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  • 2 ½ cups flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 ¼ cups milk
  • 1 egg
  • 1 cup chopped nuts (walnuts, almonds, pecans)
  • 1 cup chopped dried fruit (apricots, cherries, cranberries, blueberries)


 


   
Heat oven to 350.  Grease bottom only of loaf pan (I use an 8 mini-loaves pan.)  Mix all ingredients; beat 30 seconds.  Pour into pan (I put 1/3 cups batter in each loaf.)  I bake each batch of mini-loaves for 30 minutes.  For one regular sized loaf, bake 50-60 minutes.  Test with a toothpick for doneness.  Remove from pan and allow to cool.  Wrap tight.  May be refrigerated up to one week, frozen for 2 months.

Nut Bread
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