LEMON NUT BREAD

3/4 cup sugar
3 Tbsp. soft butter or margarine
2 eggs
2 cups Robin Hood All-Purpose Flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
1 cup finely chopped Diamond Walnuts
3 Tbsp. grated lemon rind

Cream sugar, butter and eggs until light.

Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto waxed paper. Add baking powder and salt to flour (not sifted) and stir to blend. Add blended dry ingredients to creamed mixture alternately with milk. Mix well.

Stir in walnuts and grated lemon rind. Spread in well-greased 9x5x3-inch loaf pan. Let stand for 20 minutes.

Bake at 350 degrees F for 55-60 minutes. Remove from pan immediately and cool on rack.

Makes 1 loaf
From: Recipelink.com
Source: International Milling Co. and Diamond Walnut Growers, Inc., 1970's