Best 6 Nut Loaf Supreme Recipes

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Welcome to the realm of culinary delights, where flavors dance and textures intertwine to create a symphony of taste. Prepare to embark on a journey of gastronomic exploration as we delve into the world of nut loaf, a versatile and delectable dish that has captured the hearts of food enthusiasts for generations. Discover a collection of carefully curated recipes, each offering a unique twist on this classic dish. From the traditional flavors of a classic nut loaf to innovative variations that incorporate a symphony of spices and textures, this article promises to ignite your taste buds and inspire your inner chef.

Let's cook with our recipes!

DATE NUT LOAF CAKE



Date Nut Loaf Cake image

An easy and quick date nut loaf served with a warm brown sugar sauce.

Provided by Rae

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 12

1 cup dates, pitted and chopped
1 cup water
½ cup butter
1 cup white sugar
1 teaspoon baking soda
1 ½ cups all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts
¼ cup butter
⅓ cup heavy cream
½ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
  • Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
  • To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

Nutrition Facts : Calories 386 calories, Carbohydrate 48.4 g, Cholesterol 55.1 mg, Fat 20.9 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 198.3 mg, Sugar 33.7 g

SPICED WALNUT LOAF



Spiced Walnut Loaf image

When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane.-Kris Michels, Walled Lake, Michigan

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1-1/4 cups unsweetened applesauce
1 cup sugar
1/2 cup canola oil
3 tablespoons milk
1/2 cup chopped walnuts
TOPPING:
1/4 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, applesauce, sugar, oil and milk; add to the dry ingredients just until moistened. Fold in the walnuts. Transfer to a greased and floured 9x5-in. loaf pan., Combine the topping ingredients; sprinkle over the batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 312 calories, Fat 15g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 186mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

JEFF'S MEAT LOAF SUPREME



Jeff's Meat Loaf Supreme image

Meat Loaf recipes are endless online, not mentioning the endless cookbooks in my kitchen cabinet. Through the years, I was always looking for a "Different" Meat Loaf recipe, and I found it. I reviewed multiple recipes and combined some different ingredients. This was such a hit with my family. Accompany this Meat Loaf with Mac-n-Cheese and sweet corn as sides.

Provided by Jeff G. Burgner

Categories     Poultry

Time 1h15m

Yield 2 loafs, 4-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 lb maple sausage, pork (Any Kind)
1 lb ground turkey
1/2 large onion (fine chop)
2 eggs
1/2 cup 2% low-fat milk
1 1/2 cups stove top pork stuffing mix
1 1/4 cups Heinz ketchup
1/4 cup tiger sauce
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground pepper
3/4 tablespoon garlic powder

Steps:

  • 1. Mix all ingredients together, keeping mixture light and chunky, don't over mix!
  • 2. Place mixture in loaf pan sprayed with Pam, dent top of loaf and drizzle Heinz Ketchup into dent, and over top of loaf.
  • 3. This recipe should make two loafs, place in loaf pans at 375 F for 1 hour and 15 minutes.
  • 4. Let loafs rest for 10 minutes before removing to serving plate and slicing. Drain loaf pans of excess oil and juices before serving.
  • 5. Garnish with parsley and green onion tops.
  • 6. Enjoy!

Nutrition Facts : Calories 513.6, Fat 24.1, SaturatedFat 8.4, Cholesterol 271.6, Sodium 1585.1, Carbohydrate 25.5, Fiber 0.8, Sugar 20.9, Protein 48.5

15-MINUTE DINNER NACHOS SUPREME



15-Minute Dinner Nachos Supreme image

Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 15m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 (1.12 ounce) package Pace® Taco Seasoning Mix
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1 ½ cups water
1 ½ cups uncooked instant white rice
Pace® Thick & Chunky Salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips

Steps:

  • Cook beef and taco seasoning in skillet until browned. Pour off fat.
  • Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
  • Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 23 g, Fiber 5.2 g, Protein 27.5 g, SaturatedFat 7.8 g, Sodium 1479.3 mg, Sugar 10.8 g

QUICHE SUPREME



Quiche Supreme image

This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!

Provided by prissycat

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 16

Number Of Ingredients 15

2 (9 inch) deep dish frozen pie crusts
1 tablespoon finely chopped green bell pepper
1 small onion, finely chopped
1 (4.5 ounce) can mushrooms, drained and chopped
6 eggs
2 cups heavy cream
8 ounces shredded Monterey Jack cheese
8 ounces shredded Swiss cheese
12 ounces cooked ham, chopped
½ teaspoon vinegar
⅛ teaspoon dried tarragon
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
  • In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
  • In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
  • Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g

NUT ROAST



Nut roast image

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 22

1 tbsp olive oil
15g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten
100g mature cheddar, grated
handful flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 sprig rosemary
400ml passata

Steps:

  • Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
  • Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
  • Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
  • Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
  • Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
  • Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
  • Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
  • Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
  • Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
  • Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
  • Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
  • To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
  • It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling later on.
  • Use Fresh Ingredients: The fresher your ingredients, the better your nut loaf will taste. If possible, use organic or locally-sourced ingredients.
  • Don't Overmix the Batter: Overmixing the batter will make your nut loaf tough. Mix just until the ingredients are combined.
  • Bake the Nut Loaf in a Loaf Pan: This will help the loaf to rise evenly and prevent it from becoming too dry.
  • Let the Nut Loaf Cool Completely Before Slicing: This will help to prevent the loaf from crumbling.

Conclusion:

Nut loaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover nuts and vegetables. With so many different variations to choose from, there's sure to be a nut loaf recipe that everyone will love. So next time you're looking for a healthy and satisfying meal, give nut loaf a try!

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