Breads..Nuts..Fruits

Recipes for breads

Fruits, nuts and vegetable breads, make it something very special indeed. Welcome your family home with the wonderful aroma of bread baking.

Here you'll find yeast and quick breads made with a wide variety of fruits, nuts and/or vegetables— from peanut butter to blueberries; carrots to cranberries; prunes to pumpkin.

Banana Nut Bread

• 1 3/4 c. sifted flour
• 1 3/4 tsp. double acting baking powder
• 3/4 tsp. salt
• 1/2 tsp. soda
• 1/3 c. butter or shortening

• 1/2 c. brown sugar
• 2 eggs, well beaten
• 1/2 c. chopped pecans or walnuts
• 1 tsp. grated orange rind
• 1 c. mashed bananas (2 large)

Sift flour once, measure, add baking powder, salt, soda and sift again. Cream shortening, add sugar gradually and cream together until light and fluffy.

Add eggs and beat well. Stir in nuts and orange rind. Add flour alternately with bananas, small amount at a time, beating after each addition only until smooth.

Bake in greased 8x4x3 inch pan in moderate oven (350 degrees) for 55 minutes or until done. Store overnight or 6 hours before serving.

Banana Bread

• 1 tsp. baking soda
• 1/2 c. shortening
• 2 eggs
• Pinch of salt

• 2 bananas
• 1 c. sugar
• 1 1/2 c. flour
• 1/2 c. nuts

Mix soda and bananas together. Combine shortening, sugar, eggs, flour, salt. Mix all ingredients together with nuts. Pour into greased and floured loaf pan Bake at 350 about 1 hour or until done.

Banana Bread

• 1 1/4 c. sugar
• 1/2 c. oil
• 1 1/2 c. bananas
• 2 c. flour

• 2 1/2 tsp. baking powder
• 2 eggs
• 1 tsp. vanilla

Mix ingredients together thoroughly. Pour batter into grreased and floured loaf pan or pan of your choice. Bake at 350 degrees for 30 to 45 minutes until golden brown.

Sour Cream Banana Bread

• 1/2 cup shortening
• 3/4 cup brown sugar
• 1/4 cup bran
• 3 medium ripe bananas
• 2 eggs, beaten
• 1 cup whole wheat flour

• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/4 tsp. nutmeg
• 1/2 cup sour cream
• 1 1/2 tbsp. grated lemon rind

Cream shortening and sugar; stir in bran. Mash bananas and combine with egg; add alternately to sugar mixture with sifted dry ingredients.

Add sour cream and lemon rind; blend well. Pour batter into a greased pan. Bake at 325 ° for 50-60 minutes. Makes 1 loaf.

Peanut Butter Banana Bread

• 2 cups flour
• 2 l/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/3 cup brown sugar
• 1/2 cup chunk peanut butter
• 1/2 cup mashed bananas

• 2 eggs, beaten
• 1 cup milk
• 2 peeled, sliced bananas
• 2 tbsp. melted butter
• 2 tbsp. sugar
• 1/4 tsp. cinnamon
• 1 tsp. grated orange rind

Sift flour, baking powder, soda and salt. Stir in sugar, peanut butter and mashed bananas. Add eggs blended with milk. Mix well. Put in greased loaf pan and bake at 350° for about 40 minutes.

Remove from oven. Arrange sliced bananas on top; pour on butter and sprinkle with combined remaining ingredients. Return to oven for 10 minutes. Makes 1 loaf.

Strawberry Bread

• 3 c. all-purpose flour
• 1 tsp. salt
• 2 c. sugar
• 1 1/4 c. vegetable oil
• 1 1/4 c. chopped pecans

• 1 tsp. baking soda
• 1 Tbsp. cinnamon
• 4 eggs, beaten
• 2 c. thawed, sliced, frozen strawberries

Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into well greased loaf pans.

Bake at 350 for 60-70 minutes or until bread tests done. Cool in pan 5 minutes. Remove to wire rack to cool.

Apple Bread

• 2 eggs
• 2 c. flour
• 1 tsp. soda
• 2 Tbsp. buttermilk
• 1/2 c. chopped pecans

• 1 c. chopped apples
• 1/2 c. cooking oil
• 1 c. sugar
• 1/2 tsp. salt
• 1 tsp. vanilla

Mix ingredients well. Place in greased loaf pan, bake at 350 for 1 hour or until done.

