1 ¼ c Packed Brown Sugar

3 Eggs

3 c Self-raising flour

½ ts Salt

½ ts Cinnamon

¼ ts Grated Fresh Nutmeg

1 ½ c Mashed Ripe Bananas

1 Small Ripe Mango

1 c Golden Raisins

½ c Chopped Walnuts

Directions

1. * The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed.
2. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.
3. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg.
4. Combine mashed bananas with mango puree.
5. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts.
6. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.
7. Bake at 350 degrees for 50 – 60 minutes or until cake tester inserted in the centre tests done.
8. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks.
9. Makes 2 loaves.

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Ingredients

* 3 cups all purpose flour
* 1 cup sugar
* 1 tbsp baking powder
* 1/2 tsp salt
* 1/4 tsp baking soda
* 1 beaten egg
* 1 2/3 cups milk
* 1/4 cup cooking oil
* 3/4 cup chopped nuts (walnuts, or pecans or choice)
* 1 cup maraschino cherries; drained, chopped, rinsed (reserve 1 tsp juice)

Method

In a mixing bowl, stir flour, sugar, baking powder, salt and baking soda together, set aside. In another bowl, combine egg, milk, cooking oil and cherry juice. Add flour mixture and stir until well combined. Add nuts and gently stir in cherries. Place into a greased 9 x 5 x 3 loaf pan and bake at 350 degrees for 1 hour 15 minutes.

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Ingredients

* 3 cups flour
* 2 cups sugar
* 1 teaspoon baking soda 1 t.salt
* 11/4 cup oil
* 3 t. cinnamon
* 4 eggs well beaten
* 2 10 oz. pkg frozen strawberries, thawed

Method

Mix dry ingredients. Make a hole in the center and add liquid ingredients. Mix by hand. Pour into three greased and floured loaf pans. Bake at 325 degrees for one hour. Cool in pans on a wire rack for 5 minutes. Remove and cool.

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Ingredients

* 1 cup sugar
* 1/2 cup cooking oil
* 3 ripe bananas, mashed
* 2 eggs, slightly beaten
* 2 cups all-purpose flour
* 1 tsp. baking soda
* 1 tsp. baking powder
* 1/2 tsp. salt
* 3 1/2 tbsp. milk
* 1 tsp. vanilla extract
* 1/3 cup dried apples, cut into 1/2 inch pieces
* 1/3 cup raisins
* 1/3 cup dried blueberries (optional)
* 1/2 cup chopped walnuts
* 1/2 cup chopped almonds
* 1/2 cup whole pecans

Method

Grease and flour an 11 x 7-inch casserole; set aside. In a large mixing bowl whisk together sugar and oil; whisk in bananas and eggs. Stir in flour, soda, baking powder, and salt. Whisk in milk and vanilla. Stir in dried apples, raisins, blueberries (if using), walnuts, and almonds. Transfer batter to prepared dish. Arrange pecans across top of batter in rows or a design. Bake in a 350 degree oven about 2 hours or until dark brown and a toothpick inserted into center comes out clean.

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Ingredients:
• 3 cups All-Purpose Flour
• 1/2 tsp Ground Nutmeg
• 1 cup Candied Fruit
• 1/2 cup Chopped Walnuts
• 1 cup Vegetable Oil
• 1-1/2 cups Sugar
• 3/4 tsp Vanilla Extract
• 3/4 tsp Rum Extract
• 1-1/2 cups Eggnog
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3 Eggs

How to make Eggnog Fruit Bread:
• Take a large mixing bowl, beat eggs and oil in it. Add sugar, extracts, eggnog and beat again.
• Combine 2-1/2 cups flour, baking powder, salt and nutmeg in a bowl. Now gradually add this to the egg mixture in the bowl.
• Toss the fruits with remaining flour; stir into batter. Fold in walnuts.
• Pour this into two greased 8-in. x 2-in. loaf pans.
• Bake for 60-65 minutes in a preheated oven at 350 degree F. Then allow it to cool for 10 minutes before removing from pans to wire racks to cool completely.
• Eggnog Fruit Bread is ready to serve.

