Nut Bread (Original Betty Crocker)

By CheeseDiva

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

Details

Servings 10
Adapted from food.com

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.

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