Fruit Nut Bread
A historical recipe from 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959).
No ratings yet
A historical recipe
133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Project Gutenberg eBook #61487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Follow Nut Bread recipe (page 12)—except use ¾ cup sugar and instead of milk use orange juice.
- Use only ¾ cup chopped nuts and add 1 cup chopped dried apricots or other dried fruit.
- Bake 55 to 60 min.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board