Nut Bread

Lala’s Legacy: Baking Gladys Gay’s Nut Bread with My Daughter

There’s something deeply comforting about baking from an old family recipe box—the kind with soft, yellowed paper and ink that’s just beginning to fade. A few years back, my daughter Lolly and I pulled out a gem: Gladys Gay’s Nut Bread. And what a treat it turned out to be—not just the bread, but the moment we carved out together in the kitchen.

My husband and son were away for the week, so Lolly and I seized the chance for a little mother-daughter staycation here in Central Wisconsin. With cooler, fall-like weather rolling in, it was the perfect time to turn on the oven again. After a few days of picnicking, gardening, and a spontaneous fishing trip, we decided to wind down with some baking. Lolly wanted to choose a recipe from my grandmother’s collection—what we lovingly call Lala’s Legacy Box.

Now, a little backstory: Lolly is named after both of her great-grandmothers. Her middle name is Luella, and when her big brother (just 22 months old at the time) couldn’t quite say her first name, he gave “Luella” a try. What came out was “Lala.” The nickname stuck—for a while. I’d called my grandmother Lala growing up, so it felt strange at first to call my new baby the same. Eventually, she became Lolly. Or sometimes, Lolly Dolly. And though the world now calls her by her real name, I still call her Dolly. She insists only I’m allowed.

When I handed Lolly the recipe box and told her she could choose anything—no pantry limitations, no substitutions—she landed on “Gladys Gay’s Nut Bread” without hesitation. When I asked why, she simply said, “Because I wanted to bake bread with you.” My heart melted.

This recipe is beautifully simple, and best of all, it only calls for six ingredients—most of which we already had. The only thing we had to pick up was milk (which Lolly had conveniently finished at breakfast that morning). Aside from that, it was a one-bowl, minimal-dishes kind of bake. My favorite kind.

The recipe called for a “moderate” oven, which led to a bit of crowdsourced detective work. After a quick poll, 350°F seemed like the consensus—and turned out to be perfect. The batter was a bit too much for a single loaf pan, so we divided it between two well-greased glass pans and baked them for about 40 minutes. Depending on your oven, it might be ready closer to 30–35 minutes, so check early to avoid drying it out.

One of the most surprising and sweet parts of the process? Lolly reading the entire recipe—cursive and all—without help. She stumbled briefly over the phrase “nut meats,” which gave us a little lesson in old-fashioned terminology and how nuts grow inside shells, just like seeds in fruit.

As for Gladys Gay, the woman behind this delightful recipe—I wish I could tell you more. I’ve tried to trace her story, even peeked into some old obituaries, but there are more Gladys Gays than you’d think. Maybe one day I’ll find her. For now, her legacy lives on in this lovely loaf.

And the verdict? The bread is tender, slightly sweet, and perfect with a slather of butter or—Lolly’s choice—topped with homemade cherry preserves. She even snapped the photo herself, after a couple of enthusiastic bites.

So here it is—our version of a timeless classic, straight from the heart of a multigenerational kitchen.

Gladys Gay’s Nut Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup chopped nuts
• 1 egg
• 4 tsp baking powder
• 1 cup milk

Instructions:

1. Preheat oven to 350°F (moderate).
2. In a large bowl, mix all ingredients until well combined.
3. Pour into a buttered or sprayed loaf pan—or divide between two smaller pans.
4. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool before slicing. Serve plain or with your favorite preserves.

From our kitchen to yours, happy baking—and may your own family recipes always lead to sweet moments like this.