Fruit nut bread
1 loaf
| Light brown sugar, packed | ⅔ cup |
| Shortening | ¼ cup |
| Eggs | 2 |
| Flour, unsifted | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Milk | 1 cup |
| Candied fruit, chopped | ¾ cup |
| Lemon rind, grated | 1 teaspoon |
| Brazil nuts, English walnuts, or pecans, chopped | ½ cup |
Preheat oven to 350° F. (moderate).
Grease a 9- by 5- by 3-inch loaf pan.
Beat sugar, shortening, and eggs until creamy.
Mix dry ingredients thoroughly.
Stir dry ingredients and milk alternately into egg mixture. Add fruit, lemon rind, and nuts to last portion of flour mixture before stirring into batter.
Pour into baking pan.
Bake about 1 hour or until toothpick inserted in center of loaf comes out clean.
Cool on rack 10 minutes before removing from pan. Finish cooling on rack.
Calories per ½-inch slice: About 175.
VARIATIONS
Coconut-orange bread.—Omit candied fruit, lemon rind, and nuts. Add 1 cup flaked coconut and 1 tablespoon grated orange rind. About 145 calories per ½-inch slice.
Nut bread.—Omit candied fruit and lemon rind. Use 1 cup chopped nuts in recipe and add ½ teaspoon vanilla. About 165 calories per ½-inch slice.