- 10
Ingredients
- Servings 8-10
- Yield 1 9-inch loaf
- Units US
- 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)
- 1 c. dried fruit - optional
Preparation
Step 1
Heat oven to 350°.
Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
Mix all ingredients; beat 30 seconds.
Pour into pan(s).
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.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
*If using self-rising flour, omit baking powder and salt.
Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
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.
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.
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.
Submit a Correction