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Bread

Nut Bread

Nut Bread is a loaf made with eggs, milk, flour, baking powder, salt, sugar, and chopped nuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Nut Bread

Why it works: Flour and nuts are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,180 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Nut Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a large bowl, combine the egg and milk.

  2. Add the flour, baking powder, salt, sugar, and chopped nuts, then mix well.

  3. Let the batter stand for 20 minutes.

Bake

  1. Preheat the oven to 350°F (175°C).

  2. Pour the batter into a greased loaf pan.

  3. Bake for 45 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + nutstop 13% of all pairs
    Smell alikemoderate
    Cooked together1,180 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + nutstop 17% of all pairs
    Smell alikemoderate
    Cooked together982 recipes

    Shared aroma: furaneol (caramel, strawberry).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure of the loaf as its proteins set during baking.
Egg
Binds the batter and adds structure and richness as it sets.
Baking powder
Releases gas in the batter, helping the loaf rise in the oven.
Milk
Provides the liquid that hydrates the flour and keeps the crumb moist.
Sugar
Adds sweetness and helps the crust brown during baking.
Chopped nuts
Add texture and a toasty, nutty flavor to the crumb.

The step that matters

Mix well. Once flour is wet, gluten begins to form. Mixing until just combined keeps the loaf tender; overmixing develops excess gluten, which makes the bread tough and dense.

Swap the nuts

How well each one fits the dish's main ingredients (egg, milk, flour, sugar):

  1. Almondfits better
  2. Milletfits better
  3. Chestnutfits better
  4. Nutsthe original

Fit is the average pairing score against egg, milk, flour, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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