Cherries are "in season" in the early summer, and it is a perfect time for this delicious bread.
Make this bread on a saturday when you want a sumptuous nibble, late in the morning. Remember that the cranberries and cherries are really, really good for you, but this doesn't mean you can overeat it!
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries
3/4 cup dried cranberries
3/4 cup honey
3/4 cup milk
12 Tbs (1-1/2 sticks) butter, melted and cooled
2 large eggs, lightly beaten
In a large bowl:
Combine flour, baking powder, baking soda, cinnamon and salt.
Add oats, cherries and cranberries.
Mix well, again.
Transfer to resealable plastic bag or other airtight container.
Store in cool dry place.
Heat oven to 350°F.
Lightly butter four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans.
Making the bread
Place bread mix in large bowl.
In small bowl, combine honey, milk, butter and eggs with wire whisk or fork.
Mix well, yet again.
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
Pour into pans, dividing evenly.
Into the oven
Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.)
Cool breads in pans on wire rack.
Wrap tightly in aluminum foil.
Store at room temperature up to 2 days. For longer storage, label and freeze.
Yield: 4 mini loaves