NUT BREAD

Nut Bread image

This recipe was published in a 1964 Bisquick cookbook with the following suggestion: "Moist, deliciously rich fruit and nut breads make delightful little tea sandwiches for two, twenty or two hundred."

Provided by Betty Crocker Kitchens

Time 2h20m

Yield 16

Number Of Ingredients 7

Ingredients

2 3/4 cups Original Bisquick™ mix
1/2 cup sugar
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 1/2 cups finely chopped walnuts

Steps:

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
In large bowl, beat all ingredients except walnuts with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in walnuts. Spread batter in pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen bread; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 8 g, TransFat 1 g