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NUT BREAD
This is the master recipe of which variations can be created as provided below. Always make sure to grease the inside of pan and knead bar with
shortening before adding ingredients and allow bread to cool in pan on rack for at least 15 minutes to ensure good release.
INGREDIENTS
4 tablespoons
VEGETABLE OIL
6 ounces (3/4 cup)
MILK
2
EGGS, large, slightly beaten
½ cup
CHOPPED NUTS
2 cups
ALL PURPOSE FLOUR
¾ cups
SUGAR
1 teaspoon
BAKING POWDER
½ teaspoon
BAKING SODA
½ teaspoon
SALT
SELECT SETTING TO USE: 4. When done, turn off, and remove pan using oven mitts.
quick bread (10) Allow bread to cool in pan on rack at least 15 minutes
before attempting to remove. You may wish to run a
1 Grease inside of pan and knead bar smooth edged plastic spatula around edge of bread to
generously with vegetable shortening. help loosen from pan before removing. Cool completely
on rack before slicing.
2 Add all ingredients in order listed above
to pan. Lock pan into bread maker.
3 Program for quick bread. Turn bread
maker on. The ingredients will be mixed and
then the bread will be baked. After 6-minute
premix, use a rubber scraper to clean off flour
from sides of pan. Do not remove pan to scrap
sides, leave pan locked in place when scraping
flour off sides.
NUT BREAD FLAVOR VARIATIONS:
Banana Nut: Cranberry Nut:
Replace vegetable oil with ½ cup softened butter Reduce milk to 1/3 cup and add ¾ cup coarsely chopped
or margarine, cut into small pieces for thorough cranberries.
blending; eliminate milk; add 1 cup mashed rip
banana (about 2 medium size bananas). Date Nut:
Cherry Pecan: Reduce milk to ½ cup. Soak 1/2 cup chopped dates in
1/3 cup hot water for at least 5 minutes to soften before
Reduce milk to ½ cup; use chopped pecans for adding to pan. Be sure to soften dates to prevent possible
chopped nuts; add ½ cup chopped maraschino wedging between end of bar and side of pan.
cherries, well drained.
PACKAGED QUICK BREAD MIXES:
Packaged quick bread mixes can be prepared at the quick bread setting. Simply follow the package directions, including greasing the inside of
bread pan as well as the knead bar. If egg(s) are used, beat slightly before adding to pan. Add ingredients in this order: all liquid ingredients
first, followed by any fruits or nuts and then the dry flour mixture. For a higher loaf, add one of the suggested stir-in ingredients, if desired.
Lock pan into bread maker and program quick bread. Turn on. After the 6-minute premix, scrap sides of pan with rubber scraper to clean off
any flour residue. Do not remove pan to scrap sides, leave pan locked in place when scraping flour off sides. When done, turn bread maker off,
unlock pan and remove with oven mitts. Cool bread in pan as directed before moving. You may need to run a smooth edged spatula around
edges of pan to help loosen bread before removing.