Chestnut Bread

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This is one of the most elegant quick breads. You can use imported French chestnuts in cans or jars. Be sure not to get sugared chestnuts or those packed in sugar syrup.

Difficulty: Easy

Hands-on: 15 minutesTotal: 1 hour 15 minutes

Serves: 8

Ingredients

  • 1 large egg
  • ⅔ cup whole milk
  • 1 cup canned chestnuts, drained, rinsed, and dried
  • 1 Tbsp. unsalted butter, melted
  • 2 Tbsp. Splenda
  • 2¼ cups chestnut flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 egg whites, beaten stiff

Directions

  • Preheat oven to 350°F. Prepare a loaf pan with nonstick spray.
  • Combine the egg, milk, chestnuts, butter, and Splenda in a blender and purée.
  • Pour the puréed mixture into a large bowl. Stir in the flour, salt, baking powder, and baking soda. Fold in the egg whites.
  • Bake for 60 minutes on a rack in the middle of the oven. Remove bread from the oven and set on a cooling rack. Slice and serve warm or at room temperature.

Recipe Information

Serves: 8

Ingredients

  • 1 large egg
  • ⅔ cup whole milk
  • 1 cup canned chestnuts, drained, rinsed, and dried
  • 1 Tbsp. unsalted butter, melted
  • 2 Tbsp. Splenda
  • 2¼ cups chestnut flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 egg whites, beaten stiff

Directions

  • Preheat oven to 350°F. Prepare a loaf pan with nonstick spray.
  • Combine the egg, milk, chestnuts, butter, and Splenda in a blender and purée.
  • Pour the puréed mixture into a large bowl. Stir in the flour, salt, baking powder, and baking soda. Fold in the egg whites.
  • Bake for 60 minutes on a rack in the middle of the oven. Remove bread from the oven and set on a cooling rack. Slice and serve warm or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat10g
Saturated Fat2.5g
Cholesterol30mg
Sodium540mg
Total Carbohydrate25g
Dietary Fiber1g
Sugars3g
Protein5g