Friday, March 23, 2012

Kauffman's Famous Nut Bread

A friend of mine brought her 90-something mother by not long ago to let me know she is enjoying my book "Dainty Dining," which her daughter is reading to her chapter by chapter. Talk about a heartwarming moment! I asked my friend's mother the name of a few department stores where she remembers dining, and she mentioned Kaufmann's in Pittsburgh, Pa. Naturally, that sent me on a quest to see if I could find some Kaufmann's recipes.

As luck would have it, I came across a copy of the book "See What's Cooking at Kaufmann's." Among the recipes in the book was one for "Our Famous Nut Bread," so naturally I had to try this "famous" food for myself.

The recipe was easy to make, and after I refrigerated it overnight it sliced just beautifully!

The cookbook also said Kaufmann's recommends using this bread to make tea sandwiches, so I did that as well and greatly enjoyed the nutty bread served with an olive and cream cheese filling. In case you'd like to try this yourself, here's the recipe as I made it.

Kaufmann's Famous Nut Bread

2-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, room temperature
2/3 cup granulated sugar
2 large eggs
1-1/2 cups pecans, coarsely chopped
1 cup milk

Preheat oven to 325 degrees and coat a 9 x 5 x 4-inch glass loaf pan with cooking spray. (The Kaufmann's cookbook says to preheat to 350 if using a metal pan.) Sift flour, baking powder and salt and set aside. Using electric mixer, blend butter and sugar. Add eggs and beat for about 2 minutes. Add pecans and mix well, then add milk and mix again. Add dry ingredients and mix on medium speed of mixer, just until combined. Bake for 1 hour, then let stand in pan for 5 minutes. Remove from pan and cool completely on wire rack. Wrap unused bread tightly in plastic wrap or foil and refrigerate.

Note: "See What's Cooking with Kaufmann's" said this bread is "delicious served as finger sandwiches with a cream cheese and olive filling." I made such a filling by combining 4 ounces cream cheese and 20 olives in the food processor and pulsing until blended well.

13 comments:

Frivolitea said...

Oh what a wonderful story to hear about one of the fans of your book!

LELO said...

This recipe seems to be very good!

Martha said...

I WILL HAVE to try this -- I adore this type of tea sandwich!

relevanttealeaf said...

Loved your post today, Angela! Your department store quest shows no signs of slowing down, and that's a very good thing! Love the history and memories department stores evoke, and the memorabilia [cookbooks, dishware, etc.] keep them "alive" even though most are long gone.

Rosemary said...

Another great story! Another great find! Another great recipe! Another great tea sandwich!

Denise :) said...

I am definitely going to try this -- and the olive/cream cheese spread sounds delicious, too! :)

Trish - Sweetology101 said...

this bread looks divine!!!

Kiffer said...

What a delightful story.
The bread looks awesome.

Marilyn said...

Love nut bread for tea sandwiches. How nice to get to chat with this 90 year old that loves your book.

Anonymous said...

Hello Angela, love the recipe! Thanks for including the postcard, it's beautiful. Your research makes these treasured stores 'seem alive!'
Thank you for sharing and for all your hard work - have a great day,
Joanie

parTea lady said...

How fun to hear about some of those department store tearooms from your friends mom.

The Kaufmann's nut bread sounds delicious. Thanks for the recipe.

kitty said...

I used to go to Kauffman's when I was a little girl, when living in PA. I need to try this recipe as it sounds and looks delicious. I'm your newest follower!!

Chiara said...

I'm going to try this!** Thank you very much