Serves: 16
Total Calories: 173
1. Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine sugar and margarine beat until light and fluffy. Add buttermilk and eggs blend well.
2. In small bowl, combine all remaining ingredients mix well. Add to buttermilk mixture stir just until dry ingredients are moistened. Pour into greased pan.
3. Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
High Altitude (above 3500 feet): Increase flour to 2 cups plus 1 tablespoon. Bake at 375°F. for 50 to 60 minutes.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 210 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 210 mg 9% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 3% * Sugars: 10 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 2 Fat or 1 1/2 Carbohydrate, 2 Fat
Variations
Date Bread: Substitute brown sugar for sugar decrease nuts to 1/2 cup. Stir in 1 cup chopped dates and 1 teaspoon grated orange peel after flour addition.
Streusel Bread: For filling, combine 1/2 cup firmly packed brown sugar, 1/2 cup chopped walnuts, 1 teaspoon cinnamon and 1 tablespoon margarine or butter, melted mix well. For batter, substitute brown sugar for sugar decrease nuts to 1/2 cup. Spread half of batter in greased and floured 9x5-inch loaf pan. Spoon filling down center of batter spread to within 1/2 inch of sides. Carefully spoon remaining batter over filling, spreading gently to cover. Bake at 350°F. for 50 to 55 minutes.
This Nut Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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