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Nut Bread

For tea sandwiches, spread thin slices with cream cheese or butter.

2 1/2 cups all-purpose flour
1 cup sugar
3 1/2 tsp baking powder
1 tsp salt
3 TBS salad oil
1 1/4 cups milk
1 egg
1 cup finely chopped nuts

Heat oven to 350F. Grease and flour 9X5X3 inch loaf pan or two 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.

Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.

Variations:
- Apricot Nut bread: Decrease milk to 1/2 cup; add 4 tsp grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots
- Banana Nut Bread: Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas ( 2 to 3 medium)
- Date nut bread: Add 1 cup cut-up dates
- Orange nut bread: Decrease milk to 1/2 cup; add 4 tsp grated orange peel and 3/4 cup orange juice
- Prune nut bread: Decrease milk to 1/2 cup; add 1/4 cup prune juice and 1 cup drained chopped cooked prunes
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