Boston walnut bread: A classic recipe with tasty topping opportunities

With thousands of different breads that come from around the world, the opportunities for baking are endless. There are always the classics but there are some you might not have heard of, but need to try. This Boston walnut bread or Boston brown bread is one of those hidden gems South Africans need to know about. It’s a slightly dense bread which goes perfectly well with sweet or savoury toppings and even just a thick spread of butter.

Boston walnut bread suggestions

The dough is easy enough to put together and you can add some creativity to the party. Sometimes, raisins are added to the bread too, so you could add a few of those. Remember to keep some whole walnuts to add to the top before baking. When the bread comes out of the oven, immediately brush some butter on top for a beautiful shine. Serve with butter and a slice of cheese or enjoy something sweet like strawberries and whipped cream on a slice.

Do you have friends coming over for tea or do you just want a slice of goodness for breakfast? Our Boston walnut bread recipe has you covered.

Boston walnut bread recipe

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Recipe by Gary Dunn Course: Breakfast, SnackCuisine: USADifficulty: eASY

Prep time

20

minutes

Cooking time

2

hours 

Baking Time

2

hours

Total time

2

hours 

20

minutes

Ingredients

• 450 g 450 dates (stoned)

• 1 1 egg

• 1 small tsp 1 bicarbonate of soda

• 2 cups 2 flour

• 1 small cup 1 boiling water

• 1 tsp 1 baking powder

• 1 tbsp 1 butter

• Vanilla essence

• 1 cup 1 sugar

• chopped walnuts

• 1 pinch 1 salt

Method

• Put dates in dish, sprinkle with bicarbonate and cover with boiling water. Leave standing until luke-warm.
• Cream butter and sugar, beat in egg before stirring in all of the dry ingredients.
• Then, add date mixture, vanilla and walnuts.
• Pour into lined and greased bread pan and bake 1.5 to 2 hours in a preheated 150°C oven.

Notes

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Do you enjoy baking and looking for new and beautiful recipes? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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