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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 eggs, well beaten |
1 1/2 cups brown sugar |
3 1/4 cups flour, sifted |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups buttermilk |
1 cup nuts, chopped |
Directions:
1. Grease two 8 x 4 loaf pans very well and preheat oven to 325°F.
2. Beat eggs; add sugar and mix well.
3. Sift dry ingredients together and add alternately with buttermilk to the egg mixture.
4. Add nuts.
5. Pour batter into prepared pans, let stand for 20 minutes and bake for about an hour or until breads test done.
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