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Results 51 - 60 of 202 for nut bread pudding
DO NOT REFRIGERATE OR USE ... batter to make bread. Add to batter: Mix ... remove from pans. Can be frozen. Make with love and give with love!
52. ZUCCHINI BREAD
Beat together eggs, oil, vanilla, ... Add butterscotch instant pudding with 1 cup finely chopped nuts. Bake at 350 degrees in 2 greased and floured bread pans. Bake 1 hour or ... chocolate may be used.
53. PULL APART BREAD
Grease bundt pan. Place rolls ... pan. Sprinkle dry pudding over rolls, then sugar, cinnamon and nuts. Pour melted butter over ... turn out on plate.
Combine pumpkin, sugar and oil, ... mixture. Fold in pudding mix, apricots and nuts. Mix. Pour into 2 ... and remove from pans. Makes 2 loaves.
Day 1: Received Starter (do not refrigerate). Day 2: Stir. Day 3: Stir. Day 4: Stir. Day 5: Add: Mix together. Day 6: Stir. Day 7: Stir. ...
Do not use metal spoon! ... Mix well, add nuts last. Pour mixture into 2 ... for 30 to 40 minutes. Cool for 10 minutes before removing from pan.
57. CHERRY BREAD
Mix all ingredients. Bake in 2 small or 1 large bread pan for 45 minutes to 1 hour.
Mix first 5 ingredients well. Add pudding mix and nuts. Blend well. Pour batter into greased tube pan. Bake at 350 degrees for 45-60 minutes.
In a saucepan, bring to ... raisins. Toast the bread slices. Cut cheese into thin ... and 1/4 cup nuts. Repeat layers 3 more ... 10 to 12 servings.
60. PUMPKIN BREAD
Mix sugar, oil, eggs and nuts. Sift flour, soda, salt, cinnamon and nutmeg. Add pudding. Bake in greased bread pan for 50-60 minutes at 350 degrees. Makes 2 loaves.
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