Quick Nut Bread Recipe

Name: Quick Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ⅓ cup granulated sugar; ⅓ cup Splenda granular; ⅓ cup canola oil; 1 large egg, lightly beaten; 1 ½ cups nonfat milk; 1 ½ cups all-purpose flour; 1 cup whole wheat flour; 1 tablespoon baking powder; 1 teaspoon salt; ½ teaspoon baking soda; 1 cup walnuts, finely chopped

Servings: persons

⅓ cup granulated sugar
⅓ cup Splenda granular
⅓ cup canola oil
1 large egg, lightly beaten
1 ½ cups nonfat milk
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup walnuts, finely chopped

1
Preheat oven to 350 degrees F.
2
Spray a 9x5 loaf pan with nonstick cooking spray.
3
In a bowl stir together the sugar, splenda, oil and egg.
4
Stir in milk until blended.
5
Add all purpose flour, whole wheat flour, baking powder, salt, baking soda and stir until just combined.
6
Fold in the nuts.
7
Spoon batter into the loaf pan.
8
Bake for one hour or until toothpick inserted into the center comes out clean.
9
Cool the loaf for 15 minutes before serving.
10
For easier slicing you can refrigerate the loaf once it is fully cooled before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅓ cup granulated sugar, ⅓ cup Splenda granular, ⅓ cup canola oil, 1 large egg, lightly beaten, and more.

Yes, Quick Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Nut Bread

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