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• 3 cups All-Purpose Flour
• 1/2 tsp Ground Nutmeg
• 1 cup Candied Fruit
• 1/2 cup Chopped Walnuts
• 1 cup Vegetable Oil
• 1-1/2 cups Sugar
• 3/4 tsp Vanilla Extract
• 3/4 tsp Rum Extract
• 1-1/2 cups Eggnog
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3 Eggs   How to make Eggnog Fruit Bread:

•	Take a large mixing bowl, beat eggs and oil in it. Add sugar, extracts, eggnog and beat again.
•	Combine 2-1/2 cups flour, baking powder, salt and nutmeg in a bowl. Now gradually add this to the egg mixture in the bowl.
•	Toss the fruits with remaining flour; stir into batter. Fold in walnuts.
•	Pour this into two greased 8-in. x 2-in. loaf pans.
•	Bake for 60-65 minutes in a preheated oven at 350 degree F. Then allow it to cool for 10 minutes before removing from pans to wire racks to cool completely.
•	Eggnog Fruit Bread is ready to serve.

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1 1/2 lb. white sliced bread
1 1/2 pint of whole milk
7-8 teaspoons mixed spice
12 oz brown sugar
4 medium eggs beaten
7 oz shredded suet
2 lb. luxury dried mixed fruit
2 oz glace cherries chopped
butter to grease tin
confectioner’s sugar
grated nutmeg (optional)
10″ x 13″ meat tin

DIRECTIONS:

Preheat oven to 350F (180C) (gas mark). In a large bowl, soak bread in milk for 10 minutes. Stir well to break bread up and add the mixed spice, sugar and eggs. Stir in suet and fruit.

Grease a 10″ X 13″ meat tin with butter. Pour in mixture. Grated nutmed can be sprinkled on prior to cooking if desired.

Cook in the center of the oven for 1 1/2 TO 1 3/4 until firm to the touch. Sprinkle with desired amount of confectioner’s sugar.

Allow to cool and cut into squares. Wrap in foil to keep moist, and fresh.

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1 c. flour
1 tsp. vanilla
1/3 c. quick rolled oats
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
1/2 c. walnuts, chopped
2 eggs
2 tbsp. milk
1/2 c. wheat flour
1/2 tsp. lemon peel
1 c. finely shredded carrots, peas, zucchini, peaches

DIRECTIONS:

Combine flours, oats, soda and set aside. In mixer, beat butter, sugar, eggs, milk, vanilla and lemon peel. Stir in vegetable or fruit. Add flour, 1/3 at a time. Stir in walnuts. Spread batter in greased 5 1/2 cup ring mold. Bake at 350 degrees for 35 to 40 minutes. Cover with foil the last 10 minutes of baking. Wrap and store overnight for easier slicing.

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1 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. quick cooking rolled oats
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel
1 c. finely shredded zucchini, carrots, or finely chopped peeled peaches
1/2 c. chopped walnuts

DIRECTIONS:

Combine flours, oats and soda, set aside. In a large mixer bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar, beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla and lemon peel, beat well. Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts. Spread batter in 8×4x2 inch greased loaf pan. Bake in a 350 degree oven 55-60 minutes, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes. Remove from pan, cool on wire rack. Makes 1 loaf.

This is an award winning recipe.

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1 (6 oz.) can frozen pineapple juice blend concentrate, thawed (I use Chiquita “Caribbean Splash”)
1/2 c. plain yogurt
1 c. milk
1/2 c. apple juice
1/4 c. vegetable oil
4 c. whole wheat flour
4 tsp. baking powder
2 tsp. baking soda
1/2 c. rolled oats

DIRECTIONS:

Stir together dry ingredients. Stir together wet ingredients and add to dry ingredients. Stir until blended. Spoon into two greased 9×5 inch loaf pans and bake at 325 degrees for about 45 minutes.

Store in refrigerator. This tastes best when flavors have blended for a day or two. This bread freezes very well.

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