Cherry Nut Bread Categories: Fruits, Breads
Yield: 6 servings

2 c Unbleached Flour 1 tb Grated Orange Peel (Orange
1 c Sugar PLUS 2 Tbls Sugar -Part Only)
1 1/2 ts Baking Powder 2 tb Cherry Juice Or Warm Water
1/4 c Shortening 1 c Tart Cherries, Well Drained
1 lg Egg -And Coarsely Chopped
1/2 c Orange Juice 1/2 c Chopped Nuts

This recipe will make 4 Individual (5 X 2 1/2 X 2 1/4-inch) loaves or 6 (3
7/8 X 2 1/2 X 1 3/8-inch) mini loaves. Have the pans greased and ready
before starting.

Sift the flour, sugar and baking powder together and cut in the shortening
until the mixture looks like coarse crumbs. Stir in the egg, Orange juice,
orange peel and cherry juice (or water) blending only until well moistened.
Fold in the cherries and nuts. Pour into the prepared pans of choice and
bake at 350 degrees F. for 25 to 30 minutes or until done.

From The National Red Cherry Institute

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CARROT BREAD

1 c. corn oil
1 c. sugar
1 Tbsp. vanilla
2 eggs
1 1/2 c. sifted flour
1 tsp. soda
1/4 tsp. salt
1 Tbsp. cinnamon
1 c. grated carrots
1/2 c. chopped pecans

Pour oil, sugar and vanilla in a large bowl. Beat until
well blended and add the unbeaten eggs. Continue to beat at
medium speed for 2 minutes. Sift flour again with soda, salt
and cinnamon. Add flour mixture to egg mixture and beat until
completely blended. Fold in grated carrots and nuts. Bake 1
hour at 325 degrees. Allow to cool completely for better slicing.
Makes one large loaf or two medium loaves.