+
0 (0)

Categories: Breads, Breakfasts, Desserts

Rancho Bernardo Inn's Walnut Bread

Rancho Bernardo Inn's Walnut Bread
Los Angeles Times

DEAR SOS: Perhaps as many as 15 or 20 years ago, The Times printed a recipe called Rancho Bernardo Inn Walnut Bread. It was absolutely delicious. Can you reprint it? GINA ZUCCHERO Thousand Oaks DEAR GINA: This is a quick ... Read more

Total time: 1 hour, 10 minutes | Makes 2 loaves, 16 servings
  • 1 cup (2 sticks) butter, plus more for preparing pans
  • 4 cups flour, plus more for preparing pans
  • 2 cups sugar
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped walnuts

Step 1Heat the oven to 350 degrees. Butter and flour 2 (9x5-inch) loaf pans.

Step 2Cream the butter and sugar in a bowl until fluffy. Slowly beat in the eggs, one at a time.

Step 3Sift together the flour, salt and baking soda and add to the egg mixture. Blend in the vanilla and sour cream. Stir in the nuts.

Step 4Divide the batter between the pans. Bake the loaves until golden, 55 minutes to 1 hour.

Step 5Cool the bread in the pans on a rack for 10 minutes, then invert onto the rack.

Each serving:
430 calories; 346 mg sodium; 89 mg cholesterol; 24 grams fat; 11 grams saturated fat; 48 grams carbohydrates; 7 grams protein; 1.55 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
Brazilian cheese bread
Buttermilk biscuits and burnt orange honey butter
Basic scones
Cheddar-sage cornbread