Best Nut Loaf
Yield
1 loafPrep
10 minCook
60 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
sifted, enriched |
|
| ¾ | cup |
sugar
|
|
| 3 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | cups |
milk
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
walnuts
broken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
sifted, enriched |
|
| 177 | ml |
sugar
|
|
| 18 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 355 | ml |
milk
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
walnuts
broken |
|
Directions
Stir the dry ingredients together.
Combine egg, milk, and salad oil; add to dry ingredients, mixing well.
Stir in nuts.
Turn into greased 9½ X 5 X 3-inch loaf pan.
Bake at 350℉ (180℃) about an hour.
Remove from pan; cool.
Don't over mix because it won't rise, and becomes a hard brick.
It's especially good with Cream cheese spread on it.
