Ingredients

Instructions

  1. Heat oven to 350°.
  2. Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ 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 ¼ 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.