Whole-Wheat Quick Bread
Subtly sweet and attractive. Keeps well if refrigerated, wrapped in aluminum foil or plastic wrap. The recipe can easily be doubled or tripled. –Black Lantern Inn, Montgomery Village, Vermont
Subtly sweet and attractive. Keeps well if refrigerated, wrapped in aluminum foil or plastic wrap. The recipe can easily be doubled or tripled. –Black Lantern Inn, Montgomery Village, Vermont
Yield:
Makes 1 loafIngredients
1-1/2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsifted whole-wheat flour
1 egg, beaten
1 teaspoon vanilla
3/4 cup sugar
1/4 cup melted butter
1-1/4 cups milk
1 cup finely chopped walnuts (optional)
Instructions
Preheat oven to 350 degrees F. Sift all-purpose flour with baking powder and salt. Stir in whole-wheat flour. In a large bowl, combine egg, vanilla, sugar, and butter. Beat until well mixed. Stir in milk. Add flour mixture and combine until blended. Do not overbeat. Add nuts if desired. Pour into greased 9×5-inch loaf pan and bake 1 hour. Cool in pan 10 minutes before removing.
