White Nut Loaf
Makes 1 loaf.
3/4 cup sugar
3 tablespoons softened butter or vegetable shortening
1-1/2 cups milk
2-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts, pecans or filberts
Preheat oven to 350F (175C).
Grease a 9" x 5" loaf pan. In a large bowl, mix sugar, butter or shortening, egg and milk until blended. Sift flour, baking powder and salt into a medium-sized bowl.
Stir into egg mixture just until dry ingredients are moistened; do not overmix. Fold in nuts. Pour into greased pan. Bake 55 to 60 minutes or until a wooden skewer inserted in center comes out clean. Remove from pan; cool on a rack.
Fig- or Date-Nut Loaf:
Add 3/4 cup chopped figs or dates to batter along with nuts. Bake as above.
Whole-Wheat Nut Loaf:
Substitute 2 cups whole-wheat flour for 2 cups all-purpose flour. Add 1/2 cup chopped dates, if desired, to batter along with nuts. Bake as above.