Extra-Nutty Nut 'n Raisin Bread
Contributed by: LeAnn R. Ralph
This nut bread goes great with a cup of coffee or tea or a glass of milk. The canola oil, walnuts, sunflower seeds and flaxseed make it a heart-healthy choice. Plus - it's an easy recipe!
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 cups of milk with 1/4 cup of lemon juice
- 1 1/2 teaspoons vanilla
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup walnuts
- 1/4 cup sunflower seeds
- 1/4 cup flaxseed
- 1 cup raisins
Measure out the milk and add the 1/4 cup lemon juice. Set aside.
Measure the remaining ingredients into a large mixing bowl. Add the
milk. Using an electric mixer, stir on slow speed for 2 minutes and
then on high speed for 2 to 3 minutes. Add chopped walnuts, sunflower
seeds, flaxseed and raisins. Stir on low speed until nuts and raisins
are blended in.
Divide the batter between 2 regular-sized greased loaf pans. Bake at
350 degrees Fahrenheit for 60 minutes.
Allow nut bread to cool for 10 minutes before removing from the pans.
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LeAnn R. Ralph is the author of the books, "Christmas in Dairyland
(True Stories from a Wisconsin Farm)" -- "Give Me a Home Where the
Dairy Cows Roam" and "Cream of the Crop (More True Stories from a
Wisconsin Farm)." You are invited to read sample chapters, order books
and to sign up for the FREE! newsletter from Rural Route 2
--http://ruralroute2.com
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