This is the kind of bread I have been wanting!

This was super easy to put together, and it tastes wonderful! The bread is light, not too heavy, and filling.

The walnuts become crispy on the top and soft inside the bread. The crust was crispy on the bottom as well, which I like. If you like a softer crust, I would recommend starting to check the bread at the 55 minute mark.

We ate the first slices while the bread was still warm with a smear of butter. There was a little bit of breakage cutting the bread while it was still hot, this didn’t happen once the loaf was cooled.

I think this would work well with a flavored cream cheese spread or a nice thick marmalade too.

Overall, it was very satisfying and delicious!

CALIFORNIA WALNUT BREAD

3 Cup Sifted All Purpose Flour

1 Cup Granulated Sugar

4 Teaspoons Baking Powder

1 ½ Teaspoons Salt

1 ½ Cups Chopped Walnuts

1 Egg, Beaten

¼ Cup Shortening

1 ½ Cups Milk

1 Teaspoon Vanilla

Resift flour with sugar, baking powder and salt into a mixing bowl. Stir in 1 ¼ Cups of the walnuts. Add egg, shortening, milk and vanilla. Mix just until ingredients are blended. Turn into a greased and floured 9 x 5 loaf pan. Sprinkle with remaining walnuts. Bake at 350 degrees for 60 to 70 minutes. Let loaf stand in pan 10 minutes; then turn out onto a wire rack to cool.