Nuts & Seeds Loaf

Yield: 1 loaf


Part A:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ tsp DDPK ground cinnamon
  • 2 Tbsp DDPK ground flax seeds
  • 2 Tbsp DDPK poppy seeds

Part B:

  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup milk

Part C:

  • 1/3 cup DDPK pecan halves, chopped
  • 1/3 cup DDPK almonds, natural sliced
  • 1/3 cup DDPK walnut, halves and pieces
  • 1/3 cup DDPK baking currants


Preheat oven to 375 degrees F.

Place rack in the middle of the oven. Butter or spray a nonstick loaf pan.

In a large mixing bowl, combine all the dry ingredients in Part A.

In a separate bowl, mix together all the wet ingredients in Part B in the following order: vegetable oil, brown sugar, egg and vanilla extract until creamy, add milk to the mixture.

Add Part A mixture to Part B mixture. Stir just until combined. Fold in the Part C, mix well.

Transfer batter mixture to lightly greased loaf pan. Place in the oven and bake for about 30 to 35 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

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