Old Fashioned Nut Bread Recipe

Grandmas Nut Bread Recipe Cleverly Simple

WEBJan 18, 2017 · Instructions. Preheat oven to 350 degrees; grease and flour a standard size bread pan. In a large bowl, whisk together 2 1/2 cups all …

Rating: 4.6/5(50)
1. Preheat oven to 350 degrees; grease and flour a standard size bread pan.
2. 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.
3. In a smaller bowl or cup, whisk together 1 cup milk (any kind) and 1 egg.
4. Stir your milk and egg mixture into your flour mixture until combined.

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Healthy & Moist Date Nut Bread — Zestful Kitchen

WEBDec 18, 2020 · Whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt in a large bowl, set aside. Whisk together milk, …

1. Heat oven to 350°F (176ºC) with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.
2. Whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt in a large bowl, set aside.
3. Whisk together milk, eggs, maple syrup, oil, butter, bourbon (if using), and vanilla until smooth. Stir in dates and let sit 10 minutes. Fold flour mixture into milk mixture with a rubber spatula until combined. Fold in nuts.
4. Scrape batter into prepared pan and smooth top. Sprinkle turbinado sugar evenly over top.

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Grandma's Banana Nut Bread Brown Eyed Baker

WEBJul 5, 2023 · Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside. In a medium bowl, whisk together the flour, baking soda …

1. Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
3. Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.

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