Old Fashioned Nut Bread Food

GRANDMA'S CRUNCHY WALNUT BREAD

Steps:

• Preheat oven to 350 degrees; grease and flour a standard size bread pan.
• In a large bowl, whisk together 2 1/2 cups all purpose flour, 1 cup granulated sugar, 1 Tablespoon baking powder, and 1/2 teaspoon salt.
• In a smaller bowl or cup, whisk together 1 cup milk (any kind) and 1 egg.
• Stir your milk and egg mixture into your flour mixture until combined.
• Coarsely chop shelled walnuts until you have 1 cup.
• Stir the walnuts into the batter and spread it into your prepared pan.
• Bake for 50 minutes - 1 hour or until an inserted toothpick comes out clean.
• Allow to cool for a few minutes and then remove from pan and cool completely.
• When ready to serve, slice and toast. Spread with butter.

DATE NUT BREAD

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

BANANA WALNUT BREAD

Steps:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

GRANDMA'S DATE-NUT BREAD

Steps:

• Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
• Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
• Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GRANDMA'S HOMEMADE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.
• Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

NUT BREAD (ORIGINAL BETTY CROCKER)

Steps:

• 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.

OLD FASHIONED NUT BREAD

Steps:

• Sift flour, sugar, baking powder and salt together.
• Work in shortening.
• Add egg, milk and nuts. Beat throughly.
• Turn into well greased loaf pan.
• Bake 40-45 minutes at 350 degrees.

OLD FASHIONED YEASTED BANANA NUT BREAD

Steps:

• Mash the bananas in a medium bowl. Stir in the buttermilk. Heat the mixture to 100 to 110 degrees Fahrenheit.
• Mix the granulated sugar, whole wheat flour, four cups of bread flour, salt and cinnamon in another bowl.
• Transfer the banana concoction to the bowl of your stand-type mixer. Add the yeast and stir. Add the flour mixture. With the dough hook, mix the ingredients together. Continue kneading, adding more flour as needed until the you have a soft, barely sticky bread dough. Continue kneading for five minutes or until the gluten is well formed. Remove the dough to a greased large bowl and cover with plastic wrap and let rise until doubled.
• Deflate the dough and form two loaves. Grease and flour two 9 x 5-inch bread pans. Place the dough in the pans and cover with plastic wrap. Let rise until doubled.
• Preheat the oven to 350 degrees. Bake for 25 minutes or until done. The bread will have a brown tone and the interior of the loaf will be at 190 degrees or higher.

OLD FASHIONED BANANA NUT BREAD

Steps:

• Preheat oven to 350.
• Mix butter and sugar together until smooth.
• Mix baking soda and sour milk or orange juice, and set aside.
• Add eggs, bananas, baking soda mixture, and flour to butter and sugar mixture, mixing well after each addition.
• Stir in nuts.
• Pour into greased or buttered loaf pan.
• Bake at 350 for 1 hour.
• Cool completely before slicing.

OLD FASHION CHERRY NUT BREAD

Steps:

• Grease and line a standard 9″ loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside.
• Cream butter and sugar in bowl of a stand mixer with the paddle attachment.
• Add eggs, vanilla, and sour cream beating until combined. Scrape down sides.
• In a separate bowl, whisk together flour, salt and baking powder.
• In a liquid measuring cup combine milk and cherry juice.
• With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined.
• Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter.
• Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean.
• Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.