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Aunt Lillian’s Nut Bread

Aunt Lillian’s nut bread was one of the Davis and Ellis’ family holiday tradition served every Thanksgiving and Christmas. It has remained a traditional favorite in our home over the years.

Description

Lillian Cardigan Stott

My Great Aunt Lillian was the youngest of three sisters, born to Mary Winifred Odding known to us as Grama Cadigian. Grama Cadigan had two daughters, Anna and Grace with her first husband William Clark. Her third child, Lillian was with her second husband, …Cadigian. Lillian married William Stott, born in England, who came to the U.S. after serving in the Navy during WWI. They had one boy, William. Sadly, at the age of two, he was killed in a tragic accident, struck by a car outside their home. The three sisters remained very close throughout their lives. Together with their husbands they traveled to Florida every winter and Farley’s Point in the summer.

Ingredients
  • 1 egg
  • 1 pinch baking soda
  • 1 cup brown sugar (115g)
  • 1 cup milk
  • 2 cups flour (240g)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup chopped walnuts
Directions
  • Grease a (glass) loaf pan.
  • Chop walnuts medium to small size. Set aside.
  • Cream the brown sugar, egg and baking soda together until light and well dissolved.
  • Blend the remaining dry ingredients together (w/o walnuts)
  • Alternate dry ingredients and milk without over mixing.
  • Fold in chopped walnuts.
  • Bake at 350˚F for approximately 45-60 minutes, when a toothpick inserted in the center of the loaf is (almost) dry.