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Best Ever Nut Bread Servings: 28 slices (2 loaves) INGREDIENTS 2/3 cup (150 mL) butter 2 cups (500 mL) sugar 4 eggs 2 cups (500 mL) yellow split pea purée* 2⁄3 cup (150 mL) water 3 1⁄3 cups (825 mL) sifted all-purpose flour 2 tsp (10 mL) baking soda 1 tsp (5 mL) salt 1/2 tsp (2 mL) baking powder 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) ground cloves 1/2 tsp (2 mL) ground nutmeg 1 cup (250 mL) chopped walnuts or pecans * Yellow Split Pea Purée: Rinse 1 cup (250 mL) dry split peas under cool running water. Place rinsed peas in a medium saucepan with 2 1/2 cups (625 mL) water, bring to a boil, reduce heat, cover and simmer for 45 minutes. Cool slightly and do not drain. In small batches, mash or purée split peas with a food processor, blender or potato masher until it is the consistency of canned pumpkin. Add more water 1 Tbsp (15 mL) at a time to reach desired consistency. DIRECTIONS 1. Preheat oven to 350°F (180°C). 2. Cream together butter and sugar. Beat in eggs, one at a time. Add split pea purée and water. 3. In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with chopped nuts. 4. Bake in 2 well-greased 5 x 9-inch (13 x 23 cm) loaf pans for 60 to 70 minutes. When a toothpick inserted into the center of loaf comes out clean, the bread is done. Cool loaves and store in airtight plastic bags. NUTRIENTS Per Serving (1 slice) 219 Calories, 9 g Fat, 3 g Saturated Fat, 39 mg Cholesterol, 32 g Carbohydrate, 1 g Fibre, 16 g Sugar, 5 g Protein,172 mg Sodium, 119 mg Potassium, 83 mcg Folate, 1 mg Iron 12 | Breads & Biscuits

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