How to Make Nut Bread

This is a basic nut bread loaf that is just right for slicing up for a quick snack or for breakfast. While it's very moist, it's not gummy or dense but sturdy enough to toast. It's very easy to modify this nut bread recipe to include chopped dried fruit. Just substitute them for the nuts.
If you like walnuts or pecans with deeper flavor and crunchier texture, simply toast the chopped nuts in a single layer in a large skillet over medium heat until they've turned a pleasant golden color.

Things You'll Need

• 1 cup pecans or walnuts 1 egg 1¼ cups milk 3 tbsp. vegetable oil 2½ cups all-purpose flour ½ cup packed brown sugar ½ cup granulated sugar 1 tbsp. grated lemon peel 3½ tsp baking powder 1 tsp. salt 2 tsp. cinnamon

Instructions

1. Preheat the oven to 350 degrees F. Grease the bottom only of a 9"x5"x3" loaf pan. Chop one cup of pecans or walnuts coarsely and set them aside.

2. Whisk one egg in a large mixing bowl. Add 1¼ cups milk and 3 tbsp. vegetable oil. Whisk well to blend thoroughly.

3. Combine 2½ cups all-purpose flour, ½ cup packed brown sugar, ½ cup granulated sugar, 1 tbsp. grated lemon peel, 3½ tsp baking powder, 1 tsp. salt, and 2 tsp. cinnamon in a separate bowl and blend thoroughly.

4. Begin stirring the dry ingredients into the egg and milk mixture a handful at a time, blending well following each addition. The batter will become very thick.

5. Fold in one cup of chopped pecans or walnuts. Blend the batter well, and beat it about 50 strokes.

6. Bake about 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean.

7. Cool slightly on a wire rack. Run a butter knife between the loaf and the sides of the pan to loosen it. Cool the nut bread completely before slicing. Wrap it in foil and refrigerate for up to a week.