Favourite nut bread

    1 hour 30 min

    A nutty loaf cake with a layer of cream cheese in the centre. Wonderful with a cuppa anytime. Walnuts are used here, but a variety of other nuts would work a treat.

    10 people made this

    Serves: 12 

    • 250g cream cheese, softened
    • 5 tablespoons caster sugar
    • 3 eggs
    • 125ml vegetable oil
    • 125ml milk
    • 1 teaspoon lemon zest
    • 300g plain flour
    • 5 tablespoons caster sugar
    • 5 tablespoons dark brown soft sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 125g chopped walnuts

    Prep:15min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas mark 4. Grease one 23x12cm (9x5 in) loaf tin.
    2. Beat cheese, 5 tablespoons caster sugar, and 1 egg together well. Set aside.
    3. Beat remaining 2 eggs in mixing bowl until frothy. Mix in oil, milk and lemon zest.
    4. In another bowl measure in flour, remaining caster sugar, dark brown sugar, bicarb, salt and walnuts. Stir to mix well. Pour all at once into mixing bowl. Stir with milk batter until just moistened. Spoon 1/2 of the batter into the prepared loaf tin. Spoon on cheese mixture. Cover with remaining batter by dropping small spoonfuls here and there.
    5. Bake in preheated oven for 1 hour until the bread tests done. Cool 15 minutes in tin before turning out very carefully to a cooling rack.

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    Reviews in English (8)


    Although this recipe wasn't rated by anyone else, I decided to give it a try because it sounded so good....well...I wasn't dissappointed!!! This was very good and looks so pretty too!! I hope others give this a try.  -  13 May 2003  (Review from Allrecipes US | Canada)


    First of all, the directions for this are off. The ingredient list has 1 cup of white sugar (total) & the directions only call for 2/3 cup total. I didn't know what to do, so I added 2/3 c. sugar to step 4 instead of 1/3. Well...I didn't have any- I made it for my mother-in-law for her birthday. She just called & said it was FABULOUS & to never lose the recipe! WOW. I baked it at 325 for 1 hour with foil on top the last 20-30 minutes. I can't wait to bake one for ME.....once I can have a "splurge" day!  -  10 Apr 2007  (Review from Allrecipes US | Canada)


    I thought the dough was too thick, so I even rechecked the ingredients to see if I'd missed some of the liquid, but I hadn't. In the end, the bread loaf was good, not incredible, but good as well as aesthetically appealing. It looks like bakery bread - it's that pretty. Just remember to rap the loaf on the counter a few times before you put in in the oven to remove any air bubbles prior to baking. This is especially important at high elevations. I took the bread out at about 50 minutes, and next time I'd take it out 5 minutes sooner. I do, however, have a convection oven so things always bake a little more quickly. Just in case, check it at 50 minutes.  -  23 Feb 2007  (Review from Allrecipes US | Canada)