This nut bread goes super beside a cup of drinkable or tea or a
glass of drinkable. The canola oil, walnuts, helianthus seeds and
flaxseed make it a heart-healthy choice. Plus - it's an user-friendly

1/2 cup canola oil

1 1/2 cups sugar

3 eggs

1 1/2 cups of beverage next to 1/4 cup of lemon juice

1 1/2 teaspoons vanilla

4 cups flour

1 teaspoon baking powder

1 teaspoon baking hot soda

1/4 teaspoon salt

1 cup walnuts

1/4 cup helianthus seeds

1/4 cup flaxseed

1 cup raisins

Measure out the drinkable and add the 1/4 cup lemon liquid. Set
aside. Measure the left behind ingredients into a hulking
mixing vessel. Add the drink. Using an electrical mixer, wake up on
slow swiftness for 2 written record and after on soaring pace for 2 to 3
minutes. Add shredded walnuts, helianthus seeds, flaxseed
and raisins. Stir on low velocity until around the bend and raisins are
blended in.

Divide the slugger linking 2 regular-sized lubricated bread
pans. Bake at 350 degrees Fahrenheit for 60 proceedings.

Allow nut bread to cold for 10 minutes until that time removing from
the pans.


LeAnn R. Ralph is the communicator 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 publication taster chapters, instruct books and to gesture up
for the FREE! story from Rural Route 2

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