Fruit Cocktail Quick Bread - cooking recipe

Ingredients

1 can (17 oz.) fruit cocktail, drained
2 1/2 C. Bisquick baking mix
3/4 C. sugar
1/2 C chopped nuts
1/4 C. vegetable oil
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3 eggs

Preparation

Heat oven to 350 degrees.
Grease bottom only of loaf pan, 9 x 5 x 3.
Chop fruit cocktail, drain thoroughly.
Mix fruit cocktail and remaining ingredients; beat vigorously 30 strokes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes.
Cool 10 minutes.
Loosen sides of loaf pan.
Remove from pan, cool completely before slicing.
Wrap and remaining tightly in plastic wrap and store in refrigerator up to 1 week.