La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4003/Nut_Bread
Nut Bread
Spread thin slices with cream cheese or butter
Yield: Makes 1 loaf
Ingredients
| 2 1/2 |
cups |
all-purpose flour*
|
|
|
| 1 |
cup |
sugar
|
|
|
| 3 1/2 |
teaspoons |
baking powder
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 3 |
tablespoons |
salad oil
|
|
|
| 1 1/4 |
cups |
milk
|
|
|
| 1 |
|
egg
|
|
|
| 1 |
cup |
finely chopped nuts
|
|
|
Directions:
Heat oven to 350 F. Grease and flour 9x5x3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
*If using self-rising flour, omit baking powder and salt. Variations: Apricot Nut Blend: Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots. Banana Nut Bread: Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2 to 3 medium). Date Nut Bread: Add 1 cup cut-up dates. Orange Nut Bread: Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4003/Nut_Bread