Amaretto Nut Bread

By SewingDragonfly

Wrap this loaf tightly in plastic wrap and let it rest overnight before slicing, to develop flavor and texture.

Ingredients

• 2 cups unbleached flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground mace or nutmeg
• 1/4 cup vegetable oil
• 1 cup packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups sour cream
• 1/2 cup amaretto
• 1 1/4 cups chopped walnuts, pecans, hazelnuts or any combination

Preparation

Step 1

Preheat the oven to 350°. Grease and flour one 9 inch by 5 inch loaf pan or three 6 inch by 3 inch loaf pans. Combine the flour, baking powder, baking soda, salt and spice in a medium bowl. Add the nuts and stir until evenly distributed.

In another bowl, with a whisk, or in the bowl of an electric mixer, beat together the oil and brown sugar until fluffy and light colored. Add the eggs and vanilla extract.

Add the flour mixture to the creamed mixture in three equal portions, alternating with the sour cream, adding the amaretto with one of the sour cream additions. Beat until smooth after each addition. The batter will be thin.

Pour the batter into the prepared loaf pan or pans. Bake in the center of the oven for 40 to 45 minutes for large pan or 28 to 32 minutes for the smaller pans. Cool the bread in the pan for 10 minutes. Turn the loaf out of the pan onto a rack, then turn right side up to cool completely. Wrap tightly in plastic wrap and chill overnight or for up to three days before serving.