This recipe for Hikers’ Walnut Bread comes from a very old edition of a Be-Ro recipe book, from about circa 1942. It’s a classic quick bread that used to be very popular in the post-war years.
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Baking Vintage Recipes with Be-Ro
This recipe for Hikers’ Walnut Bread comes from a very old edition of a Be-Ro recipe book, from about circa 1942. It’s a classic quick bread that used to be very popular when there was no yeast, eggs or fat available; although it does use 1 gg and 1 ounce (25g) of fat in it.
It’s a fabulous rubbed-in tea bread recipe, where dried fruit is added to the walnuts, which really are the star of the show.
I have stuck to the recipe as it was originally published 80 years ago, with only two small changes – I used white vegetable fat in place of lard, making this recipe for Hikers Walnut Bread suitable for vegetarians, and I have cut back on the salt.
So, why is it called Hikers’ Walnut Bread? The original recipe was called Be-Ro Walnut Bread, but in the introduction to the recipe, it says “The ideal food for Hikers’, very nutritious and sustaining” And, I can report back, that it is excellent for a hiking snack.
This is such a lovely, and easy cake to make, the most work that needs to be done when preparing it, is the rubbing in of the fat.
I have suggested white vegetable fat such as Trex, in place of lard, but could use butter or margarine, although the texture will not be quite the same as using a shortening. Trex DOES contain palm oil, but it IS RSPO certified palm oil, which is sustainable.
I hope you enjoy this recipe for Hikers’ Walnut Bread if you make it, and just think, you will be making a classic quick bread (tea loaf) recipe that is over 80 years old and that has stood the test of time. See you soon with more new recipes, Karen
More Be-Ro Recipes
- Rich Jam and Coconut Cake Recipe
- Strawberry Iced Butterfly Fairy Cakes
- Raspberry Cheesecake Muffins
- London “Bath” Buns
- Australian Crunchies (Traybake)
- Be-Ro Dropped Scones for Breakfast (Griddle Cakes)
- Rock Cakes (Rock Buns)
- Old-Fashioned Granny Loaf (Egg-Free and Fat-Free) Recipe
Notes and Conversions
This recipe is shared how it was written in the original Be-Ro recipe book, please see below for modern measurements and oven temperatures.
- Cake tin – 18cms diameter and 7.5cms deep.
- Moderately hot oven – 180C to 220C. Gas mark 4 to 5
- There is no need to chop the raisins nowadays.
- Use currants in place of raisins.
- Use margarine or butter in place of white vegetable fat.
- Use plain flour with 4 teaspoons baking powder in place of SR flour.
- For a spiced version, add 1 teaspoon mixed spice.
- Can be baked in loaf tin, use a 450g (lb) loaf tin.
- I find it is best to grease AND line the cake tin.
- Delicious when serve buttered.
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More Be-Ro Recipes
- Victoria Scones for a Jubilee Tea
- Welsh Griddle Cakes
- Melting Moments (Biscuits/Cookies)
- Old Fashioned Milk Chocolate Cake
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Recipe for Hikers’ Walnut Bread
- 450g (1lb) SR Flour
- 1/2 teaspoon salt
- 25g (1oz) white vegetable fat, such as Trex
- 80g (3ozs) white sugar
- 115g (4ozs) chopped walnuts
- 80g (3ozs) raisins
- 1 egg
- 300mls (1/2 pint) milk
- Mix the flour and the salt in a basin, and rub in the fat.
- Chop the walnuts and the raisins*, and mix in with sugar and flour.
- Beat the egg with half of pint of milk, and mix THOROUGHLY with the dry ingredients, making a soft dough.
- Place in a well-greased round cake tin (7 inches in diameter, 3 inches deep)and smooth over top with a knife.
- Bake in a MODERATELY HOT OVEN (375F-425F, Regulo 4-5) one hour.
- The above recipe is how it was written in the original Be-Ro recipe book, please see below in notes for modern measurements and oven temperatures.
Cake tin - 18cms diameter and 7.5cms deep.
Moderately hot oven - 180C to 220C. Gas mark 4 to 5
*There is no need to chop the raisins nowadays.
Use currants in place of raisins.
Use margarine or butter in place of white vegetable fat.
Use plain flour with 4 teaspoons baking powder in place of SR flour.
For a spiced version, add 1 teaspoon mixed spice.
Can be baked in loaf tin, use a 450g (lb) loaf tin.
I find it is best to grease AND line the cake tin.
Nutrition InformationYield 14 slices Serving Size 1
Amount Per Serving Calories 43Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 13mgSodium 84mgCarbohydrates 8gFiber 1gSugar 1gProtein 2g