Manuka Honey Cherry-Berry Bread Mix
In case you were looking for a homemade sweetbread recipe, this Cherry-Berry Bread Mix, made with Manuka honey, will have you telling yourself not to have another piece before you even knew what happened! Prepared for immediate use or short term and long term storage, this recipe allows the most flexibility for the baker’s particular desire—whether it’s having something to snack on later or having a tray of cherry-berry sweetbread muffins, this recipe sets you up for plenty of jollies. So, let’s get started!
Ingredients for Manuka Honey Cherry-Berry Bread Mix
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup oats (quick-cooking or old fashioned), uncooked
3/4 cup dried cherries
3/4 cup dried cranberries
3/4 cup Manuka honey
3/4 cup milk
12 tablespoons butter or margarine, 1-1/2 sticks melted and cooled
2 large eggs, lightly beaten
Directions for Manuka Honey Cherry-Berry Bread Mix
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; mix well. Add oats, cherries, and cranberries; mix well.
- Transfer to resealable plastic bag, a decorative jar with lid, or another kind of airtight container. Store in cool, dry place.
- Variation: Substitute raisins for dried cherries and cranberries and also increase ground cinnamon to 1-1/2 teaspoons in the mix.
To prepare breads:
- Preheat oven to 350 degrees F.
- Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray, and then place bread mix in a large bowl.
- In a small bowl, combine Manuka honey, milk, butter, and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix). Pour into pans, dividing evenly.
- Bake for 22 to 28 minutes or until tops of breads feel firm when touched and a wooden pick inserted near the center has a few moist crumbs clinging to it. Cool bread in the pans on a wire rack.
- Wrap tightly in aluminum foil or plastic wrap, and store at room temperature up to two days. For longer storage, label and freeze.
- Large Loaves Variation: Lightly spray two 8-1/4 x 4-1/4-inch disposable foil baking pans with cooking spray. Divide batter evenly between pans.
- Bake at 350°F for 35 to 40 minutes or until an inserted, center wooden pick has a few moist crumbs clinging to it—proceed as recipe directs.
- Mini Bundt Loaves Variation: Lightly spray six mini Bundt pan cups with cooking spray, and divide batter evenly between cups. Bake at 350°F for 23 to 27 minutes, and then remove from cups; cool on wire rack.
- Drizzle with favorite glaze and decorate as desired. And above all else, enjoy!