Cherry Berry Bread Mix
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup Quaker oats (quick-cooking or old fashioned), uncooked
- 3/4 cup dried cherries
- 3/4 cup dried cranberries
Ingredients Needed to Complete Breads
- 3/4 cup honey
- 3/4 cup milk
- 12 tablespoons (1 1/2 sticks) butter or margarine, melted and cooled
- 2 large eggs, lightly beaten
- Mix: In a large bowl, combine flour, baking powder, baking soda,
cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well.
- Transfer to resealable plastic bag, a decorative jar with lid or other airtight
container. Store in cool dry place.
- To prepare breads: Heat oven to 350 degrees F. Lightly spray four 6 x 3
3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray.
- Place bread mix in large bowl.
- In small bowl, combine honey, milk, butter and eggs with wire whisk or fork;
mix well. Add to dry ingredients all at once; stir just until dry ingredients
are moistened. (Do not over-mix.) Pour into pans, dividing evenly.
- Bake 22 to 28 minutes or until tops of breads feel firm when touched and
wooden pick inserted near center has a few moist crumbs clinging to it. (Do
not over bake.)
- Cool breads in pans on wire rack. Wrap tightly in aluminum foil.
- Store at room temperature up to 2 days. For longer storage, label and freeze.
Yield: 4 loaves
Variation: Substitute raisins for dried cherries and cranberries and increase
ground cinnamon to 1 1/2 teaspoons in mix.
Large Loaves: Lightly spray two 8 1/4 x 4 1/4-inch disposable foil
baking pans with cooking spray. Divide batter evenly between pans. Bake at 350 degrees
F 35 to 40 minutes or until wooden pick inserted in center has a few moist crumbs
clinging to it. Proceed as recipe directs.
Mini Bundt Loaves: Lightly spray six mini Bundt pan cups with cooking spray.
Divide batter evenly between cups. Bake at 350 degrees F 23 to 27 minutes. Remove
from cups; cool on wire rack. Drizzle with favorite glaze; decorate as desired.
Recipe and photo credit (used with permission):
National Honey Board