Apple Raisin Bread

• 1 cup chopped, peeled and cored apples
• 1/2 cup seedless raisins
• 1/2 cup chopped nuts
• 1/2 cup shortening
• 3/4 cup honey

• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 cup buttermilk
• 1 egg, beaten

Combine apples, raisins and nuts with shortening and honey; beat well. Sift flour with baking powder, salt and cinnamon. Combine buttermilk and egg and add alternately with flour mixture to fruit. Bake in greased loaf pan at 325° for 1 hour. Leave in pan for 8 hours before slicing. Makes 1 loaf. (Note: Batter may be baked in greased muffin tins at 400° for 20-25 minutes; remove from pan and cool on rack.)

Apple Carrot Bread

• 1/2 cup shredded carrots
• 1/2 cup unpeeled grated apples
• 1/2 cup raisins
• 1/2 cup chopped dates
• 4 tsp. butter
• 1 1/2 cups sugar
• 1 tsp. nutmeg
• 1 tsp. ground cloves

• 1 tsp. cinnamon
• 1 cup water
• 1/2 cup orange juice
• 1 cup flour
• 1 cup whole wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Mix first 11 ingredients in saucepan, bring to boil and cook 5 minutes, stirring. Let cool. Sift dry ingredients and add to mixture.

Bake in greased loaf pan at 350° for 1 hour or until bread leaves sides of pan. Cool on rack. Makes 1 loaf.

Spiced Apricot Bread

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs, beaten
• 1 small can apricots
• 2 cups flour

• l l/2 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/8 tsp. ground ginger
• 1/4 tsp. salt
• 1/2 cup sour cream

Cream shortening with sugars; beat in eggs. Puree apricots with syrup in blender. Add 1 cup apricot puree to egg mixture.

Sift dry ingredients and add to apricots alternately with sour cream; blend well. Pour into greased 12" shallow pan and bake at 350 for 35-40 minutes. Makes 1 loaf.

Apricot Nut Bread

• 1 (16 oz.) can apricot halves
• 1/3 c. shortening
• 1 3/4 c. all-purpose flour
• 1/2 tsp. soda
• 3 1/4 flour (self rising)

• 1/2 c. sugar
• 2 eggs
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. chopped walnuts

Drain apricots, reserving juice. Press apricots through sieve. Add enough reserved syrup or juice to make 1 cup; set aside.

Cream sugar and shortening together until fluffy. Add eggs, 1 at a time, beating well after each addition.

Combine dry ingredients and add to creamed mixture. Add apricots. Stir just until all the ingredients are moistened. Stir in walnuts.

Spoon batter into well greased loaf pan. Bake at 350 for 50 minutes or until bread test done. Remove from pan and cool.

Nut Bread

• 2/3 cup sugar
• 1/4 cup shortening
• 2 eggs
• 2 cups flour
• 3 tsp. baking powder

• 1/2 tsp. salt
• 1 cup orange juice
• 1/2 tsp. vanilla extract
• 2/3 cup chopped nuts

Beat sugar, shortening and eggs until creamy; sift in flour, baking powder and salt alternately with juice and vanilla. Blend in nuts.

Pour into greased 9"x5"x3" loaf pan; bake at 350° for 50-60 minutes. Remove from pan; cool on rack. Makes 1 loaf.

Cherry Nut Bread

• 2 c. instant blending flour
• 1 tsp. soda
• 1 tsp. salt
• 1/2 c. liquid shortening
• 3/4 c. sugar

• 2 eggs
• 1 c. buttermilk
• 1 tsp. vanilla
• chopped nuts
• cherries

Grease four No. 303 cans. In large mixer bowl, combine all ingredients, except nuts and cherries. Spoon into cans and bake at 325 for 60 minutes. Cool 10 minutes, remove from pans.

Date Bread

• 1/2 lb. dates
• 1-1/2 c. boiling water
• 1 c. sugar
• 1 egg
• 2-3/4 c. flour

• 2 tsp. soda
• 1 Tbsp. melted butter
• 1 tsp. vanilla
• 1 c. nuts

Drop dates in boiling water, and then allow to cool. Combine sugar and eggs. Add alternately the flour and water off the dates. To the last cup of flour, add the soda.

Then add melted butter, vanilla, nuts and dates. Bake in 350 oven for 1 hour. (Using half white and half brown sugar will make the loaf more moist and help preserve it. This bread improves with age.) Freezes well.

