Basic Nut Bread
Source: University of Kentucky Cooperative Extension Service

2/3 cup sugar
1/2 cup shortening
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon soda
2 teaspoons baking powder
3/4 cup buttermilk or fruit juice
1 teaspoon vanilla
3/4 cup chopped nuts

Cream sugar and shortening; add vanilla and blend thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt; stir nuts into dry ingredients. Add flour mixture alternately with milk to creamed mixture; mix just enough to blend ingredients. Pour into a greased 9x5x3-inch loaf pan. Let stand at room temperature for 20 minutes. This helps prevent large crack in loaf top. Bake at 350 degress F for about 1 hour, or until toothpick inserted into center of loaf remains free of batter. Remove bread from oven; let cool for 5 minutes in pan. Turn loaf out of pan onto cake rack and cool. Bread is best if stored 24 hours before serving. To serve: slice in thin pieces.

Variations:

Cranberry Bread:
Add 3/4 cup cooked, unsweetened cranberry pulp to creamed mixture.

Pumpkin:
Add 1 cup cooked or canned pumpkin alternately with milk to dry ingredients.