Nut Bread (Original Betty Crocker) |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely! Ingredients:
2 1/2 cups all-purpose* flour |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
3 tablespoons vegetable oil |
1 1/4 cups milk |
1 egg |
1 tablespoon orange peel, plus 1 teaspoon grated orange peel (grated) |
1 cup chopped nuts (pecan, walnut) |
Directions:
1. Heat oven to 350°.
2. Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 81/2x41/2x2 1/2 inches.
3. Mix all ingredients; beat 30 seconds.
4. Pour into pan(s).
5. Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
6. Loosen sides of loaf from pan; remove from pan.
7. Cool completely before slicing.
8. To store, wrap and refrigerate no longer than 1 week.
9. *If using self-rising flour, omit baking powder and salt.
10. Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
11. Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 1/4 cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
12. Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
13. Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
14. Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.
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