Tea Breads (use this as base recipe, variations, see below)
For Nut Bread — follow this recipe:
2 1/2 cups all purpose flour* 1 cup sugar 3 1/2 teaspoons baking powder 3 tablespoons vegetable oil 1 1/4 cup milk 1 egg 1 cup finely chopped nuts Heat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed for 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clear. Remove from pan; cool thoroughly before slicing. *If using self-rising flour, omit baking powder and salt. Variations: >Apricot Nut Bread: Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots. >Banana Nut Bread: Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (about 2 to 3 medium). >Date Nut Bread: Add 1 cup cut-up dates. >Orange Nut Bread: Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice. >Prune Nut Bread: Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.
