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Recipe for family meals :

Best-Ever Nut Bread

The USA Dry Pea and Lentil IndustryThis recipe comes from The USA Dry Pea & Lentil Council which started in 1965 and is comprised of the Washington Dry Pea & Lentil Commission, the Idaho Pea & Lentil Commission and the USA Dry Pea & Lentil Council. These groups pool their funding to support Domestic Marketing, International Marketing, Research, and Industry and Governmental Information Dissemination programs for dry peas, lentils, and chickpeas grown in the Palouse Region - we benefit from the recipes they publish!

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2/3 cup shortening
2 cups sugar
4 eggs
2 cups split pea purée
2/3 cup water
3 1/3 cups sifted all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup chopped walnuts or pecans

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together the shortening and sugar. Beat in the eggs, one at a time. Mix in the puree and water.
  • In a separate bowl, sift together the dry ingredients. Stir into the cream mixture along with the nuts.
  • Bake in two well-greased 9" x 5" loaf pans for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Cool loaves on wire rack and store in airtight plastic bags.

Makes 2 loaves

The USA Dry Pea & Lentil Council


© USA Dry Pea & Lentil Council