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

BANANA-HONEY-BRAN BREAD

A nice moist bread that keeps well.

Bake at 350° for 1 hour.
Makes 1 loaf.

1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole bran cereal
1/4 cup chopped walnuts
1 egg
1/2 cup honey
1/4 cup vegetable oil
1/4 cup milk
1 1/2 cups mashed ripe bananas

1. Sift flour, baking powder, baking soda and salt into a large bowl. Stir in cereal and nuts.
2. Beat egg slightly in a small bowl, then beat in honey, oil, milk and banana.
3. Add banana mixture all at once to dry ingredients and stir just until flour is dampened. Spoon batter into a greased 9x5x3-inch loaf pan.
4. Bake in a moderate oven (350°) for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Wrap in foil or plastic; when cool, store overnight.

This recipe was clipped from a label of some kind, maybe applesauce since it’s one of the ingredients. Date unknown. Recipe is typed below along with a scanned copy.

APPLESAUCE NUT BREAD

1/4 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 cup Applesauce
1 cup chopped walnuts

Cream shortening and sugar; add egg and beat well. Sift together flour, baking powder, salt, soda and cinnamon; add to creamed mixture alternately with applesauce. Mix well. Stir in walnuts. Bake in greased 9½x5¼x2 ¾-inch loaf pan at 350° about 50 to 60 minutes. Makes 1 loaf.

This recipe was clipped from a label, likely a can of Milnot since it’s listed as an ingredient (I believe Milnot refers to evaporated milk). Recipe is typed below along with a scanned copy.

CHERRY NUT BREAD

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup chopped nuts
1 cup diluted MILNOT (1/2 cup MILNOT, 1/2 cup cherry juice or water)
3 tablespoons melted shortening
1 egg, beaten
1/3 cup chopped maraschino cherries

Sift dry ingredients together, add nuts. Mix all liquids together, add cherries; blend into dry ingredients just until moistened. Bake in greased 9 x 5 inch loaf pan. Bake at 350° about 60 minutes.

“If cows could…they’d give MILNOT”

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

Soul Corn Bread

Two cups white cornmeal
One-half cup flour
One-half tsp. baking soda
One tsp. salt
One tsp. baking powder
Two tsps. sugar
One cup buttermilk
One egg, beaten
One tbsp. bacon drippings

Sift together dry ingredients; beat in buttermilk, eggs and bacon drippings. Grease an 8-inch pan with bacon drippings; sprinkle a little cornmeal over pan, like flouring it. Spoon in batter; bake in preheated 400-degree oven 25 to 30 minutes.

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

Carrot-pineapple bread

1 (8 1-4 oz.) can crushed pineapple
1 1/2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup unsifted whole wheat flour
1/4 cup wheat germ
2 large eggs
1/2 cup brown sugar (packed)
1 cup grated raw carrots
2 tablespoons syrup from pineapple
1/2 cup salad oil

1. Turn pineapple into wire strainer over bowl or measuring cup and drain, saving syrup.
2. Into mixing bowl, resift flour with baking powder, salt, soda and spices. Stir in whole wheat flour and wheat germ.
3. In small mixing bowl, beat eggs, then stir in sugar, carrots, 2 tsp. of the syrup from pineapple, then the drained pineapple and oil. Add to dry mixture and mix well.
4. Divide evenly between two well-greased small loaf pans (7½ by 3½ by 2¼ inches) and spread level.
5. Bake below oven center in moderate oven (350 degrees) about 45 minutes, until loaves test done.
6. Remove from oven and let stand in pans 10 minutes, then turn loaves out onto wire rack to cool. Makes two small loaves.

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

There’s nothing quite like the fragrance and taste of home made bread, fresh from the oven. Orange-Carrot Loaf excels in both respects. The carrots are so subtle you’ll never know they are there, but along with orange peel they impart a golden flecked appearance to this special loaf. A variety of spices and plump raisins further enhance the flavor.

Eaten plain, toasted or made into sandwiches, this bread is a treat. The recipe below makes two golden loaves. It’s a good thing, for one loaf will disappear quickly.

Orange-Carrot Bread

2 packages active dry yeast
1 cup warm water (110°-115°)
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 egg, beaten
3 tablespoons soft butter or margarine
2/3 cup lukewarm orange juice
2 tablespoons grated orange peel
6 to 6 1/2 cups sifted all-purpose flour, divided
1 cup seedless raisins
1 1/2 cups grated carrots, at room temperature

Sprinkle yeast on warm water; stir until dissolved. Add sugar, salt, spices, egg, butter, orange juice and peel. Stir in 3 cups of the flour. Beat until smooth. Add raisins and carrots; blend well. Gradually add enough remaining flour to make a soft dough. Turn out on lightly floured board; knead until smooth, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in bulk (about 1 hour). Divide in half; shape each half into a loaf. Place each loaf in greased 9 x 5 x 3-inch loaf pan. Cover; let rise in a warm place until doubled (about 1 hour). Bake at 400° about 35 to 40 minutes, or until done. Remove from pan; cool on rack. Makes 2 loaves.

FROM PARADE’S TEST KITCHEN

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

CINNAMON-NUT BISCUITS

1/4 cup sugar
1/4 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
2 cups buttermilk baking mix
1/2 cup cold water
3 tablespoons butter or margarine, melted

Mix sugar, nuts and cinnamon and set aside. Prepare mix according to package directions, using the cold water. Shape in ball and put on lightly floured waxed paper. Press down slightly, then cut in 12 pieces. Shape each in ball, roll in melted butter, then in sugar mixture. Arrange in 8″ round layer-cake pan, pressing down slightly. Bake in preheated 400° oven 15 minutes, or until lightly browned and done. Serve warm.

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

ORANGE-NUT BREAD

2-1/2 cups all-purpose flour
3 teaspoons double-acting baking powder
1 cup sugar
1 teaspoon salt
1/4 cup vegetable shortening
1 egg
3/4 cup milk
1/4 cup orange juice
3 tablespoons grated orange rind
1 cup chopped walnuts or pecans

Combine flour, baking powder, sugar and salt in bowl and stir with fork to mix. Cut in shortening with pastry blender or fork. Beat egg slightly with fork and stir in milk, orange juice and rind. Add to dry ingredients, stirring only enough to dampen. Gently stir in nuts. Pour into greased 9″ x 5″ x 3″ loaf pan, spreading to corners and leaving a slight depression in center. Let stand 20 minutes. Bake in preheated 350° oven 55 to 60 minutes. Let stand 5 minutes, then turn out on rack to cool. Wrap and store overnight before slicing. Note Good with softened cream cheese.