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. You’ll notice that the original has (over) written on the bottom right corner, the back of the card notes who gave this recipe to her.

Apricot Bread

1 cup dried apricots
1 egg
1 cup sugar
2 Tablespoons melted butter or oil
2 cups sifted flour
1/4 tsp. soda
3 tsp. baking powder
3/4 tsp. salt
1/2 cup orange juice
1/4 cup water
1 cup nuts

Soak apricots 1/2 hr. Drain and grind or cut in pieces.

Beat egg until light. Stir in sugar. Add butter or oil.

Add flour sifted with salt, soda & baking powder alternately with orange juice and water.

Add apricots and nuts and mix well.

Bake in greased loaf pan 375° for 40 to 50 min.

This recipe was clipped from a newspaper then pasted onto an index card. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

ORANGE BREAD

1 cup milk
3/4 cup sugar
1 1/4 tsp. salt
1/2 cup shortening
1/4 cup warm water
2 pkgs. active dry yeast
2 eggs, beaten
Grated peel of 1 orange
5 1/2 cups flour
1/2 cup candied orange peel

Scald milk. Add sugar, salt, and shortening. Cool to lukewarm. Measure water into a large mixing bowl; sprinkle in yeast; stir until dissolved. Add eggs and grated orange peel. Stir in half the flour. Beat until smooth. Stir in candied orange peel. Add remaining flour and turn out on floured board. Knead until smooth and elastic. Place in greased bowl and rub top with shortening. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Place in greased loaf pans. Cover; let rise in a warm place about 1 hour. Bake at 375 degrees about 35 minutes. Frost.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Coconut Carrot Bread

Three eggs
One-half cup vegetable oil
One tsp. vanilla extract
Two cups finely shredded carrots
7-oz. pkg. flaked coconut
One cup raisins
One cup chopped walnuts
Two cups all-purpose flour
One cup sugar
One tsp. baking powder
One tsp. baking soda
One tsp. cinnamon
One-half tsp. salt

In large bowl of electric mixer, beat eggs until light. Stir in oil, vanilla, carrots, coconut, raisins, walnuts. Mix remaining ingredients and stir into first mixture. Spread in greased 9x5x3-inch loaf pan and, to prevent excessive browning, bake on low rack in preheated 350-degree oven 70 minutes, or until done.

Let stand on cake rack about 10 minutes, then turn out and turn right side up. Cool thoroughly; makes a very large loaf.

Note: no milk or other liquid is necessary in this recipe.

This recipe was clipped from a book or magazine of some kind and found in a large collection. Recipe is typed below along with a scanned copy.

Orange Date Bread

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons shortening
3/4 cup sugar
3/4 cup orange juice
1 piece orange rind, 1/2 x 2 inches
1/2 teaspoon almond flavoring
1/2 cup nutmeats
1/2 cup pitted dates

Heat oven to 350°. Grease 8½ x 4½-inch loaf pan. Sift flour, baking powder, and salt into a mixing bowl. Put egg, shortening, sugar, orange juice, and rind into the blender container, cover and blend at MIX until smooth. Stop blender, add extract, nutmeats, and dates; cover and process at CHOP only until nuts and dates are chopped. Pour mixture over dry ingredients and mix only until dry ingredients are moistened. Turn into greased loaf pan. Bake for 55 to 60 minutes. Makes 1 loaf.

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

Buttermilk Corn Bread

Sift together–

2 Tbsp. flour
2/3 c. corn meal
1/2 tsp. salt
1/2 tsp b. soda
1 Tbsp. sugar

Add to dry ingredients (Quickly)

1 beaten egg
1 c. buttermilk
1 Tbsp. vegetable oil

Mix quickly.

Pour into 8″ sq. pan.
Bake 450° for 10-15 minutes.

*Serve with Deviled King Crab

This promo recipe card distributed by Chiquita bananas was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHIQUITA BANANA BREAD RECIPE

A TEA LOAF

1/3 cup shortening
2/3 cup sugar
2 eggs, slightly beaten
1-3/4 cups sifted all purpose flour
2-3/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup mashed ripe CHIQUITA banana (2 to 3 bananas)

Beat shortening until creamy and glossy, or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Sift dry ingredients; add alternately with bananas; blend thoroughly after each addition. Grease bottom only of a 4-1/2 x 8-1/2 x 3-inch loaf pan. Turn batter into pan. Bake in 350°F oven for 60 to 70 minutes or until cake tester inserted in center comes out clean and dry.

Let bread partially cool in pan (20 to 30 minutes) before turning onto rack. Makes 1 full loaf.

This recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

A festive harvest treat:
“Pumpkin Nut Bread”

Temperature: 350°F
Time: 1 hour

1 cup shortening
2 3/4 cups sugar
3 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon soda
1/8 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 #303 can pumpkin (2 cups)
1 teaspoon vanilla
1 cup chopped nuts

1. Cream shortening. Add sugar gradually and the eggs. Mix until well blended.
2. Sift together the flour, baking powder, nutmeg, soda, salt, allspice and cinnamon. Add to the creamed mixture.
3. Add pumpkin and vanilla; mix until well blended.
4. Fold nuts and pour into two greased 8½ x 4½ x 2½-inch loaf pans.
5. Bake in preheated oven.

Added: I found a typed card with this exact recipe but it also included a Creamy Topping recipe for this loaf, here it is:

Creamy topping

6 tbsp brown sugar
3 tbsp. butter
3 tbsp. milk
Boil together until thick and spread over loaves.

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

Sesame Potato Twist Loaf

One half cup butter
One and one-half cups sieved hot cooked Idaho potatoes or prepared instant Idaho potatoes
Two tbsps sugar
Two tsps salt
One cup milk, scalded
Two pkgs. active dry yeast
One-third cup warm water
Five and one-half cups sifted all-purpose flour
One egg white slightly beaten with 1 tablespoon water
Sesame seeds

In a large mixing bowl, add butter to potatoes, and stir until melted. Add sugar, salt, and milk, and stir until mixture is smooth and cooled to lukewarm. Soften yeast in water, then stir to dissolve; stir into potato mixture.

Stir in 3 cups of the flour, beating with a spoon until smooth. Gradually stir in enough of the remaining flour to make a moderately firm dough which does not stick to sides of bowl.

Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes, working in only as much additional flour as necessary to prevent dough from sticking (about 1 cup). Place dough in a buttered bowl, turning to butter all sides. Cover and let rise in a warm place (about 85 degrees) until doubled in bulk, about 50 minutes.

Punch dough down thoroughly, divide into four parts; roll each between buttered palms to form a strand about 15 inches long. Spiral-wrap two strands together to form a twist-loaf, tucking ends under. Lift into a buttered loaf pan (9×5 inches). Repeat with remaining strands.

Cover and let rise in a warm place until almost doubled, about 20 to 30 minutes. Gently brush tops of loaves with egg white mixture. Sprinkle generously with seeds. Bake in a hot oven (400 degrees F.) for 10 minutes.

Reduce oven heat to moderate (350 degrees F.) and bake for 35 minutes more or until golden brown. Turn loaves out of pans onto a wire rack to cool. Makes 2 loaves.