Rancho Bernardo Inn's Walnut Bread
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 bread, meaning baking soda is used as a leavener instead of yeast. If your baking soda is old, buy a new box. Your bread will rise up beautifully. Slice it thin and lightly toast it for breakfast. It’s great.
Heat the oven to 350 degrees. Butter and flour 2 (9x5-inch) loaf pans.
Cream the butter and sugar in a bowl until fluffy. Slowly beat in the eggs, one at a time.
Sift together the flour, salt and baking soda and add to the egg mixture. Blend in the vanilla and sour cream. Stir in the nuts.
Divide the batter between the pans. Bake the loaves until golden, 55 minutes to 1 hour.
Cool the bread in the pans on a rack for 10 minutes, then invert onto the rack.
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