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Amaretto Nut Bread

Source of Recipe

by Marsha, from "The Best Quick Breads" by Beth Hensperger (Harvard Common Press)


List of Ingredients

2 cups unbleached all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground mace or nutmeg
1¼ cups almonds, pecans or walnuts (Nuts should be chopped for best results.)
¼ cup vegetable oil
1 cup packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1½ cups sour cream (not reduced-fat version)
½ cup amaretto (apricot and almond-flavored liqueur)


Recipe

Preheat oven to 350 degrees. Grease and flour selected pan or pans. Combine the flour, baking powder, baking soda, salt and mace or nutmeg in a medium bowl. Add the nuts and stir until evenly distributed.

In another bowl, using a whisk, or in the bowl of an electric mixer, beat together the oil, brown sugar, eggs and vanilla until light colored.

Add the flour mixture to the creamed mixture in three equal portions, alternating with the sour cream. Add the amaretto with one of the sour cream additions. Beat until smooth after each addition.

Pour the batter into the prepared pan or pans. Bake in the center of the oven for 40-45 minutes for larger pan or 28-32 minutes for the smaller loaves or until the top is firm, and the loaf pulls away from the sides of the pan. Baking times may vary. Cool the bread in the pan for 10 minutes.

Turn the loaf out on a rack then right side up to cool completely. Wrap tightly in plastic wrap and chill overnight or for up to 3 days before serving. (Chilling time allows for easier slicing.) Wrap tightly to store in the freezer.