1/2 c. sugar
1/2 c. melted butter
2 c. milk
2 eggs, beaten
3 c. all-purpose flour
2 c. whole wheat flour
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
2 tbsp. baking powder
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. salt
1 1/2 c. finely chopped walnuts

In large bowl, mix sugar, butter, milk and eggs until well blended. In another large bowl, mix well flours, cheese, parsley, baking powder, basil, garlic powder and salt; add walnuts; toss until coated. Add flour mixture to egg mixture; stir until dry ingredients are thoroughly moistened. Divide batter between 3 well greased 1-pound coffee cans. Batter should half fill each can.

Bake in preheated 350 degree oven for 40 to 50 minutes or until tester inserted in center comes out clean. Cool in cans on rack 10 minutes; remove from cans and cool completely. Wrap tight or return to cans and cover with plastic lids. Keeps up to 3 days at room temperature; freeze for longer storage. Bread goes well with cheese, soups and salad courses.