• 19 Ratings

Stir together basic ingredients to create this tender, nutty bread then add blueberries or cranberries for a fruity bonus.

Source: Better Homes and Gardens


Recipe Summary

20 mins
50 mins at 350°
1 loaf


Ingredient Checklist


Instructions Checklist
  • Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.

Instructions Checklist
  • In a medium bowl combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

Instructions Checklist
  • Bake in a 350 degree F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

Blueberry Nut Bread:

Prepare as above, except add 1-1/2 teaspoons finely shredded lemon peel to flour mixture. In a small bowl combine 1/2 cup dried blueberries with 1/4 cup boiling water. Cover and let stand 10 minutes; drain if necessary. Fold blueberries into batter along with nuts. Nutrition Facts per serving: 231 cal., 8 g total fat (1 g sat. fat), 16 mg chol., 183 mg sodium, 35 g carbo., 1 g dietary fiber, 5 g pro.Daily Values: 1% vit A, 1% vit. C, 10% calcium, 7% ironExchanges: 1 Starch, 1 .5 Other Carbo., 1.5 Fat

Cranberry Nut Bread:

Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. Prepare as above, except add 2 teaspoons finely shredded orange peel to flour mixture. Substitute orange juice for the milk and fold 1 cup coarsely chopped cranberries into batter along with nuts. Nutrition Facts per serving: 210 cal., 8 g total fat (1 g sat. fat), 15 mg chol., 174 mg sodium, 32 g carbo., 2 g dietary fiber, 4 g pro.Daily Values: 1% vit A, 17% vit. C, 8% calcium, 7% ironExchanges: 1 Starch, 1 Other Carbo., 1.5 Fat

Nutrition Facts

207 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 16mg; sodium 183mg; potassium 101mg; carbohydrates 30g; fiber 1g; sugar 15g; protein 4g; vitamin a 0RE; vitamin a 49IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 101mg; iron 1mg.


19 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 5
Rating: 3 stars
This recipe is included in the 10th edition of the Better Homes and Garden New Cookbook and instead of the 2 cups flour indicated online, the recipe states 3 cups flour. This difference is most likely it is a total fail for those following the online recipe. BHG should correct this error online. Everything else in the recipe is the same, so those following this online recipe should add another cup of flour to their list of ingredients.
Rating: 1 stars
I blame myself for actually making this rediculous recipe. Any baker worth their salt would know the ratios are ALL WRONG!!! Don't be a dummy(like me) and waste your time & ingredients on this loser recipe.
Rating: Unrated
this recipe does not work!!
Rating: Unrated
I followed this recipe to the exact letter, not missing a beat!  The mixture was suppose to be a lumpy, batter mixture but instead it turned out to be a liquid mixture.  What did I do wrong?  Did I miss something?  Please help!