Best 13 Moist Nut Bread Recipes

MOIST & DELICIOUS BANANA NUT BREAD

Steps:

• Cream butter & sugar. Add vanilla & eggs. Combine dry ingredients, add alternately with bananas & milk. Add nuts if desired. Grease & flour 1 bread pan (2-3 smaller pans) or pour into muffin cups. For loaf bake at 350 for 45-60 minute Muffins 350 for 20-25min. Enjoy!
• *Note- I usually use a smaller bread pan to make the 2 loaves, or use a larger one and just make 1 big loaf, but it will need to bake longer. I adjusted the time because people had been saying it was over baking, now people are saying it's under baked. I would use the old fashion test of a tooth pick at 45 min, then at 1 hour -- up to 1 hour & 30 min if needed. Hope that helps!

MOIST DATE NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

MOIST DATE NUT BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 9inx5in loaf pan.
• In a medium bowl, combine the dates and butter.
• Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps.
• Mix in the brown sugar and egg until well blended.
• Combine the flour, baking soda, baking powder, and salt.
• Stir into the date mixture until just blended.
• Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

VERY MOIST BANANA NUT BREAD

Steps:

• Heat oven to 350°. Grease or spray 2 loaf pans.
• In a large bowl, mash bananas with a masher or by well washed hands.
• Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
• Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
• Totally clean will mean a dryer loaf.
• Let cool 15 minutes after removing from oven and remove from pans.
• Or, let cool, cover with foil, slide into freezer bags and freeze.
• Great when using tin foil pans.

MOIST NUT BREAD

Steps:

• In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.

MOIST BANANA NUT BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

MOIST BANANA NUT BREAD WITH ORANGE GLAZE

Steps:

• Preheat the oven to 375 degrees F. Butter a loaf pan and set aside.
• In a bowl, sift together the flour, baking soda, salt, and flax seeds.
• In another bowl, mix the butter, sugar, eggs, and vanilla until creamy. Add the orange zest and juice and stir lightly.
• Slowly fold the flour mixture into the wet ingredients until combined, then add the nuts and banana, mixing until just combined. Try not to over mix.
• Pour into greased loaf pan and bake for 1 hour, or until toothpick inserted into middle of loaf comes out clean.
• Allow bread to cool in the pan for 10 minutes before transferring to rack. Cool completely before glazing.
• FOR THE GLAZE: Combine the confectioner's sugar and orange and/or lemon juice. Stir until smooth. Pour over cooled bread.

DATE AND NUT BREAD: MOIST AND SWEET

Steps:

• 1. Put chopped dates in a small mixing bowl and sprinkle with baking soda.Place the butter on top. Pour over with the boiling water, stir, and set aside.
• 2. Sift all dry ingredients into a larger bowl.
• 3. Beat egg in a cup, and then add to cooled date mixture.Stir.
• 4. Combine date mixture with sifted dry ingredients. Mix well by turning over and over.
• 5. Stir in chopped nuts.
• 6. Take a piece of waxed paper and line a loaf pan so that "length side" of pan is covered with paper. Butter the wax paper and the two short ends of the pan. Get it well covered. Fill pan with batter.
• 7. Bake for ONE HOUR in a 350 degree oven. Test doneness with either a long toothpick or piece of raw spaghetti, and make sure it comes out clean and dry.
• 8. Cool to touch . Now tilt pan upside down, tap to remove bread, peel off wax paper, and cool the rest of the way on a rack.
• 9. Slice and serve with softened cream cheese. SO Yummy!!!

MOIST BANANA NUT TEA BREAD

Steps:

• 1. Grease a large loaf pan and set aside. Heat oven to 350 degrees. Mash bananas set aside. In a large mixing bowl mix together all the dry ingredients, add milk, eggs, sour cream, orange juice. Mix well. Add almond extract and bananas. Mix this well. Lastly add nuts.
• 2. Pour the mixture into the greased loaf pan. Bake on 350 degrees for 45-55 minutes or until toothpick comes out clean.

LAURA'S MOIST BANANA NUT AND RAISIN BREAD

Steps:

• 1. Set the oven a 350 ob high altitud, 370 for all others. Grab a little of the flour and add it to the raisins and nuts in a small bowl this will avoid sinkage. 2. Butter and flour the bread pan or mold. 3.Beat the butter and the sugar until soft and add one egg at a time. Add the vanilla extract. 4.Puree the bananas. Set it at side. 5.Mix the dry ingridients (flour, cinnamon, salt, baking soda and nutmeg) 6. Put all ingridients together but AVOID OVERMIXING. 7 Bake for about 1 hour or a tooth pick comes out clean.

KATHY'S MOIST BANANA NUT BREAD

Steps:

• 1. Preheat oven to 400 degrees F., 375 degrees F. if oven runs hot. Chop pecans.
• 2. Put flour, baking soda, and salt in a bowl and whisk together. Set aside.
• 3. Mix sugar and butter together on medium until creamy. Add eggs one at a time. Add yogurt and extract. Mash bananas. Now, add bananas and then stir in nuts.
• 4. Spray one or two 9x4 pans. One makes a very big, tall loaf and two makes an average size loaf of bread. I usually make two. Pour into greased pans.
• 5. Bake at 400 degrees F. for 55 minutes to 1 hour or until golden brown and toothpick comes out clean. My cook at 375 if your oven runs hot.
• 6. Cool on racks for about 5 to 10 minutes, remove from pans and continue to cool on racks.

MOM'S MOIST BANANA NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees; grease and flour bread pan.
• 2. In small bowl combine flour, salt, and baking soda and set aside.
• 3. In medium bowl; cream together the margarine and sugar; add eggs, mix in 3 ripe bananas. Slowly add the flour mixture until blended; add walnuts and hand stir until mixed through.
• 4. Pour mixture into prepared bread pan and bake for 1 hour or until toothpick inserted in middle comes out clean. Cool and enjoy!

LITE 'N MOIST BANANA NUT BREAD

Steps:

• Heat oven to 350 degrees. Grease or spray 2 8" x 4" loaf pans.
• Use very ripe bananas, 5 is best. In a large bowl, mash bananas.
• Add eggs, vanilla, and applesauce and blend.
• Add dry ingredients and stir well. (1/2 cup Splenda Plus for baking may be substituted for sugar).
• Dissolve baking soda in milk. Put this in a container bigger than one cup. It will foam up a lot.
• Add milk mixture to rest of ingredients and mix well.
• Fold in nuts and pour into greased pans.
• Bake for about 1 hour and 5 minutes depending on your oven. Start checking for doneness at 55 minutes. (especially with Pyrex pans)
• For a moist bread, a toothpick should come out almost clean. Totally clean will mean a dryer loaf.
• After removing from oven, let cool for 15 minutes and remove from pans. Bread will freeze nicely.