A Rich Old-Fashioned Bread Filled with Warm Spice and Southern Comfort
Black Walnut Bread is a classic homemade quick bread packed with warm cinnamon flavor, crunchy black walnuts, and just the right touch of sweetness. Recipes like this have long been favorites in Southern kitchens, especially during holidays and family gatherings, where homemade breads were always part of the table.
This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon creates a moist, flavorful loaf with a tender crumb and deep nutty flavor. The black walnuts give the bread a rich, earthy taste that pairs perfectly with coffee, tea, or a little butter spread over a warm slice.
Ingredients
- 3 cups flour
- 3 teaspoons baking powder
- 1/4 teaspoon soda
- 1-1/2 teaspoons salt
- 2/3 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 eggs
- 1-1/4 cups milk
- 2 Tablespoons shortening
- 1 cup black walnuts (finely ground)
Step-by-Step Instructions
- Preheat your oven to 350°F and grease an 8-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, brown sugar, and cinnamon.
- In a separate bowl, combine the eggs and milk, mixing until smooth.
- Add the shortening to the dry ingredients and blend until the mixture becomes crumbly.
- Gradually stir the egg and milk mixture into the dry ingredients until fully combined.
- Fold in the finely ground black walnuts, stirring gently until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Let the batter rest at room temperature for about 30 minutes before baking.
- Bake at 350°F for approximately 50–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before slicing for the best texture and flavor.
Closing Summary / Pro Tips
Black Walnut Bread has a rich, nutty flavor balanced by warm cinnamon and brown sugar.
Perfect served warm with butter or alongside coffee and tea.
Allowing the batter to rest before baking helps create a tender texture.
This bread slices best after resting several hours or overnight.
💡 Pro Tip: Wrap the cooled loaf tightly and let it sit overnight before slicing to deepen the flavor and improve the texture.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
