Nut Bread Recipes

Maraschino Cherry Nut Bread

Ingredients:

• 2 eggs
• 1 cup sugar
• 1 1/2 cups flour, sifted
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1 (8 oz.) jar maraschino cherries
• 1 cup nuts

Directions:

Beat eggs, sugar, flour, salt, and baking powder together. Add juice from cherries. Add chopped cherries and nuts. Bake in greased and floured pan at 350 degrees F for 45 minutes.

By Robin from Washington, IA

Hazelnut Tea Bread

Ingredients:

• 1/3 cup hazelnuts (1 3/4 oz.)
• 1 cup coarsely shredded peeled pear (2 medium)
• 3/4 cup sugar
• 3 Tbsp. vegetable oil
• 1/2 tsp. grated lemon rind
• 1/2 tsp. vanilla extract
• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1 1/4 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda

Directions:

Place hazelnuts on a baking sheet. Bake at 350 degrees F for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts; set aside.

Combine pear and the next 6 ingredients (pear through egg white) in a large bowl; stir well. Combine the nuts, all-purpose flour, and next 5 ingredients (all-purpose flour through baking soda); add to pear mixture, stirring just until moistened. Spoon batter into an 8 1/2 x 4 1/2 inch loaf pan coated with baking spray.

Bake at 350 degrees F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on a wire rack.

By Jodi from Aurora, CO

Apricot-Nut Bread

Ingredients

• 1 cup dried apricots, chopped
• 1 cup sugar
• 1 cup quick-cooking oats
• 3/4 cup whole wheat flour
• 1/2 cup cake flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 cup orange juice concentrate
• 1 egg
• 2 Tbsp. vegetable oil
• 1 cup chopped walnuts or pecans
• Powdered sugar

Directions

Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.

Place apricots in heavy small saucepan. Add enough water to the pan to just cover apricots. Simmer until apricots are plump and water is absorbed, about 15 minutes. Cool.

Combine sugar and the next 6 ingredients in a large bowl. Stir in the orange juice concentrate, egg and oil. Mix in walnuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and toothpick inserted into center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf out onto rack and cool completely. Sift powdered sugar over the loaf, if desired.

Tip: Can be prepared 1 day ahead. Wrap tightly with plastic wrap and store at room temperature.

By Connie from Mountain Home, AR

Apricot Nut Bread

Ingredients:

• 2 cups flour
• 4 tsp. baking powder
• 1 tsp. salt
• 2/3 cup sugar
• 1/2 cup chopped nuts
• 3/4 cup dried apricots (uncooked, chopped fine)
• 1 egg (well beaten)
• 1 cup milk
• 2 Tbsp. melted shortening

Directions:

By Robin from Washington, IA

Brownie Nut Bread

Ingredients

• 1 package (21.5 ounces) brownie mix
• 1 package (5.5 ounces) buttermilk biscuit mix
• 2/3 cup water
• 2 eggs
• 1/4 cup vegetable oil. 1 teaspoon vanilla
• 1 package (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans
• 1/2 cup raisins, opt.

Directions

Creamy Cinnamon Spread

Ingredients

• 1 package (8 ounces) softened cream cheese
• 3 Tbsp. sifted confectioners sugar
• 1 tsp. cinnamom
• 1/2 tsp. vanilla

Directions

By Jan from Suring, WI

Pistachio Bread

Ingredients:

• 1/4 cup sugar
• 1/4 cup cinnamon
• 1 package yellow cake mix
• 1 (4 oz.) pkg. instant pistachio pudding
• 1/2 cup nuts (optional)
• 4 eggs
• 1/4 cup oil
• 1/8 cup water
• 1 cup sour cream

Directions:

By Robin from Washington, IA

Cherry Nut Bread

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup shortening
• 3 eggs
• 2 1/2 cups flour
• 2 tsp. baking powder
• 1/2 cup cherry juice
• 1/2 cup milk
• 1/2 cup chopped cherries
• 1 cup nuts, chopped
• 1 tsp. vanilla
• 1/2 tsp. salt

Directions:

By Robin from Washington, IA