Yield 10 Number Of Ingredients 10 Steps:
Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat the egg well. Mix in milk and melted butter or shortening. Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes. Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Time 1h20m Yield 1-2 loafs Number Of Ingredients 8 Steps:
OPTIONAL ADDITIONS: Apricot Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons 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 (2-3 medium). Date Nut Bread; Add 1 cup chopped dates. Orange Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice. Prune Nut Bread; Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped prunes. Heat oven to 350°F Grease and flour a 9x5x3-inch loaf pan, or two 8 1/2 x 4 1/2x2 1/2 inch loaf pans. Measure all ingredients into large mixing bowl. Beat on medium speed 30 seconds, or mix with a whisk until well blended. Pour into pans; bake 55 to 65 minutes or until a knife inserted in the center comes out clean.
Time 35m Yield 1 loaf (12 wedges). Number Of Ingredients 8 Steps:
Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.
Yield 6 Number Of Ingredients 14 Steps:
Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C). Beat eggs in a medium bowl. Add milk and melted butter; mix well. Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes. Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.
Time 50m Yield 2 loaves Number Of Ingredients 9 Steps:
Combine oats and buttermilk; mix well and set aside for a few minutes. Combine dry ingredients, except for the sugar, and mix well. Add brown sugar to oat mixture and mix well, pressing out any lumps. Add buttermilk mixture and vanilla to dry ingredients and stir just until dry ingredients are moistened. Stir in fruit and nuts (if using). Put batter into 2 1-lb loaf pans that have been sprayed with nonstick spray. Bake at 325 for 25-30 minutes. Cool in pan for 5-10 minutes, then remove from pans to cool on wire rack.
Time 1h20m Yield 1 loaf (16 pieces) and 1/2 cup butter. Number Of Ingredients 22 Steps:
Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.