Spiced Prune Bread

• 1/2 cup shortening
• l/2 cup brown sugar
• 2 eggs
• 1 cup prune puree baby food
• 1 tsp. grated lemon rind
• 2 cups flour

• 1 1/2 tsp. baking powder
• l/4 tsp. salt
• 1/2 tsp. cinnamon
• l/4 tsp. ground cloves
• 1/8 tsp. ground ginger
• l/2 cup buttermilk

Cream shortening and sugar; beat in eggs. Add prune puree and lemon rind. Sift in dry ingredients alternately with buttermilk. Blend well; bake in 12" shallow pan at 350° for 35-40 minutes. Makes 1 loaf.

Sweet Potato Bread

• 3 c. sugar
• 2 c. mashed sweet potatoes
• 1 tsp. nutmeg
• 1 1/2 tsp. salt
• 2/3 c. fresh orange juice
• 1 c. white raisins
• 1 c. wesson oil

• 4 eggs
• 2 tsp. soda
• 1 tsp. cinnamon
• 3 1/2 c. sifted flour
• 1 c. chopped dates
• 2 cups pecans, cut fine

Put all ingredients in bowl and mix well. Add raisins, nuts and dates last. Bake 1 hour at 350 in 4 well greased and floured 1 pound cofee cans. Small loaf pans pay also be used if preferred, but coffee cans enable you to slice easily.

Summer Fruit Bread

• 1 (8oz.) pkg. cream cheese
• 1 1/2 c. sugar
• 4 eggs
• 1 1/2 tsp. baking powder
• 1/2 c. chopped nuts

• 1 c. oleo
• 1 1/2 tsp. vanilla
• 2 1/2 c. flour
• 1 (17 oz.) can fruit cocktail, undrained

Blend cream cheese, oleo, sugar and vanilla. Add eggs, beating well after each addition. Gradually add flour and baking powder. Fold in fruit and nuts. Pour batter into greased and floured loaf pans and bake at 350 until done.

Pumpkin Bread

• 2 c. pumpkin
• 1 c. oil
• 3 c. sugar
• 4 eggs

• 3 1/4 flour (self rising)
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. salt

Combine all the above ingredients well. Bake in 325 degree oven for 40-45 minutes. This is a very moist bread. Wrap in foil.

Pumpkin Spice Bread

• 1 3/4 c. flour
• 1 1/2 c. sugar
• 1 tsp. soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/3 tsp. cloves

• 1/2 c. oleo, melted
• 1 c. pumpkin
• 1 egg, beaten
• 1/3 c. water
• 1/2 tsp. salt

Bake in greased 9x5 inch loaf pan at 350 degrees for 1 hour 10 minutes.

Spiced Pumpkin Bread

• 1/3 cup honey
• 1/3 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup canned pumpkin
• l/4 cup chopped dates
• 1/4 cup chopped Brazil nuts
• 1/2 tsp. salt

• 1/4 tsp. cinnamon
• 1/4 tsp. ground cloves
• nutmeg to taste
• 2/3 cup flour
• 1 cup whole wheat flour
• 1 tsp. baking powder
• milk

Combine all ingredients except flours, baking powder and milk; mix well. Sift in flours and baking powder. Add milk, as needed, if batter is too stiff. Put into greased loaf pan and bake at 350° for about 1 hour. Cool on rack. Makes 1 loaf.

Carrot Bread

• 3/4 cup grated carrots
• 1/4 cup peeled and cored grated apple
• 1 cup raisins
• 4 tsp. shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 1/4 tsp. nutmeg

• 1/2 tsp. ground cloves
• 1 tsp. cinnamon
• 1 cup water
• 1/2 cup orange juice
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Combine first 11 ingredients in saucepan, bring to a boil, then let simmer 5 minutes. Sift in dry ingredients; mix thoroughly. Bake in greased loaf pan at 350° for 50-60 minutes. Makes 1 loaf.

Cranberry Nut Bread

• 2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/4 cup shortening
• 1 tbsp. grated lemon rind

• 3/4 cup unsweetened pineapple juice
• 1 egg, beaten
• 2 cups chopped fresh cranberries
• 1/2 cup chopped pecans

Sift first 4 ingredients and cut in shortening. Stir lemon rind, juice and egg into flour mixture.

Blend in cranberries and nuts. Bake in greased loaf pan at 350 for about 1 hour. Cool; wrap in foil and do not slice for 8 hours. Makes 1 loaf.

Orange Date Bread

• 1/2 cup orange juice
• 2 tbsp. lemon juice
• 3/4 cup chopped dates
• 1/2 cup orange marmalade
• 1 1/4 cups sugar

• 2 tbsp. shortening
• 1 egg
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking powder

Combine juices, dates and marmalade in pan and cook gently to heat, stirring; let cool. Cream shortening with sugar, beat in egg and add juice mixture.

