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Northern Pulse Growers Association

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Best-Ever Nut Bread

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2⁄3 cup shortening
2 cups sugar
4 eggs
2 cups split pea purée*
2⁄3 cup water
31⁄3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1⁄2 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
1 cup chopped walnuts or pecans

*Preparing split pea purée: Add 2 ½ times the amount of water as split peas. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée split peas with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.    

Preheat oven to 350°F.
Cream together shortening and sugar. Beat in eggs, one at a time. Add split pea purée and water. In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with nuts.
Bake in 2 well-greased 5 x 9-inch loaf pans for 60 to 70 minutes. When a toothpick inserted into the center of loaf comes out clean, the bread is done. Cool loaves and store in airtight plastic bags.

Nutrition Facts
Serving Size 
Servings Per Container
Amount Per Serving
Calories  297 Calories From Fat 
% Daily Value *
Total Fat  12g
Saturated Fat  2g
Trans Fat   
Total Carbohydrate  42g
Dietary Fiber  3g
Protein  7g  
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4