MOIST NUT BREAD
The unexpected ingredient in these moist, convenient loaves is baby food! "A neighbor shared the recipe years ago when we both had small children-and many jars of baby food-in the house," comments Judi Oudekerk of St. Michael, Minnesota. "This bread has remained a favorite."
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
MOIST BANANA NUT BREAD
I got this from a recipe club I was in.It is the only banana bread my family will let me make.We prefer it without nuts,but it is great with chopped pecans for the nut lovers.It is very moist.I keep over-ripe bananas in the freezer,so I can make it at a moments notice.It is a great after-school snack,but it never lasts long at our house!
Provided by Divinemom5
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients in large mixing bowl.
- Place butter, eggs, bananas, sour cream, and lemon juice in blender or work bowl of food processor. Whirl until smooth.
- Pour over dry ingredients; add nuts and stir until just moist.
- Pour into greased loaf pan.
- Bake in 350°F oven for 55-65 minutes or until skewer inserted comes out clean.
Nutrition Facts : Calories 304.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 62.5, Sodium 215.2, Carbohydrate 48.7, Fiber 1.7, Sugar 25.1, Protein 4.4
PUMPKIN NUT BREAD
Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
NUT BREAD (ORIGINAL BETTY CROCKER)
From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!
Provided by MyHeartRejoices
Categories Quick Breads
Time 1h15m
Yield 1 9-inch loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
NUT BREAD
This recipe was published in a 1964 Bisquick cookbook with the following suggestion: "Moist, deliciously rich fruit and nut breads make delightful little tea sandwiches for two, twenty or two hundred."
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
- In large bowl, beat all ingredients except walnuts with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in walnuts. Spread batter in pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen bread; remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 8 g, TransFat 1 g
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