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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 661
% Daily Value**
Total Fat 41g
63%
Saturated Fat 19g
29%
Unsaturated Fat 7g
Cholesterol 230mg
77%
Sodium 538mg
22%
Total Carbohydrate 63g
21%
Dietary Fiber 3g
11%
Sugars 33g
Protein 15g
Vitamin A  19%Vitamin C  1%
Calcium  9%Iron  11%
Potassium  8%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Willow Brook Inn Toasted Walnut Fudge Bread

Date Added: July 17, 2009

Ingredients:

5 Eggs at room temperature
1 Cup Sugar
1 Cup Butter or margarine
1 Teaspoon Salt to taste
1 Cup Buttermilk
1 Teaspoon Extract Of Vanilla
1 Cup Walnut Coarsely chopped
2 1/4 Cups Flour unsifted
3 Ounces Semisweet Chocolate melted and cooled
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Directions:

1. Preheat oven to 350 degrees.

2. Grease two 9 x 5 loaf pans. Toast walnuts on a baking sheet for 3 to 5 minutes or until fragrant.

3. Cool. Melt chocolate by microwaving on medium for 25-second intervals, stirring in between, until smooth.

4. Cool. Cream butter and sugar. Beat in eggs one at a time.

5. Mix in cooled chocolate. In a separate bowl, mix flour, baking soda and salt.

6. Stir buttermilk and vanilla together. Add flour and buttermilk alternately to chocolate mixture.

7. Stir in walnuts. Divide batter between the two prepared pans.

8. Bake for 55 to 60 minutes, or until knife or toothpick inserted in the center comes out clean.

9. Cool bread in pans for 10 minutes, then remove from pans and cool on a wire rack.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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