2 1/2 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. packed brown sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. vegetable oil
1 1/4 c. milk
1 egg
1 tbsp. plus 1 tsp. orange peel
1 c. chopped nuts

Heat oven to 350 degrees. Grease bottom only of 9 x 5 x 3 inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Mix all ingredients. Beat 30 seconds. Pour into pan; bake until wooden pick inserted in center comes out clean. Bake 9 inch loaf 55-65 minutes; bake 8 inch loaves 55-60 minutes. Cool slightly. Remove from pan. Cool completely before slicing.

Apricot Nut Bread: Mix in 1 cup finely cut up dried apricots.

Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 1/4 cups smashed bananas (2-3 medium). Bake 9 inch loaf pan 65-70 minutes.

Cherry Nut Bread: Omit orange peel and use almonds. Mix 1/2 teaspoon almond extract. Stir in 1 (10 ounce) jar maraschino cherries, chopped and drained. Bake 9 inch loaf 65-70 minutes.

Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut up dates. Cool. Stir into batter.