Sift flour, salt and baking powder; stir in lightly. Bake in greased loaf pan at 350° for 1 hour. Makes 1 loaf.

Note: For muffins, half fill greased muffin tins; bake at 350° for 30-45 minutes. Makes 12.

Blueberry Oatmeal Bread

• 1/2 cup quick oats
• 1 cup boiling water
• 2 tbsp. shortening
• 1/4 cup honey
• 1 egg, beaten
• 1 yeast, cake or dry
• 1/4 cup lukewarm water
• 3 cups flour

• 1/2 tsp. salt
• 2 cups fresh blueberries, cleaned and washed, or 2 cups canned berries, well-drained
• 1/4 cup brown sugar
• l/2 tsp. cinnamon

Stir oats in 1 cup boiling water and cook over low heat until thickened; remove from heat. Stir in shortening, honey and egg; let cool.

Dissolve yeast in lukewarm water and add to oat mixture. Blend in enough flour to make a stiff dough. Add salt. Knead 10 minutes.

Let rise, covered, in a greased bowl for 1 hour. Punch down. Roll out to 10" square. Sprinkle surface with blueberries, pressing them into the dough. Roll up dough and tuck ends in to fit greased loaf pan.

Put into pan; cover and let rise 45 minutes. Bake at 375° for about 45 minutes. Remove fromoven and sprinkle top with brown sugar mixed with cinnamon. Let cool before slicing. Makes 1 loaf.

Raisin Nut Bread

• 1 egg, beaten
• 1 1/2 cups buttermilk
• 1 l/2 cups water
• 3/4 cup dry nonfat milk
• l/2 cup molasses
• 1 cup chopped nuts
• 1 cup raisins

• 1 cup flour
• 1 cup whole wheat flour
• 1 cup bran
• 1 cup wheat germ, toasted in oven
• 1 tsp. salt
• 1 tsp. baking soda

Combine all ingredients in large bowl and mix well. Put into greased loaf pan and bake at 325° for 50-60 minutes. Makes 1 loaf.

Raisin Yeast Loaf

• 2 yeast, cake or dry
• 1 cup lukewarm water
• 2 tbsp. mashed potatoes
• 8 tbsp. sugar
• 5 1/2 cups flour

• 2 eggs, beaten
• 1/2 cup melted shortening, cooled
• 1 cup seedless raisins
• 1 tsp. salt

Dissolve yeast in warm water. Add potatoes, 2 tbsp. sugar and 1 cup flour; mix well. Cover and let rise 30 minutes. Stir in remaining sugar and 1 cup flour. Beat well.

Add eggs, shortening, raisins, remaining flour and salt. Knead 5 minutes and put into greased bowl; turn to grease all surfaces.

Cover and let rise 1 hour. Punch down. Divide dough in half. Shape into two loaves and put into loaf pans. Cover and let rise 35-40 minutes.

Bake at 350° for about 1 hour. Cool on rack. Makes 2 loaves.

Butternut Raisin Bread

• 3 1/2 c. unbleached flour
• 1 c. raisins
• 2 c. sugar
• 1 1/2 c. cooked, mashed butternut squash
• 1 1/2 tsp. ground nutmeg
• 1 tsp. ground mace

• 2 tsp. soda
• 1 c. vegetable oil
• 4 eggs
• 1/2 c. honey
• 1 c. water
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. salt

Combine flour, soda and raisins. Stir well and set aside. Combine oil, sugar and eggs, beat well. Stir in squash, honey, water, spices and salt.

Add flour mixture. Stir just until all ingredients are moistened. Pour batter into 3 greased 9x5 inch loaf pans. Bake at 350 for 1 hour. Cool.

Makes 3 loaves. Batter may be baked in 3 greased 1-pound coffee cans. Bake at 350 for 1 hour and 20 minutes.

Bran Bread

• 2 c. All-Bran cereal
• 2 c. sour milk
• 1 c. raisins
• 2 Tbsp molasses

• 2 c. flour
• 1 c. sugar
• 2 tsp. soda
• 1/2 tsp salt

Mix milk, bran, raisins and molasses, add dry ingredients. Pour into three No. 303 cans with waxed paper in bottom. Fill cans 2/3 full. Bake in slow oven for 1 - 1 1/2 hours.

To serve, slice and spread with cream cheese which has been softened and chopped nuts added to it.

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