Whole Wheat Cinnamon Nut Bread
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This bread makes a nice gift.
2 cups whole wheat flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
4 eggs, plus 1 egg yolk
1 cup corn oil
1 tablespoon cinnamon
2 teaspoons finely grated orange peel
2 teaspoons finely grated lemon peel
1-inch piece ginger root, finely grated
1 1/2 teaspoons vanilla
3/4 cup brown sugar, tightly packed
1 1/4 cup chopped walnuts
Preheat oven to 350 degrees F. In a mixing bowl, combine the flours and baking powder. In another large mixing bowl, using an electric mixer on low-medium speed, beat eggs, egg yolk, oil, cinnamon, orange and lemon peels, ginger and vanilla until slightly frothy. Slowly add the brown sugar, increasing the speed to medium. Beat in the flour mixture a little at a time until all the ingredients are blended.
Stir the walnuts into the dough. Spoon the dough into two well-buttered and lightly floured, 8x4-inch loaf pans.
Bake 45-55 minutes or until loaves are deep golden brown and sound hollow when tapped. A tester will come out clean when bread is done.
Remove bread from oven; cool in pans 10 minutes, then turn out onto a wire rack to cool an additional 25-30 minutes.
Kay Schriefer Moline