Best 7 Nut Bread Original Betty Crocker Recipes
If you're looking for a classic and scrumptious treat that will tantalize your taste buds, look no further than the Nut Bread Original Betty Crocker recipe. This timeless recipe has been a staple in kitchens for generations, offering a moist, flavorful bread that's perfect for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this guide will take you through the steps necessary to create this delectable treat. So grab your apron, preheat your oven, and let's embark on a baking adventure as we explore the secrets behind creating the perfect Nut Bread Original Betty Crocker.
Let's cook with our recipes!
BANANA NUT BREAD
Yum! Savor a slice of banana bread made with whole wheat flour and low fat Greek yogurt.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
- In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g
NUT BREAD (ORIGINAL BETTY CROCKER)
From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!
Provided by MyHeartRejoices
Categories Quick Breads
Time 1h15m
Yield 1 9-inch loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°.
- Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ 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 55-60 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 1 cup finely cut-up dried apricots.
- Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
- Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups 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.
BANANA BREAD FROM BETTY CROCKER
This is the recipe I always use for banana bread. It is very forgiving and you can add more nuts, more bananas (just adjust the milk quantity so the batter has the consistency of muffin batter), and only need one bowl. I use walnuts usually, but pecans are good too and I usually use the cheap 'whole and pieces' nuts without chopping further.
Provided by Pam in the Kitchen
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the bananas in the mixer bowl and beat to mash them.
- Add all of the other ingredients and beat for 30 seconds (don't over-beat).
- Pour/scrape into a 9x5x3 pan with the bottom only greased.
- Bake at 350 for about 1 hour until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 576, Fat 20.4, SaturatedFat 3.2, Cholesterol 32.9, Sodium 777.5, Carbohydrate 90.5, Fiber 4.5, Sugar 40.5, Protein 11.3
BANANA BREAD
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that's ever been printed, and it's no surprise! It's a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
BISQUICK® BANANA NUT BREAD
Turn on your oven! Fall is around the corner, and it's time to whip up the all-time favorites. This inviting Bisquick™ Banana Nut Bread recipe is the ultimate way of welcoming the season of comforting flavors, and is made easy with Bisquick™ mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
- Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g
NUT BREAD
This recipe was published in a 1964 Bisquick cookbook with the following suggestion: "Moist, deliciously rich fruit and nut breads make delightful little tea sandwiches for two, twenty or two hundred."
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
- In large bowl, beat all ingredients except walnuts with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in walnuts. Spread batter in pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen bread; remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 8 g, TransFat 1 g
BETTY CROCKERS BANANA BREAD
Ok this one is from the original betterly crocker's cookbook. I'm always baking it for everyone and when I was away I didn't have my cookbook with me so I couldn't make it, since it's no where else online =) enjoy!!! makes one loaf of bread
Provided by aberzombiebeach1295
Categories Breads
Time 1h10m
Yield 1 loaf of bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease bottom of a 9x5x3 inch loaf pan. Mix sugar and butter in a medium bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 55 to 60 minutes; cool 5 minutes. Cool completely before slicing or it might fall apart and be difficult to slice into pieces.
- 120 calories per slice.
- DO NOT USE SELF RISING FLOUR (the baking soda and powder lets it rise on its own.
- wrap and refrigerate not longer than 1 week.
Tips:
- **Use fresh ingredients:** The fresher your ingredients, the better your nut bread will taste. This is especially true for the nuts. If you can, use nuts that have been recently harvested and roasted. - **Measure your ingredients accurately:** This is important for any baking recipe, but it is especially important for nut bread. If you don't measure your ingredients accurately, your bread may not turn out the way you want it to. - **Don't overmix the batter:** Overmixing the batter can make your bread tough. Mix the batter just until the ingredients are combined. - **Bake the bread in a loaf pan:** This will help the bread to rise evenly. - **Let the bread cool completely before slicing it:** This will help to prevent the bread from crumbling.Conclusion:
Nut bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great snack or dessert. With so many different recipes to choose from, there is sure to be a nut bread recipe that everyone will enjoy. So next time you are looking for a tasty and easy-to-make bread, give nut bread a try. You won't be disappointed!
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