Nut Bread

Nut Bread

I was given this recipe by my Mom and it is from one of her cookbooks that she has had for 39 years, and still uses and prepares dishes from that book. My Mom made the Banana Nut variant of this on 9 Jul 2019. This is her go to recipe and I will say, it is delicious! Feel free to make just the base recipe or any of the variants.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Cuisine American
Servings 1 loafs

Ingredients
  

Nut Bread - Base Recipe

  • 2 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 1/4 cups milk
  • 1 egg
  • 1 tablespoon grated orange peel, plus 1 teaspoon
  • 1 cup chopped nuts

Apricot Nut Bread

  • 1 cup dried apricots, finely chopped

Banana Nut Bread

  • 1/3 cup milk
  • 1 1/4 cups bananas, mashed, about 2-3 bananas

Cherry Nut Bread

  • 1/2 teaspoon almond extract
  • 1 jar maraschino cherries, 10 oz jar, chopped and drained on paper towels
  • 1 cup almonds, chopped

Cranberry Cheese Nut Bread

  • 1/2 cup chopped nuts
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 cup cranberries, cut into halves

Date Nut Bread

  • 1 1/2 cups boiling water
  • 1 1/2 cups dates, chopped

Whole Wheat Raisin Nut Bread

  • 2 3/4 cups whole wheat flour
  • 1/2 cup honey
  • 1 cup raisins

Instructions
 

Common to Base Recipe and All Variants

  • Preheat your oven to 180 C (350 F), grease the bottom of one 9 x 5 loaf pan or two 8 x 4 loaf pans.

Nut Bread - Base Recipe

  • Mix all ingredients together.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Apricot Nut Bread Variant

  • Prepare the Base Recipe and mix in the apricots.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Banana Nut Bread Variant

  • Decrease the Base Recipe milk to 1/3 cup and omit the orange peel. Prepare the Base Recipe and mix in the bananas.
  • Mix in the chopped nuts as stated in the Base Recipe.
  • Pour batter into prepared loaf pan(s), bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.
  • Slice and enjoy, we used chopped pecans for this loaf.

Cherry Nut Bread Variant

  • Omit the orange peel from the Base Recipe and use almonds. Prepare the Base Recipe and mix in the almond extract and cherries.
  • Pour batter into prepared loaf pan(s), bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Cranberry Cheese Nut Bread Variant

  • Decrease the amount of nuts to 1/2 cup on the Base Recipe. Prepare the Base Recipe and mix in the cheese and cranberries.
  • Pour batter into prepared loaf pan(s), bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Date Nut Bread Variant

  • Omit milk from the Base Recipe. Place the dates in a bowl, pour in the boiling water, allow this to cool. Prepare the Base Recipe then stir in the water and dates.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Whole Wheat Raisin Nut Bread Variant

  • Replace the flour in the Base Recipe with the whole wheat flour, and replace the honey for the brown sugar. Prepare the Base Recipe and mix in the raisins and nuts.
  • Pour batter into prepared loaf pan(s), bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a rack then loosen sides with a butter knife, remove from pan and allow to cool completely before slicing. To store, wrap and place in the fridge for up to one week.

Notes

Low cost.
Provided by my Mom, Joanne Thayer.
United States.
Sausage, Egg, & Cheese Crescent Rolls

Sausage, Egg, & Cheese Crescent Rolls

This may be a long shot, but I have a great homemade crescent roll recipe I am going to use for these. I live in Thailand, the canned products are not here and I can make for very low cost. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 links breakfast sausage, cooked, OR make from a shortcut
  • 1 cup cheese, shredded
  • 3 eggs, scambled
  • 1 container crescent rolls, 8 oz, OR make from a shortcut
  • 1 egg yolk
  • 1 teaspoon milk, or cream
  • salt and black pepper, as desired

Instructions
 

  • If using homemade rolls, go ahead and start them first in your bread machine, follow the Shortcut listed in the Recipe Notes section, takes 1 to 1 1/2 hours with your bread machine so plan accordingly.
  • Preheat your oven to 190 C (375 F). Line a baking sheet with foil or parchment paper.
  • While the oven is heating, go ahead and cook the sausages and scrambled eggs. Feel free to season the eggs with salt and pepper as desired. Drain the sausages on paper towels.
  • If using canned rolls, open that and unroll and separate all the rolls, place the rolls with the widest end facing you.
  • If using homemade rolls (highly recommended), right after rolling out and cutting, leave in a circle, that is fine.
  • Now to assemble. Sprinkle the cheese evenly over all the rolls. Place a cooked and drained sausage link on the outer edge. Then add a spoonful of scrambled eggs just in front of the sausage. (I used 3 large sausages and cut each one half.)
  • Roll up the roll as you would making normal crescent rolls but this time, try and keep the cheese and egg inside the roll as you do this. Place the completed roll on the baking sheet.
  • Complete the remaining rolls and evenly space them on the baking sheet.
  • Whisk together the egg yolk and the milk or cream, brush the egg wash on each roll.
  • Bake for 10 to 12 minutes or until golden brown and the cheese is melted and bubbly.
  • Serve hot but watch that bubbly cheese. Enjoy.

