinkle with the reserved topping. Bake in a preheated 350° oven for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks.


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