Nut Bread (Original Betty Crocker)

READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

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