Notes

Low cost.
Shortcuts: Crescent Rolls (Bread Machine), Breakfast Sausage.
Variant: 1. Use ham strips or cooked bacon in place of the sausage.
Adapted from an internet recipe.
 
English Muffin Bread II

English Muffin Bread II

Sounds like a great toasting bread, on my to cook list. This is a no knead batter bread.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Cuisine American
Servings 2 loaves

Ingredients
  

  • 687 grams all purpose flour, (5 1/2 cups if no scale)
  • 2 tablespoons dry yeast
  • 1 tablespoon honey
  • 1/4 cup warm water
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups warm milk
  • butter, as needed
  • yellow cornmeal, as needed

Equipment needed

  • 2 bread pans

Instructions
 

  • Grease your two bread pans with butter and dust with cornmeal. Set these aside.
  • In a large mixing bowl, add the yeast, water, and honey and mix together, set this aside.
  • In another large bowl, mix together the flour, salt, and baking powder.
  • To the yeast mixture, add the milk and 1 cup of the flour mixture and mix together well.
  • Add the remaining flour a cup at a time and mix into the batter (you may have some flour left over, that is ok), you are looking for a soft, wet batter.
  • Spoon the dough into the bread pans.
  • Set the bread pans aside until the batter has doubled in size and is at the top of the pan or just a bit over. This can take 30-40 minutes.
  • While the batter is rising, preheat your oven to 220 C (425 F).
  • When the batter is ready, sprinkle the tops with cornmeal. Bake for 15 minutes. For a crispier and more golden crust, bake for 20-25 minutes.
  • Remove from oven and remove from pans, place on a wire rack and allow to cool.
  • Slice, toast, and enjoy with butter, honey, or your favorite jam.

Notes

Low cost.
Adapted from an internet recipe.
Olive Cheese Bread

Olive Cheese Bread

This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 cup vegetable oil
  • 2 eggs, chicken or duck
  • 2 tablespoons sugar
  • 1 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup green olives with pimento, sliced
  • 1/4 cup black olives, pitted, sliced
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  • In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  • Add the flour, baking powder, and salt, stir until just combined.
  • Fold in the cheese and olives.
  • Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven to a rack to cool completely.
  • Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.

Notes

Low cost.
Shortcut: Sour Cream.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
Dill Pickle Bread

Dill Pickle Bread

This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 cup vegetable oil
  • 2 eggs, chicken or duck
  • 2 tablespoons sugar
  • 1 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dill pickle juice
  • 1/2 cup dill pickles, chopped
  • 1/2 cup Cheddar cheese, shredded
  • 2 tablespoons fresh dill, chopped, or frozen and thawed, chopped

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  • In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  • Add the flour, baking powder, salt, and pickle juice, stir until just combined.
  • Fold in the cheese, pickles, and dill.
  • Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven to a rack to cool completely.
  • Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.

Notes

Low cost.
Shortcuts: Sour Cream, Fridge Dill Pickles.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
Focaccia

Focaccia

Patti Ann, United States.
This is an Italian flat bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time 10 minutes
Total Time 10 minutes
Cuisine Italian

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1¾ cups lukewarm water
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 4 cups all purpose flour
  • butter, cubed, as needed
  • salt, as needed
  • butter, melted, as needed

Instructions
 

  • In a large mixing bowl, add the water, salt, sugar, and yeast, stir together then let sit on the counter for 5 minutes. While that is siting, measure out the 4 cups of flour into another large mixing bowl.
  • To the yeast mixture, add 1 cup of flour (from the bowl with flour) and mix that in, a sturdy spoon can be used for this whole process.
  • Then add another cup of flour from the bowl and mix, then another, then the last of the flour. The mixture will be a big sticky flour ball.
  • Take the bowl the flour was in, wipe that out, then lightly spray with olive oil or lightly coat with butter. Roll out the sticky dough from the first mixing bowl to the lightly oiled/greased bowl.
  • Cover the bowl with a dry towel and let rise for 3 hours. This photo is after 3 hours.
  • Lightly flour your hands and punch down the dough.
  • Roll out the dough into a 9x13 inch well buttered baking dish, and spread it out on bottom of the dish.
  • Poke holes in the dough. In each hole, place a chunk of butter. Lightly salt the top.
  • Cover with a damp cloth and let rise until it has doubled. Preheat your oven to 180° C (350° F). Photo is after proofing.
  • Place in the oven and bake for 15 minutes, remove and smear softened butter all over the top. Then place back in the oven until golden brown. Remove the dish and place on a rack to cool.
Pie Crust

Pie Crust

Been making crusts like this for many years.
This is my basic standard pie crust. For fruit, pumpkin, and sweet potato pies this is not pre-baked (blind baked), for cream type pies you need to bake the crust first after stabbing the crust a number of times on the sides and bottom, keeps the center from raising up. The ingredients are listed for a Single Crust, and for a Double Crust. I recommend if you need 4 crusts, prepare the Double Crust recipe twice, as in two separate batches.
Prep Time 15 minutes
Total Time 15 minutes
Cuisine American
Servings 1 crust

