Winchester Nut Bread from 1918

Lynnda Cloutier


This is a very old recipe, and versions of it may have found their way into many community cookbooks. This one was handwritten in an old manuscript cookbook.


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  • ·
    1/2 cup brown sugar
  • ·
    3/4 cup hot water
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    1/2 cup molasses
  • ·
    3/4 cup milk
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    1 cup flour
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    2 1/2 tsp. baking powder
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    1 1/4 tsp. salt
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    3/4 tsp. baking soda
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    1 tsp. nutmeg
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    2 cups graham flour
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    3/4 cup finely chopped walnuts
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  • ·
    2 tsp. butter, melted
  • ·
    1/3 cup finely chopped walnuts

How to Make Winchester Nut Bread from 1918


  1. Set oven rack in middle position. Preheat oven to 350. Line bottom and ends of a 9 x 5 inch loaf pan with a single strip of wax paper. Coat pan and wax paper liner with vegetable spray.
  2. Put brown sugar in medium bowl. Pour hot water over brown sugar. Add molasses and milk and stir.
  3. Sift together flour, baking powder, salt, baking soda and nutmeg into large mixing bowl. Whisk in graham flour. Add molasses mixture and mix gently with wooden spoon or wire whisk. Fold in walnuts.
  4. Pour batter into loaf pan. Tap pan twice on counter to level and remove air bubbles. Brush top of batter with melted butter
    Sprinkle walnuts on top and press lightly into batter with palm of your hand. Bake 50 minutes or til tester inserted into bread comes out clean. Cool completely in pan on wire rack before slicing. Store loosely covered with wax paper at room temperature. Serve with sweet butter and orange marmalade. This bread should be handled as if it were a muffin batter, which means don’t over mix it.

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About Winchester Nut Bread from 1918

Course/Dish: Sweet Breads

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