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Cherry Berry Bread Mix in a Jar




Source of Recipe


internet


List of Ingredients





21/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. oats (quick or old-fashioned, uncooked)
3/4 C. dried cherries
3/4 C. dried cranberries

Recipe



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.

Variation
Substitute raisins for dried cherries and cranberries and increase ground
cinnamon to 1 1/2 teaspoons in mix.

Instructions to be included with gift jar or bag:

CHERRY BERRY BREAD

3/4 C. honey
3/4 C. milk
12 T. (1 1/2 sticks) butter or margarine, melted & cooled
2 large eggs, lightly beaten

Preheat oven to 350ºF. Lightly spray four 6 x 3 3/4-inch disposable aluminum
foil mini loaf pans with no-stick cooking spray. Or use two 8 x 4-inch
disposable aluminum foil loaf pans. Place bread mix in large bowl. In small
bowl, combine honey, milk, butter & 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 mini
loaves for 23 to 27 minutes or regular loaves for 35 to 40 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. Wrap tightly in aluminum foil. Store at room temperature
up to 2 days. For longer storage, label & freeze. Makes 2 large or 4 mini
loaves.