Equipment

  • Pastry Cutter , not required but very handy
  • Rolling Pin

Ingredients
  

Single Crust - such as for a pumpkin pie

  • 1â…“ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold butter, cubed, or shortening, or lard (preferred)
  • 3½ tablespoons cold water

Double Crust - such as for an apple pie

  • 2â…” cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter, cubed, or shortening, or lard (preferred)
  • 7 tablespoons cold water

Instructions
 

  • Add the flour and salt to a mixing, whisk together. Add the butter and use a pastry cutter or a large fork, and cut the butter into flour until it resembles large crumbs.
  • Add cold water 1 tablespoon at a time and mix until the dough is moist enough to hold together and can be shaped into a ball with your hands.
  • Shape into a ball and place on a floured work counter.
    If you are making the Single Crust, just proceed to the next Step.
    If you are making the Double Crust, at this point cut the ball in half, as shown in the photo, and set one aside, and use just one piece at a time for the next Step.
  • Lightly flour the top of the ball and your rolling pin. Flatten the ball down with your hand, then roll to about 1/8 inch thick and larger than your pie dish, roll the dough on the rolling pin and transfer to the pie dish and unroll. Press the dough in, trim away excess, and flute the edges your preferred way. Ready for a fruit, pumpkin, or sweet potato filling.
    If making the Double Crust, after you get the first into the pie dish, repeat the rolling process for the second piece of dough, the other half you set aside. After it is rolled, use as needed for the dish you are making.

Notes

Used in Recipes Listed on this Site:
Updated on 10 January 2024.
Mexican Churros

Mexican Churros

Adapted from an internet recipe.
These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Mexican
Servings 15 churros

Equipment

  • Deep Fryer
  • Deep Frying Thermometer
  • Pastry Bag (with ¾ inch round or star tip)

Ingredients
  

  • cooking oil, as needed for deep frying
  • 1 cup water
  • ½ cup butter, (1 stick / ½ block)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Heat about 2-3 inches of cooking oil in a large pot to 180 - 190 C (350 - 375 F).
  • While the oil is heating, use a large saucepan and add the water, butter, vanilla, and salt. When the butter has completely melted bring to a simmer then remove from heat and turn off the burner.
  • Stir in the flour into the butter mixture, add the eggs one at a time and mix well to fully incorporate the eggs into the batter. The batter will be thick, like peanut butter.
  • When the oil is hot, spoon the mixture into a pastry bag fitted with a large star or round tip. The star tip will give nice edges that crisp up but it not required.
  • Pipe some batter directly into the hot oil to make a long piece almost as wide as the pot, then cut the batter from the tip with a pair of shears. Do this 3-4 times but do not over crowd the pot.
  • The batter will puff up as it cooks, cook for just 2-4 minutes, turning once, until golden brown on both sides. Remove to paper towels to drain. Repeat for the rest of the batter.
  • Allow all the churros to cool until you can handle them. Place the sugar and cinnamon in a large zip lock bag and add a few churros to the bag, zip the bag and gently shake to coat them with the sugar mixture.
  • Serve as is or with whipped cream, chocolate sauce, or caramel sauce. Enjoy.
Apple Cinnamon Bread

Apple Cinnamon Bread

Stephen Connell, United States.
Sounds very good. On my to cook list.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/3 cup brown sugar, NOT packed
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, this is 1/2 of a standard block
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled, cored. and chopped

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a loaf pan with butter and set aside.
  • In a small bowl, mix together the brown sugar and cinnamon and set aside.
  • In another bowl, mix together the flour and baking powder, set aside.
  • In a mixing bowl, cream together the white sugar and butter. Use an electric mixer or the reliable hand and elbow grease 😉
  • Beat in the eggs one at a time, add the vanilla and mix that in as well. Add the flour mixture and mix in then mix in the milk to make a smooth batter.
  • Pour half of the batter into your prepared loaf pan than add 1/2 of the chopped apples and 1/2 of the brown sugar and cinnamon mixture, lightly tap the apples into the batter.
  • Pour on the remaining batter, then the remaining apples, and the remaining brown sugar and cinnamon mixture. Lightly tap the apples into the batter.
  • Using a butter knife, make a couple of swirls through the batter.
  • Bake for 30 to 40 minutes or until a toothpick (wood skewer would be a better choice) comes out clean.
  • Remove from oven and let cool on a rack for 20 minutes, then roll out to cool on a rack. When cooled, slice and enjoy 🙂

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
Cinnamon Roll Bread

Cinnamon Roll Bread

Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Side
Cuisine American
Servings 1 loaf

Ingredients
  

For the Bread

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temp, chicken or duck
  • 1 cup milk
  • 2 teaspoons plain Greek yogurt, or sour cream

For the Topping

  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons water

For the Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  • In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  • Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  • Pour the batter into the prepared bread pan.
  • In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  • Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  • Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  • When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  • While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  • When the bread is completely cooled, pour the glaze over the top.
  • Slice, serve, and enjoy.

Notes

Low cost.
Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.
Adapted from an internet recipe.
Variant provided by Sheila Olson.
United States.