1/4 c. shortening
1/2 c. granulated sugar
1/2 c. packed brown sugar
2 eggs
1 1/4 c. buttermilk
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped nuts

Cream shortening, sugars, eggs and buttermilk. Sift together dry ingredients and stir into creamed mixture. Stir in nuts. Grease and flour a 9 x 5 x 3 inch pan. Bake at 350 degrees for 60-65 minutes.

Variations:

Cherry Nut Bread: Reduce buttermilk to 1 cup. Add 1/4 cup cherry juice, 1/2 cup chopped cherries. Bake 70 minutes.

Date Nut Bread: Eliminate buttermilk. Add 2 cups chopped dates in 1 1/2 cups boiling water.

Pumpkin Nut Bread: Substitute 1 cup canned pumpkin and 2/3 cup whole milk for buttermilk. Add 1 teaspoon cinnamon.

Cranberry Cheese Bread: Substitute 1 cup whole milk for buttermilk. Add 1 cup fresh cranberries, 2 tablespoons grated orange peel, 2 tablespoons orange juice and 1 cup shredded Cheddar cheese.