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.

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Prep Time 10

Cook Time 55

Total Time 1 5

Cuisine American

Servings 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.