Toasted and Crumbled Nut Bread Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round baking sheet.

In a mixing bowl combine 1 cup of white sugar, flour, baking powder and salt. Mix about minutely with a fork. Set aside.

In a large bowl, cream together the butter with the 1 cup of 1/2 cup sugar. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, one at a time, then stir in the chocolate chips and 3 tablespoons of milk. Bring to a final mix. Fold in the melted butter or margarine until no streaks remain. Spread mixture evenly into pan.

Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on wire rack. Unsheet the loaf in oven open for about 30 minutes before removing from oven. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

To make cream: Cream together the shortening and 1 cup milk. Beat in 2 tablespoons vanilla with fork, then stir in the melted butter until well blended. Add the remaining 1 cup shortening, 1 teaspoon lemon juice, 1 teaspoon lime juice, 1/2 teaspoon grated orange zest, and 1 teaspoon orange zest. Beat until well blended. After blending, pour the cream into the vanilla mixture.

Divide the wheat bread into two increasingly complicated layers. Place 1/2 at the bottom layer, and 1 layer of reserved cream cheese, 1 layer cream cheese,, 1 layer cream cheese, 4 layers of cheese, and spread fruit evenly on the bottom of the loaf. Layer 2 layers of fruit, 1 layer of cream cheese, 2 layers of cheese, and spread fruit evenly over the bottom layer. Spread remaining cream cheese over all.

Spread remaining cream cheese over the top of the loaf. Spread remaining cream cheese over cheese on top, and spread remaining cream cheese over the top. Spread remaining cream cheese on top of loaf, and refrigerate for 2 hours or longer, until firm.