Cherry Berry Bread Mix

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 Quaker oats (quick-cooking or old fashioned), uncooked
  • 3/4 cup dried cherries
  • 3/4 cup dried cranberries

Ingredients Needed to Complete Breads

  • 3/4 cup honey
  • 3/4 cup milk
  • 12 tablespoons (1 1/2 sticks) butter or margarine, melted and cooled
  • 2 large eggs, lightly beaten


  1. Mix: In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well.
  2. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.
  3. To prepare breads: Heat 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.
  4. Place bread mix in large bowl.
  5. In small bowl, combine 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 over-mix.) Pour into pans, dividing evenly.
  6. 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 over bake.)
  7. Cool breads in pans on wire rack. Wrap tightly in aluminum foil.
  8. Store at room temperature up to 2 days. For longer storage, label and freeze.

Yield: 4 loaves

Variation: Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1 1/2 teaspoons in mix.


Large Loaves: 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 degrees F 35 to 40 minutes or until wooden pick inserted in center has a few moist crumbs clinging to it. Proceed as recipe directs.

Mini Bundt Loaves: Lightly spray six mini Bundt pan cups with cooking spray. Divide batter evenly between cups. Bake at 350 degrees F 23 to 27 minutes. Remove from cups; cool on wire rack. Drizzle with favorite glaze; decorate as desired.

Recipe and photo used with permission from: National Honey Board