CHERRY-BERRY BREAD
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 or old fashioned), uncooked)
3/4 cup dried cherries
3/4 cup dried cranberries
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
Heat oven to 350 degrees F. Lightly spray four (6x3 3/4-inch) disposable aluminum foil mini loaf pans with non-stick cooking spray.
In large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well.
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 overmix.) 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 overbake.) Cool breads in pans on wire rack.
Makes 4 mini loaves
From: Recipelink.com
Source: Newspaper recipe clipping: Arizona Republic, National Honey Board and Quaker Oats ad, December 1, 1999 |