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

HONEY-PINEAPPLE BREAD

3 cups all purpose-flour
3 teaspoons baking powder
3/4 teaspoon soda
1 1/2 teaspoons salt
3 eggs
1/2 cup vegetable oil
1/2 cup clover honey
1 can (8 1/2 ounces) crushed pineapple
3/4 cup chopped pecans or walnuts

Sift together dry ingredients. Beat eggs until thick and lemon-colored. Combine oil, honey, undrained crushed pineapple and 1/2 cup water and mix with eggs. Add to dry ingredients, mixing only until blended. Fold in nuts and spread in greased 9″ x 5″ x 3″ loaf pan. Bake in moderate oven (350°F.) 1 hour. Then reduce heat to 325°F. and bake 15 minutes longer, or until center is done. Cool in pan about 5 minutes, then turn out on rack. Cool completely before slicing. Loaf can be sliced thinner if cut the day after baking. Good with whipped cream cheese.

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

PEANUT-HONEY BREAD

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup peanut butter
1 egg, beaten
1/4 cup honey
1 cup milk
2 tablespoons butter or margarine, melted
1/2 cup chopped salted peanuts

Mix first 3 ingredients. Cut in peanut butter. Mix next 4 ingredients and stir quickly into first mixture. Fold in peanuts. Pour into greased 9″ x 5″ x 3″ loaf pan and bake in moderate oven (350°F.) about 1 hour. Turn out and cool before slicing.

This recipe was written on an index card and found in a large collection, date unknown. There’s a note in the top right corner that says “From 4-H girl”. Recipe is typed below along with a scanned copy.

Banana Nut Bread
1 loaf 5 x 9

3 ripe bananas
3/4 cup sugar
2 eggs, well beaten
2 cups flour
1 tsp. salt
1 tsp. soda
1/2 cup nut meats

Crush bananas, add beaten lightly eggs, sugar, flour sifted with salt & soda. Nuts

Bake 325° for 1 hour in buttered tin.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Perfect Corn Bread

1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk and shortening. Beat with rotary or electric mixer till just smooth, about 1 minute. (Do not overbeat) Pour into greased 9x9x2 inch baking pan. Bake in 425° oven for 20 to 25 minutes.

This recipe was clipped from the magazine The WORKBASKET and published in 1986. Recipe is typed below along with a scanned copy.

Country Crust White Bread

2 packages yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs
1/4 cup salad oil
6-6 1/2 cups flour
Butter, softened

Dissolve yeast in water. Stir together sugar, salt, eggs, oil and 3 cups flour, beat until smooth. Add mixture to yeast. Mix in remaining flour, knead 8 to 10 minutes. Place in greased bowl, turn greased side up. Let rise until double, about 1 hour. Punch down, divide in half. Roll out each half into 18 x 9 inch rectangle. Roll up, beginning at short side, press each end to seal, fold ends under. Place in greased 9 x 5 x 3 inch pan, bush loaves with salad oil. Let rise until double, about 1 hour. Bake on lowest rack of oven at 350° to 375° for 30 to 35 minutes or until top is golden brown and loaves sound hollow when tapped. Brush with butter. Remove from pans and cool on wire rack.

This recipe was clipped from the magazine The WORKBASKET and was published in 1986. Recipe is typed below along with a scanned copy.

Orange Walnut Bread

2 1/2 cups flour
1 1/4 cups sugar
2 eggs, beaten
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, melted
1/2 cup orange juice
1 tablespoon grated orange peel
2 tablespoons water
1 cup chopped walnuts

Mix flour, sugar, baking powder, cinnamon, baking soda and salt. Combine eggs, melted margarine, orange juice, orange peel and water, add walnuts. Add to dry ingredients, mix. Turn into greased and floured 9 x 5 x 3 inch loaf pan, bake at 350° for 1 hour.

This quick recipe using a muffin mix was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Speedy Walnut Loaf

Here’s a nut loaf you can enjoy any day of the year. Prepare a package of honey-gran muffin mix according to package directions. Stir in 1 cup snipped dried apricots and 3/4 cup chopped California walnuts. Spoon into greased loaf pan; bake at 350 degrees F. for about 50 minutes. Cool before slicing. The flavor develops on the second day.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Foolproof Bread

3 c. flour
1 pkg. dry yeast
1/2 c. milk
1/2 c. water
1/2 c. cooking oil
1/4 c. sugar
1 tsp salt
2 eggs

Sift together flour and yeast. Heat milk, oil, water, sugar, salt until warm. Using electric mixer, add liquid to dry ingredients, then add eggs. Blend with mixer until smooth (1 min.). Pour into well-greased 1 lb. coffee cans. Cover with lids and let rise to 1/2″ from top of can. Remove lid and bake 30 min in 375° oven. Cool bread 15 min before removing from cans. Freezes well.