1 1/2 to 2 c. white or brown sugar
1/2 c. melted or very soft butter
1 3/4 c. milk
2 lg. eggs, beaten
1 tsp. salt
5 c. flour
2 tbsp. baking powder
2 c. chopped nuts

Combine the sugar, butter, milk and eggs. Stir until well blended. Sift salt, flour and baking powder. Add nuts and stir them through the flour so that they are well coated. Stir the dry ingredients into the liquid ingredients until the dry ingredients are thoroughly moistened.

Pour the batter into 2 well greased loaf pans and let stand for 20 minutes. Bake in a 350 degree F. oven until browned and well done, about 1 hour. Be sure to test loaves before removing from oven. A toothpick or cake tester thrust into the center of the bread should come out clean.

APPLE BUTTER NUT BREAD:

Substitute apple butter for the milk, and use only 4 eggs. If desired, add 1 teaspoon cinnamon and use half brown sugar and half white sugar.

APPLESAUCE NUT BREAD:

Use canned applesauce in place of the milk. If batter is too thick, thin with another egg. Add 1 teaspoon cinnamon, and use half brown sugar and half white sugar.

BUTTERMILK NUT BREAD:

Use 1 1/2 cups buttermilk instead of 1 3/4 cups milk. Use 3 eggs. Use 1 teaspoon baking soda and 4 teaspoons baking powder instead of 2 tablespoons baking powder.

CRANBERRY NUT BREAD:

Decrease baking powder to 1 tablespoon and add 1 teaspoon baking soda to dry ingredients. Substitute orange juice for milk. Last, fold in 3-4 cups chopped fresh cranberries blended with 2 tablespoons grated orange rind.

JAM OR MARMALADE NUT BREAD:

To basic recipe add 3/4 cup any stiff jam, preserves or marmalade.

PEANUT BUTTER BREAD:

In the basic recipe, replace the chopped nuts with 2 cups crunchy peanut butter. Use only 4 1/2 cups flour.

PUMPKIN NUT BREAD:

Omit milk and use 1 3/4 cups canned pumpkin. Use 3 eggs and add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and the grated rind of 1 lemon.

SOUR CREAM NUT BREAD:

Substitute sour cream for milk. For leavening use 4 teaspoons baking powder and 1 teaspoon baking soda. Add 1 teaspoon each vanilla extract and grated lemon or orange rind. Bake 1 1/4 hours.