This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY-RAISIN QUICK BREAD

2 tablespoons butter or margarine, softened
1/3 cup honey
3 tablespoons sugar
2 eggs
2/3 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon each salt and soda
1/2 cup buttermilk
1/2 cup raisins, scalded (see Note)
1/2 cup chopped nuts
1 teaspoon grated lemon rind

Cream first 3 ingredients thoroughly. Add eggs one at a time, beating after each until blended. Add whole-wheat flour. Then add dry ingredients alternately with buttermilk, beating until blended. Add remaining ingredients and pour into greased 8½” x 4½” x 2½” glass loaf pan. Bake in slow oven (325°F.) about 50 minutes. Turn out on rack and cool thoroughly before slicing. Note To scald raisins, cover with boiling water and drain.