Recipe(tried): Nut Bread with 6 Variations; 1978-79 Betty Crocker Cookbook recipe

NUT BREAD (WITH VARIATIONS)
From Betty Crocker's Cookbook 1978, 1979; page 203

2 1/2 cups all-purpose flour*
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 1/4 cups milk
1 egg
1 tablespoon plus 1 teaspoon grated orange peel
1 cup chopped nuts

Heat oven to 350 degrees F. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.

Mix all ingredients; beat 30 seconds. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55 to 60 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.

*If using self-rising flour, omit baking powder and salt.

APRICOT NUT BREAD:
Mix in 1 cup finely cut-up dried apricots.

BANANA NUT BREAD:
Decrease milk to 1/3 cup and omit orange peel. Mix in 1 1/4 cups mashed bananas (2 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.

CHERRY NUT BREAD:
Omit orange peel and use almonds. Mix in 1/2 teaspoon almond extract. Stir in 1 jar (10 ounces) maraschino cherries, chopped and drained on paper towels. Bake 9-inch loaf 65 to 70 minutes.

CRANBERRY-CHEESE NUT BREAD:
Decrease nuts to 1/2 cup. Stir in 1 1/2 cups shredded Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.

DATE NUT BREAD:
Omit milk. Mix 1-1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.

WHOLE WHEAT RAISIN BREAD:
Substitute 2-3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.