Nut Bread (Original Betty Crocker)

Nut Bread (Original Betty Crocker) created by Outta Here

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

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

  • 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

  • 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.
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RECIPE MADE WITH LOVE BY

@MyHeartRejoices
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@MyHeartRejoices
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"From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!"
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  1. bcvminnie
    I'm always looking for nut bread, but most of them have bananas. I don't like banana bread at all. So thank you for this recipe.
    Replies 1
  2. Bridget H.
    This is the recipe for banana bread that my family had always used, thank you so much for posting. But I was wondering, would it work to make them as muffins? I'm afraid of them over cooking. Thanks for any tips :)
    Reply
  3. Tina P.
    We use the banana bread version, it's remained a family favorite for two decades in our home!
    Reply
  4. mzmoneyjane
    Thank you , thank you , thank you...my family has been going into decent banana bread withdrawal, ever since the page with the banana nut bread recipe went missing from our circa1973 cookbook...the page just finally gave up the ghost, probably due to overuse :-) and once my memory of the exact ingredients started to fade ...so did the deliciousness of the loaf .
    Reply
  5. Laureen in B.C.
    I served this to Company I had for the weekend and they rated it. The flavor was nice but it was a bit dry. thanks
    Reply
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