* Exported from MasterCook *
Bread, Nut
Recipe By :
Serving Size : 14 Preparation Time :0:25
Categories : Breads/Muffins/Rolls Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg -- beaten
1 cup milk
1/4 cup cooking oil
3/4 cup chopped almonds -- pecans, or walnuts, toasted
1. Preheat oven to 350F. Grease the bottom and 1/2" up sides of an
8x4x2" loaf pan; set aside. In a large bowl stir together flour,
sugar, baking powder, and salt. Make a well in center of flour
mixture; set aside.
2. In a medium bowl combine the egg, milk, and oil. Add egg mixture
all at once to flour mixture. Stir just until moistened (batter
should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted
near center comes out clean. Cool in pan on a wire rack for 10
minutes. Remove from pan. Cool completely on wire rack. Wrap and
store overnight before slicing.
4. Makes 1 loaf (14 slices)
5. Cranberry Nut Bread: Grease the bottom and 1/2" up sides of a
9x5x3" loaf pan; set aside. Prepare as above, except add 2 teaspoons
finely shredded orange peel to flour mixture. Substitute orange juice
for the milk and fold 1 cup coarsely chopped cranberries into batter
along with nuts.
6. Blueberry Nut Bread: Prepare as above, except add 1-1/2 teaspoons
finely shredded lemon peel to flour mixture. In a small bowl combine
1/2 cup dried blueberries with 1/4 cup boiling water. Cover and let
stand 10 minutes; drain, if necessary. Fold blueberries into batter
along with nuts.
Per slice:
Calories 207, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 2
g, Polyunsaturated Fat 1 g, Cholesterol 16 mg, Sodium 183 mg,
Carbohydrate 30 g, Total Sugar 15 g, Fiber 1 g, Protein 4 g.
Makes 1 loaf (14 slices)
Source:
"recipe.com"
Start to Finish Time:
"1:15"