Nut Bread

2 1/2 C flour
1 C sugar
3 1/2 tsp baking powder
1 tsp salt
3 T salad oil
1 1/4 C milk
1 egg
1 C finely chopped nuts

Heat oven to 350 degrees. Grease and flour two 9 x 5 x 3-inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping sides and bottom of bowl constantly.  Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.

Variations:

Apricot Nut Bread
Decrease milk to 1/2 cup, add 4 teaspoons grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots.

Banana Nut Bread
Decrease milk to 3/4 cup; add 1 cup ripe bananas (2 to 3 medium).

Date Nut Bread
Add 1 cup cup-up dates.

Orange Nut Bread
Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice.

Prune Nut Bread
Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained, chopped, cooked prunes.