A 1925 recipe supplement in a Sioux Falls, South Dakota newspaper contained a recipe for Mock Nut Bread. Intrigued, I decided to give it a try. The “mock nuts” were Grape Nut cereal nuggets.
Grape Nuts is fiber rich, has a crunchy texture, and contains whole wheat and malted barley flour. It has been around for more than 125 years. Originally developed as a health food, Grape Nuts has a long-fascinating history. In 1933, Grape Nuts sponsored Admiral Byrd’s expedition to Antarctica. During World War II, the rations of some troops included Grape Nuts. And, the first individuals to reach the summit of Mount Everest, Sir Edmund Hillary and Sherpa Tenzing Norgay, brought Grape Nuts with them when they climbed the mountain.
This recipe made a lovely, hearty quick bread. I especially enjoyed eating warm Mock Nut Bread when topped with some of the Pear Honey I recently made.
I liked Mock Nut Bread, but was disappointed that it did not have a nut bread texture or taste. The Grape Nut nuggets soften during baking, and the bread is not crunchy. I also was a little disappointed that the bread was not especially attractive. The Grape Nut nuggets make the top of the bread loaves look lumpy, but maybe that is part of its rustic appeal.
Here’s the original recipe:
The recipe says to mold into loaves. This recipe did not make a dough thick enough to mold; instead it makes a thick batter that can be poured into the pans.
The original recipe called for adding the flour and baking powder prior to adding the Grape Nuts. I reversed the order when I updated the recipe. It is difficult to fully incorporate the flour and baking powder into the batter after the Grape Nut cereal has been added.
The recipe also says to bake the bread in two “small” bread pans. This does not refer to the small personal-sized bread pans that are available today, but rather to what I call “regular-sized” bread pans (8 1/2 ” X 4 1/2″ X 2 1/2 inches).
Here’s the recipe updated for modern cooks:
Mock Nut Bread (Grape Nuts Bread)
1 egg
2 tablespoons brown sugar
1 teaspoon salt
2 cups milk
4 teaspoons baking powder
4 cups flour
1 cup Grape Nuts cereal
Preheat oven to 350° F. Put the egg, brown sugar, salt, and milk in a mixing bowl; beat until combined. Add baking powder and flour; beat until thoroughly mixed. (The batter will be very thick.) Add the Grape Nuts; stir until they are evenly distributed throughout the batter. Pour into 2 prepared regular (not large) bread pans (8 1/2″ X 4 1/2″ X 2 1/2″). Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Partially cool, then remove from pans.
I think my grandmother may have made this. She always ate Grape Nuts for breakfast, and I did, too, when we spent the night with her. She baked a lot, and I remember her making quick bread that had a somewhat nutty taste but no nuts. I wonder if this was she made.
Maybe give the recipe a try and see if it is similar to what you remember.
Grape Nuts still is my go-to cereal, so this interested me. I might try it, but I sure would add some spices, and maybe some raisins. I know what happens when the cereal’s left in milk a little too long, and that bland sogginess doesn’t appeal!
This bread is not very sweet. If you add, spices such as cinnamon or nutmeg, it may need to be balanced with a little additional sugar, though the raisins might possibly add enough sweetness.
I love Grape Nuts! My mom used to make a muffin with it, but I don’t have the recipe any longer.
I probably would add some walnuts!
Walnuts would be a nice addition.
Grape Nuts are next to impossible to buy here. And when you find them, they’re eye-wateringly expensive. So I can’t afford to try this recipe out!
Sounds like this isn’t a recipe for you. Grape Nuts are still readily available here – though I sometimes think that they might vanish from the store shelves at any time. It seems like so many ingredients and foods that I like have become difficult to find.
I do have some cereal that needs to be used..This may be the answer..Thsnks.
You’re welcome. Sounds like a plan.
This might be the only way I would eat Grape Nuts, but then I have rarely found a bread I did not like. I found the hard crunchy taste of the cereal unappealing, and it was uncomfortable to chew. Interesting to me, the cereal is 12% sodium, and 47% carbohydrates, with 0 protein and 200 calories for a 1/2 cup serving. No wonder the soldiers carried it in backpacks during World War II!
It’s a high density food. The front of the Grape Nuts box even says, in small print, “Not a low calorie food. See nutritional facts for sugar and calorie content.”
Until I read your comment, I hadn’t keyed in on the sodium content. 12% for sodium seems really high, so I looked at the Cheerios nutrition label. It says that a serving of Cheerios (1 1/2 cups) contains 8% of the daily value.
I’ve never heard of Grape Nuts (not a thing in Australia); a wee bit surprised that a New Zealand expedition would have them on Mt Everest :=)
cheers
sherry
Not sure how a New Zealand expedition would know about Grape Nuts and decide to bring it when they climbed Mount Everest.. I’m guessing that it was an easy to pack, high energy food. In Wikipedia, it says, “In 1953, Edmund Hillary and Sherpa Tenzing Norgay brought Grape-Nuts along on their trek to the peak of Mount Everest when they became the first to reach the mountain’s summit.”
Mock nut bread perfection!
What a fun description!
Did not have a clue what ‘Grape Nuts’ was/is. Thought it must have been a nut I’d not heard of. So, I went a ‘googling, of course. Aha… Cereal. Well I never!
It’s a unique cereal with an unusual name. According to the Grape Nuts website, “Grape-Nuts actually contains neither grapes nor nuts. It’s made from wheat and barley. So, why is it called Grape-Nuts? As with many great emblems in history, there are two versions of the story. One says that Mr. Post believed glucose, which he called “grape sugar,” formed during the baking process. This, combined with the nutty flavor of the cereal, is said to have inspired its name. Another explanation claims that the cereal got its name from its resemblance to grape seeds, or grape ‘nuts.'”
Such a great history! Learned something ‘very’ new this day… 🙂
I really enjoy finding new “old” recipes and food facts. I also enjoy occasionally doing research to respond to comments and questions from readers. In the process of responding to your comment, I also just leaded how Grape Nuts got its name. 🙂
Great to have something you enjoy to do. Makes the world go round just that little bit sweeter!