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Servings:
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about
scaling
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Cook Time: |
20 minutes |
Prep Time: |
2 hours 15 min |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 350‹F. Spray a 9-by-5-
inch loaf pan with vegetable cooking spray.
2. In a medium bowl, combine both flours,
salt, baking soda, baking powder, and nutmeg.
Cut open tea bag and add the tea to
the flour. Stir until well mixed. Set aside.
3. In a large bowl, beat egg using an electric
mixer on medium speed until yolk and
white are blended. With mixer running,
pour in oil and beat on medium for 1 minute.
With mixer running, slowly add 1.2 cup
of the sugar, then vanilla. Beat until light
and lemon colored, about 2 minutes.
4. Use a rubber spatula to stir in half the
flour mixture just until blended. Add buttermilk
and mix on medium-low speed just
until combined. Add remaining flour and
mix on low just until combined. Gently stir
in walnuts. Batter will be thick.
5. Scrape batter into prepared pan. Smooth
surface, then sprinkle with remaining 2
tsp. sugar. Bake at 350‹F 45 to 55 minutes,
until surface is light gold and a toothpick
inserted in the center comes out clean.
Cool in pan on a wire rack for 1 hour, then
transfer to a plate. Serve at room temperature.
May be prepared a day in advance and
stored, refrigerated. Allow to come to room
temperature before serving.
Source: Sep/Oct Hannaford's Fresh Magazine
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1 1/3 cup |
All purpose flour |
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2/3 cup |
White whole wheat flour |
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1/4 tsp |
Salt |
|
1 tsp |
Baking Soda |
|
1 tsp |
Baking Powder |
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1/2 tsp |
Nutmeg, ground |
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1 ea |
Black tea bags |
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1 ea |
Egg |
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2 Tbs |
Oil, walnut |
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1/2 cup |
Sugar, divided |
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1 tsp |
Vanilla extract |
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1 cup |
Nonfat buttermilk |
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1/2 cup |
Coarsely chopped walnuts |
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