Artichoke Nut Bread

An authentic Italian recipe for the perfect "anytime" snack or addition to any meal.

Prep Time: 15 minutes

Cook Time: 55 minutes

Source: Cathy Alameda

Dietary Preferences

Vegetarian

¾ cup milk

1 cup artichoke pulp (base of each petal)

1 egg

¼ cup butter

2 ½ cups flour

¾ cups sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. salt

½ tsp. ginger

1 cup walnuts, chopped

Preheat oven to 350^oF
Melt the butter. In a small bowl combine milk, artichoke pulp, egg and the melted butter.
In another bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and ginger. Add chopped walnuts.
Add to milk/butter mixture and blend only until dry ingredients are moistened.
Pour into 2 4x8 inch loaf pans, lightly greased. Bake 55 minutes.
Serve warm with butter or chilled, sliced thin, with cream cheese spread.

Recipe courtesy of Kathy Alameda.

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