Norwegian Nut Bread

This Scandinavian-inspired nut bread bakes right inside empty 16-ounce cans, giving you tall, round loaves that slice into perfect circles for open-faced sandwiches or snacking with butter and cheese.

The batter is thick and studded with good things: chopped almonds, filberts, sunflower seeds, plump raisins, and fresh orange zest. Walnut oil replaces butter here, adding a subtle nutty richness that ties the whole flavor together. Buttermilk reacts with the baking soda to give the bread its lift, and the combination of all-purpose and whole-wheat flour creates a dense but tender crumb.

No kneading, no rising, no yeast. Mix the wet into the dry, spoon the batter into the cans, and bake until golden. The cans conduct heat evenly and create that signature cylindrical shape that’s traditional for Norwegian bread.

Chef Tips

• Prep the cans well. Coat generously with cooking spray and make sure there are no sharp edges inside. Clean, label-free 16-ounce vegetable or fruit cans work best.
• Don’t overfill. Fill cans about two-thirds full. The batter rises during baking and will overflow if packed too high.
• Run a thin spatula around the edge as soon as the bread comes out. It pops right out if you loosen it while still warm.
• Slice thin. The dense texture and round shape make for great crostini-style slices when cut about ½ inch thick.

Variations

• Cranberry orange: Swap raisins for dried cranberries and double the orange zest for a brighter, tarter loaf.
• Spiced version: Add ½ teaspoon cardamom and ¼ teaspoon nutmeg for a more traditional Scandinavian flavor profile.