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.
The original recipe calls for raisins, and I would have used raisins in the recipe, but I didn’t have any in the larder the last time I made it, so I used currants instead, with great success.
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 baked in a round cake tin, but it has a texture somewhere between a cake and a scone, or a quick bread such as Milk Fadge, which is another Be-Ro recipe.
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
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
Be-Ro Australian Crunchies (Traybake) 
Rock Cakes (Buns) 
Drop Scones (Dropped Scones) 
anOld-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
Jubilee Victoria Scones 
Romantic Welsh Cakes 
Melting Moments (Biscuits/Cookies) 
Milk Chocolate Cake
Pin me for Later Baking Too!
Recipe for Hikers’ Walnut Bread
Hikers' Walnut Bread
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 have 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.
The original recipe calls for raisins, and I would have used raisins in the recipe, but I didn't have any in the larder the last time I made it, so I used currants instead, with great success.
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 baked in a round cake tin, but it has a texture somewhere between a cake and a scone, or a quick bread such as Milk Fadge, which is another Be-Ro recipe.
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Serve buttered.
Nutrition Information
Yield 14 slices Serving Size 1Amount Per Serving Calories 43Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 13mgSodium 84mgCarbohydrates 8gFiber 1gSugar 1gProtein 2g
Adding this recipe to #CookBlogShare Week7
Katherine says
Hi, this sounds delicious! I’d like to make this in a loaf pan. Should I halve the quantities shown? Thank you!
Karen Burns-Booth says
Hello Katherine – I’m not sure as I’ve not made it in a loaf tin yet – but it should fit in a 1lb loaf tin, try that and see! Karen
Lynne says
Thanks to you I recently ordered the latest Be-Ro recipe book and it’s fab! I didn’t realise the modern versions were so colourful and glossy and still full of old-fashioned favourites. I can’t wait to work my way through it 🙂
Andrea says
This looks delicious. Wondering whether coconut oil can substitute for the veg oil.
Karen Burns-Booth says
There isn’t vegetable oil in this recipe?! Maybe use hard coconut oil, for the texture, is it’s a rubbed in fat cake recipe. Hope that helps, Karen
Janice says
A classic recipe, Be-ro books are such an amazing resource for recipes.
Karen Burns-Booth says
I wouldn’t be without mine!
Gita says
I love the history behind the recipe! I’m a hiker and I’ll definitely be making this for the trails!
Karen Burns-Booth says
Thanks Gita, I hope you enjoy it if you make it! Karen
Michelle Rolfe says
Delicious looking bread. I love my classic Be-ro cookbook! Cheers, Michelle
Karen Burns-Booth says
Thanks Michelle, love the book too, Karen
Choclette says
I need to go on a hike now, just so I can dream about your Hiker’s walnut bread. Sounds so good. I’ve heard you talk about Be-Ro books so often, but I’ve never even seen one. How did my mother get by with it one I wonder?
Karen Burns-Booth says
You buy the Be-Ro books online now, but you used to buy them by filling in a coupon in the back of the Be-Ro flour packets! Karen
Lesley says
What a lovely bake, I love anything containing walnuts. My Be-ro cookbook is very well used, a book I’ve used since childhood and now my girls use it too!
Karen Burns-Booth says
My daughter has a copy too, that my mother gave to her! Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this bread looks lovely 🙂
Karen Burns-Booth says
Thank you 🙂
Kat (The Baking Explorer) says
I would love to pull some of this out of my bag for a snack while on a walk – or any time!
Sisley White says
I haven’t had walnut bread in so long but I adore it! A tasty recipe to save for the weekend.
Karen Burns-Booth says
It’s a lovely tea bread to make isn’t it? Karen
Elaine says
It’s a Rainy day in PA.. so I thought I would give your walnut bread a try.. Next time I will make it with walnut oil.. It’s going in the oven soon… Thanks for the old recipes!! Makes me think of my Grandmother who was a fantastic cook!!!
Karen Burns-Booth says
That’s a great idea to use walnut oil too! Karen