Extra Nutty Nut 'n Raisin Bread (Easy Recipe!)

by LeAnn R. Ralph

This nut bread goes great with a cup of coffee or tea or a glass
of milk. The canola oil, walnuts, sunflower seeds and flaxseed
make it a heart-healthy choice. Plus -- it's an easy recipe!

1/2 cup canola oil 1 1/2 cups sugar 3 eggs 1 1/2 cups of milk
with 1/4 cup of lemon juice 1 1/2 teaspoons vanilla 4 cups flour
1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon
salt 1 cup walnuts 1/4 cup sunflower seeds 1/4 cup flaxseed 1
cup raisins

Measure out the milk and add the 1/4 cup lemon juice. Set aside.
Measure the remaining ingredients into a large mixing bowl. Add
the milk. Using an electric mixer, stir on slow speed for 2
minutes and then on high speed for 2 to 3 minutes. Add chopped
walnuts, sunflower seeds, flaxseed and raisins. Stir on low
speed until nuts and raisins are blended in.

Divide the batter between 2 regular-sized greased loaf pans.
Bake at 350 degrees Fahrenheit for 60 minutes.

Allow nut bread to cool for 10 minutes before removing from the
pans.

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LeAnn R. Ralph is the author of the books, "Christmas in
Dairyland (True Stories from a Wisconsin Farm)" -- "Give Me a
Home Where the Dairy Cows Roam" and "Cream of the Crop (More
True Stories from a Wisconsin Farm)." You are invited to read
sample chapters, order books and to sign up for the FREE!
newsletter from Rural Route 2 --http://ruralroute2.com