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Brownie Nut Bread

You'll have home made flavor without all the work with this Brownie Nut Bread, which travels well. To bring out the flavor of the bread, serve it with generous amount of Creamy Cinnamon Spread (follows the bread recipe).



  • 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.


Preheat oven to 350 degrees F. In a medium bowl, beat the brownie mix, buttermilk biscuit mix, water, eggs, oil and vanilla with an electric mixer until well blended. Stir in chocolate chips, pecans, and raisins until well blended. Pour batter into 2 lightly greased nonstick 4 1/2 x 8 1/2 loaf pans. Bake 45 minutes or until toothpick inserted near center comes out with a few crumbs clinging to it. Cool in pans on a wire rack for 10 minutes. Run a knife around edges of pans to loosen bread; remove from pans. Cool on wire rack 10 minutes longer. Serve with Creamy Cinnamon Spread.


Creamy Cinnamon Spread


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


In a small bowl, beat all ingredients together with an electric mixer until well blended. Store in air tight container in refrigerator. Serve at room temperature with Brownie Nut Bread. Makes 2 loaves of bread and 1 cup of spread.

By Jan from Suring, WI

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