Extra Nutty Nut 'n Raisin Bread

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