Quick bread!

3 cups flour

1 cup sugar

4 tsp baking powder

1 tsp salt

1 beaten egg

1 2/3 c milk

1/4 c oil

3/4 cup nuts

1 cup___________

This is my favorite quick bread recipe. It's in the Betty Crocker cookbook under the title Nut Bread. In the original recipe, it calls for 1/2 cup of nuts and then an optional 1 cup of cheese or raisins. The reason I love this bread is that once you've made the batter, you can add pretty much anything you can think of and it will make a delicious and moist loaf of bread that is also quite dense.

My "Ben's Bread" version is the Mr.'s dad (Ben's) favorite version. 3/4 c pecans, 1/2 cup raisins, 1/2 cup craisins. I prefer 3/4 cup walnuts and one cup dried cherries.

I also combine 3/4 cup nuts of whatever kind of I have with 1 cup craisins because we always have a big bag of craisins.

The cheese version is also yummy but obviously not as much of a dessert bread. I have also thought one could substitute chopped jalapenos for nuts and make cheesy pepper bread, never tried that one.

Bake these in a loaf pan, any size you have will work. 350 degrees for an hour and 15 minutes. Check with a toothpick for doneness, cool on a rack for about 15 minutes in the pan and then flip them out of the pan and cool for another hour or so. Best if wrapped overnight before serving. The Mr.'s parents toast and butter it for breakfast. I think it would make a fabulous French toast. You really can't mess this up, it even comes out of the loaf pan (spray with Pam) easily every single time. The loaf stays fresh if you wrap it in plastic for about a week. Freezes well too. Easy skill level. The cook book directs you to mix the dry ingredients, beat the egg separately, fold in the nuts and raisins/cheese. I do not like steps therefore I throw it all in my standing mixer and let 'er rip. Give it a try next time you're in the mood for a quick and easy bread recipe. You can't mess it up! My neighbor is getting the craisin walnut version as a thank you for clearing our snow