Nut Bread (Original Betty Crocker)

Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!

Ingredients Nutrition

  • 2 12 cups all-purpose* flour
  • 12 cup granulated sugar
  • 12 cup packed brown sugar
  • 3 12 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 14 cups milk
  • 1 egg
  • 1 tablespoon orange peel, plus 1 teaspoon grated orange peel (grated)
  • 1 cup chopped nuts (pecan, walnut)

Directions

  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.
Most Helpful

This is the nut bread my grandmother always made while I was growing up in the 1950's. I loved it then and I love it now. She may have made the variations, but the one I remember is just the basic recipe. Thanks for the stroll down memory lane. Made for Spring 2013 PAC.

Outta Here April 12, 2013

Thank you for posting this! I'm at my daughters with a freezer full of over ripe bananas and my 30 year old Betty Crocker cookbook is back at home. This one is a classic and an all time family favorite

cindyeking December 08, 2012

I am so happy that you added this recipe. The new Betty Crocker cookbook changed it to include buttermilk, which I never have on hand. And my antique cookbook is home in Washington. Thank you. This is a very adaptable recipe and I usually use it for banana bread.

jancroke January 06, 2013