- 3-1/3 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 2 jars (6 ounces each) strained apricot baby food
- 1 cup vegetable oil
- 2/3 cup water
- 1 tablespoon vanilla extract
- 1 cup chopped walnuts
- In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.
Originally published as Moist Nut Bread in Quick Cooking March/April 1998, p53
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Reviewed May. 1, 2011 Edited Jan. 7, 2016
"The bread is tasty but nothing exceptional. It was hard to find apricot baby food. They only had apricot/apple . I used that."