Sunday, December 21, 2008

Honey Bread

Honey Bread

"Homemade bread baked with honey instead of sugar will remain moist longer. The following recipe is for a fruit loaf that makes an excellent gift or a morning snack with coffee."

Megan's note: I only had 1/3 cup honey. So I added in 1/2 cup white sugar, juice from 1 large orange and generous pinches of nutmeg and cinnamon. I didn't have wheat flour, so I used 2 1/4 cup all purpose flour instead.

1 1/4 cup sifted all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup whole wheat flour
2/3 cup flour
1 cup buttermilk
3 tbsp oil or shortening
2 eggs, well beaten
1/2 cup raisins or chopped dates
1 cup finely chopped walnuts or pecans

Sift the flour again with the salt, soda and baking powder. Add the whole wheat flour. Separately, mix the honey, buttermilk and oil with the beaten eggs. Stir in the dry ingredients. Do not over-stir. Fold in the nuts and dates or raisins. Spoon the batter into a greased 9x5x3-inch loaf pan. Bake for 50 to 60 minutes in a 325 degree (moderate) oven.

Source: Selected Recipes From The Saturday Evening Post Family Cookbook, edited by Julie Nixon Eisenhower and Frederic A. Birmingham, 1975, The Curtis Publishing Company

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