Instructions: *If using self-rising, flour, omit baking powder, salt, and soda; substitute whole milk for buttermilk.

**To substitute sour milk for buttermilk, add 1 1/4 cup whole milk to 1 tablespoon vinegar. Let stand 6 minutes. Use all-purpose or unbleached flour only.

Heat oven to 350 degrees. Grease and flour loaf pans, 9x5x3-inches. Blend all ingredients in large mixing bowl on low speed for 15 seconds. Beat on medium speed 30 seconds more, scraping bowl constantly. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 60-65 minutes.

Immediately remove from pan and cool on wire rack. For better slicing, refrigerate overnight.

CHERRY NUT BREAD:
Reduce buttermilk to 1 cup and add 1/4 cup maraschino cherry juice after beating, stir in 2 cups chopped maraschino cherries. Bake 1 hour and 5 to 10 minutes.

DATE NUT:
Substitute date mixture for buttermilk (1 1/2 cups boiling water to 1 1/2 cups dates, stirred and cooled). Bake 1 hour and 5 minutes.

BANANA NUT:
Substitute 1 1/4 cups mashed bananas. Add 1/3 cup milk for buttermilk.

Bake 1 hour and 10-15 minutes.

PUMPKIN NUT:
Substitute 1 can pumpkin and 2/3 cup milk for buttermilk. Add 1/2 teaspoon each cinnamon, cloves and nutmeg. Bake 1 hour and 15 minutes.

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