Nut Bread

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 beaten egg
• 1 1/2 cups milk
• 1/4 cup cooking oil
• 3/4 cup chopped nuts

Instructions

1. In a mixing bowl stir together flour, sugar, baking powder, salt, and baking soda. In another mixing bowl combine beaten egg, milk, and cooking oil. Add to flour mixture, stirring just till combined. Stir nuts into batter.
2. Pour nut-bread batter into a greased 9x5x3-inch loaf pan, two 7 1/2x3 1/2x2-inch loaf pans, or six 4 1/2x2 1/2x1 1/2-inch loaf pans. Bake in a 350° oven for 1 to 1 1/4 hours for the 9x5x3-inch loaf (for 40 to 45 minutes for the 7 1/2x3 1/2x2-inch loaves; or for 30 to 35 minutes for the 4 1/2x2 1/2x1 1/2-inch loaves) or till a toothpick inserted near the loaf center or centers comes out clean.
3. Cool in the pan or pans for 10 minutes. Remove; cool thoroughly on wire racks. Wrap and store overnight before slicing.
4. Cheese Nut Bread: Prepare as above, except reduce sugar to 3/4 cup and add 1/2 teaspoon dried oregano, crushed, or dried basil, crushed, to the flour mixture. Add 1 cup shredded Swiss cheese or shredded cheddar cheese (4 ounces) to batter with the nuts.
5. Cranberry Nut Bread: Prepare as above, except add 2 teaspoons finely shredded orange peel to the flour mixture. Add 1 cup coarsely chopped cranberries to batter with the nuts.
6. Apricot Nut Bread: Prepare as above, except add 2 teaspoons finely shredded orange peel or finely shredded lemon peel to the flour mixture. Place 1 cup snipped dried apricots in a small bowl; pour boiling water over apricots. Let stand 5 minutes; drain well. Stir apricots into batter with the nuts.