Blueberry-Orange Bread

Melt butter in boiling water in small bowl. Add 1/2 cup orange juice and 3 teaspoons of the orange rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients, alternating with orange liquid; beat until smooth. Fold in berries. Bake in a greased 9- x 5- x 3-inch loaf pan in a 325 degree oven for about 1 hour and 10 minutes. Turn out onto a rack or tray. Mix 2 tablespoons orange juice with 1 teaspoon rind and the honey. Spoon over hot loaf; cool before serving.

Carrot Bread Saturday Evening Post Family Cookbook

Preheat oven to 350 degrees F. In a large mixing bowl, stir together the whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl combine and beat well the eggs, vegetables oil and milk. If using honey rather than sugar, add it at this time. Add the liquids to the dry ingredients and stir just until all are moistened. Fold in the shredded carrots and pecans. Pour the batter into 2 oiled loaf pans and bake 1 hour. Cool; then store the bread in the refrigerator. It will slice more easily and taste even better the next day.

Chocolate-Raspberry Bread

Lightly grease a 9- by 5-inch loaf pan; set aside. Preheat oven to 350 degrees F. Melt chocolate chips and butter in a small saucepan; set aside. In a large bowl combine flour, sugar, baking soda, baking powder and salt. Add nuts; stir well. In a separate bowl combine eggs, milk, raspberry jam, and vanilla. Beat until blended. Add melted chocolate mixture and milk mixture to the flour mixture; stir just until moistened. Pour into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack for 10 minutes, then remove the loaf to cool completely.

Cranberry Bread "365 Ways to Prepare for Christmas" by David E. Mann, Harper Collins, Copyright 1993
Bake: 50 to 55 minutes
Serves: 8

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 - inch loaf pan. Place nuts on a baking sheet and toast in oven until very lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsely chop nuts and set aside. In a large bowl, using a hand held mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice. Add flour, baking powder, orange zest, and salt. Mix until just blended. Stir in cranberries and toasted walnuts. Spread batter into pan. Bake until top of loaf is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let stand in pan for 10 minutes, then unmold onto a wire rack and let cool completely.

Date-Nut Bread

Boil water; pour over dates. Let cool. Mix remaining ingredients together; stir in cooled date mixture. Grease the bottom of a 9x5x3-inch loaf pan. Pour into pan; bake in a preheated 350 degree oven for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean. Cool slightly then loosen the sides and remove to a rack to cool completely before slicing. The bread can be stored in the refrigerator for up to a week or frozen for up to 3 months.

Fig Quick Bread Source: 48 Family Favorites with California Figs of The California Fig Advisory Board 
Yield: 1 loaf       
1 cup  California dried figs 
2 cups  Sifted all-purpose flour (sift, then measure)
2 teaspoons Baking powder 
1 1/2 teaspoons Salt 
3/4 cup  Granulated sugar 
2 cups  Whole wheat flour 
4 tablespoons Butter or margarine 
1 1/2 cup Sour milk  (buttermilk)
1 teaspoon Baking Soda 
 2  large  Eggs 
3/4 cup  Coarsely chopped walnuts   

Cover figs with boiling water, let stand 10 minutes, drain and dry on towel. Clip stems and cut figs into thin strips. Sift white flour with baking powder, salt and sugar. Add whole wheat flour and stir to blend. Work butter into flour mixture. Add sour milk in which soda has been dissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour into a paper-lined loaf pan (about 10 x 5 x 3 inches). Bake in moderate oven (350 F.) about 1 hour and 25 minutes. Serve hot with butter, or cool and slice very thin for tea sandwiches. Makes excellent toast when one or two days old.

Georgia Peach Bread Source: Georgia Peach Commission

Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended. Pour into two loaf pans approximately 5- x 9-inches in size, that have been well greased and floured. Bake at 325 degrees F for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan.
Makes 2 loaves.

Mango Bread

Sift dry ingredients into a mixing bowl. Make a well and add everything else. Mix well. Pour into a greased and floured 9 x 5 x 3 inch loaf pan (let stand 20 minutes). Bake at 350 degrees for 1 hour.

from about.com