Quick Mix For Fruit Nut Bread

Measure all ingredients, except walnuts, into large mixing bowl and mix thoroughly with large spoon. Add nuts and mix well. Store in covered container in cool, dry place. For long storage, refrigerate or freeze. Makes about 15 1/2 cups, enough for 5 large or 30 small loaves.

BANANA NUT BREAD:

lg. eggs 3 sm. ripe bananas, mashed 1/2 c. oil 1 tsp. vanilla 3 c. Basic Mix (above)

Beat eggs with rotary beater until light. Add remaining ingredients and mix well with spoon. Turn into well greased 9 x 5 x 3 inch loaf pan or 6 (4 1/2 x 2 1/4 x 1 1/2 inch) loaf pan and back on rack in center of preheated 350 degree oven. Large loaves about 50 minutes, small loaves, about 30 minutes or until pick inserted in center comes out clean. Let stand in pans on cake rack 5 to 10 minutes, then loosen with spatula; turn out. Turn right side up and cool thoroughly on rack. Wrap air-tight and store. Let stand 1 day before slicing. Will keep 4 to 5 days in cool, dry place.