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Ingredients
| granulated sugar: 1/3 cup |
| Splenda: 1/3 cup |
| canola oil - for salads, woks and light frying: 1/3 cup |
| eggs: 1 (large//lightly beaten) |
| nonfat milk: 1 1/2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 1 cup |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| baking soda: 1/2 tsp |
| walnuts (chopped): 1 cup (finely chopped) |
Quick Nut Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
1 serving(s)
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- Preheat oven to 350 degrees F.
- Spray a 9x5 loaf pan with nonstick cooking spray.
- In a bowl stir together the sugar, splenda, oil and egg. Stir in milk until blended.
- Add all purpose flour, whole wheat flour, baking powder, salt, baking soda and stir until just combined. Fold in the nuts.
- Spoon batter into the loaf pan. Bake for one hour or until toothpick inserted into the center comes out clean. Cool the loaf for 15 minutes before serving.
- For easier slicing you can refrigerate the loaf once it is fully cooled before serving.