Auntie Lynn's Cashew Bread

Lynn Caruso


I made this recipe from one I found in an old cookbook. I added several ingredients to make it mine. My family loves to eat this bread straight out of the oven with butter and preserves.

I love to make mini loaves and wrap them for the holidays to give as special gifts.


★★★★★ 1 vote

45 Min
1 Hr 15 Min


  • 3 c
    raw cashews
  • 3/4 tsp
    baking soda
  • 1/2 Tbsp
    sea salt or kosher salt
  • 3
    eggs, seperated
  • 1/2 Tbsp
    lemon juice, fresh
  • 1 c
  • 1/2 c
    pure maple syrup

How to Make Auntie Lynn's Cashew Bread


  1. I use a 9"x4.5" glass loaf pan. If I am making a large loaf I fill the pan to the top, or halfway for a small loaf (using two pans).
  2. Preheat the oven to 300 degrees. Line the loaf pan with parchment paper.
  3. Grind the cashews in a food processor or a blender at high speed until you create flour. Grind it as fine as you can get it. If there are a few grains left it's ok.
  4. Using a food processor, or by hand, mix together; cashew flour, egg yolks, lemon juice, buttermilk, maple syrup and baking soda. Blend well.
  5. Beat the egg whites with the salt until stiff (peaks will form).
  6. By hand, gently fold the batter into the egg whites little by little until it is incorporated.
  7. Pour the batter into the loaf pan and bake for 1 hour and 15 minutes. The smaller loaves may cook for less time, and the larger loaf a little longer.
  8. Test the loaf for doneness with a toothpick or long wooden match until it comes out clean - dry not wet. The loaf will be brown.
  9. Slice when cooled. It will keep at room temp for about 3 days, or refrigerated for one week. You can also freeze it for several months.

Printable Recipe Card

About Auntie Lynn's Cashew Bread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Hashtags: #FRESH, #homemade

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