90 incredible quick bread recipes!!!

7/31/2019 90 Incredible QUICK BREAD Recipes!!!

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90 Incredible Quick Bread Recipes!!!

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Apple Cinnamon Oatmeal BreadApple Molasses BreadApple Raisin BreadApplesauce Raisin BreadApricot Nut Bread

Baking Powder BreadBanana BreadBanana Bread #2Banana Cream Chip BreadBanana Lime BreadBanana Mango breadBanana Nut BreadBannockBeer BreadBlueberry Nut BreadBoston Brown BreadBrown BreadCarrot Pineapple BreadCarrot Raisin BreadCheddar Date Nut LoafCheddar Dill BreadCheddar Cheese BreadCheese & Herb BreadChocolate Apple BreadChocolate Banana BreadChocolate Hazelnut LoafChocolate Pistachio Orange LoafChop Suey BreadCinnamon BreadCoconut BreadCoconut Banana BreadCowboy Bread

Cranberry Lemon BreadCranberry Orange BreadDate Nut BreadDill Buttermilk BreadDouble Dilled Cheddar LoafDouble Wheat LoafDried Apricot Pecan BreadDutch Honey BreadEggnog BreadGarden LoafGarlic Thyme Corn SticksGlazed Apple BreadGumdrop BreadHawaiian Bread

Herb BreadHobo BreadIrish Soda BreadJamaican CocoaKiwi Walnut BreadLemon Blueberry BreadLemon BreadLemon Poppy Seed BreadMincemeat BreadOnion Zucchini BreadOrange Banana Bread


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Orange Marmalade BreadOrange Pineapple BreadOrange tea BreadPapaya BreadPeanut Butter BreadPear nut BreadPina Colada BreadPineapple Macadamia Nut Bread

Pineapple Spice BreadPinon BreadPoppy Seed BreadPraline Apple BreadPumpkin Almond BreadPumpkin BreadPumpkin Cranberry BreadPumpkin Date BreadPumpkin Mincemeat BreadRice BreadRhubarb BreadRhubarb Hickory Nut BreadShaker Cheddar BreadSouthern Egg Bread

Squash BreadStrawberry BreadStrawberry Pecan BreadSweet Potato Cherry BreadSweet Potato Cranberry NutbreadSweet Potato Raisin BreadSweet Potato Zucchini BreadWalnut BreadWhole Wheat SpiceZucchini Banana BreadZucchini Walnut Bread

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Apple Cinnamon Oatmeal Bread----------------------------------------------

1/4 cup butter, softened1 cup white sugar1 cup chunky applesauce1-1/2 teaspoons ground cinnamon2 packets instant apple

cinnamon oatmeal (single serving size)2 eggs1 teaspoon baking soda1-1/2 cups all-purpose flour

1 Preheat oven to 350 degrees F (175 degrees C). Lightlygrease and flour a 9x5 inch loaf pan.

2 In a large bowl, cream together the butter and sugaruntil light and fluffy. Mix in applesauce, cinnamon and one

packet oatmeal. Stir in the eggs one at a time, beating wellwith each addition. Mix in the baking soda and flour. Pour

batter into prepared pan and sprinkle with remaining packetof oatmeal.

3 Bake in preheated oven for 60 minutes, until atoothpick inserted into center of the loaf comes out clean.

Apple Molasses Bread


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1/2 cup butter1 cup sugar3 eggs2 cups all-purpose flour1 tsp baking powder1/2 tsp salt

1/2 tsp ground cinnamon1/4 tsp ground nutmeg1 cup applesauce1/4 cup dark molasses (treacle)1 cup raisins1/2 cup chopped nuts

(1) Preheat oven to 350 deg. F.(2) In a large bowl, cream butter and sugar untillight and fluffy.(3) Add eggs, one at a time, beating well after eachaddition.(4) Combine flour, baking powder, salt, cinnamon andnutmeg; set aside. Combine applesauce and

molasses.(5) Add dry ingredients alternately with applesaucemixture to egg mixture. Fold in raisins and nuts.(6) Pour into a greased 9 1/4x5 1/4x2 3/4 inch loaf

pan. Bake at 350 deg. F for 1 hour, or until atoothpick inserted into the center comes outclean. Cool 10 minutes, remove from pan and con-tinue cooling on a wire rack.

Apple Raisin Bread----------------------------

1-1/2 cups all-purpose flour2 teaspoons baking powder

1/4 teaspoon baking soda1 teaspoon salt1-1/4 teaspoons ground cinnamon1/4 teaspoon ground nutmeg2/3 cup packed brown sugar1 cup rolled oats1-1/2 cups grated apple1/4 cup chopped walnuts1/4 cup raisins2 eggs1/4 cup milk1/4 cup vegetable oil

1 Preheat oven to 350 degrees F (175 degrees C). Greaseand flour an 8 1/2 x 4 1/2 inch loaf pan.

2 In a large bowl, combine flour, baking powder, bakingsoda, salt, cinnamon, nutmeg, brown sugar, and oats. Addapple, nuts, raisins, eggs, milk, and oil. Mix until dryingredients are moistened.

3 Bake for 55 to 60 minutes, or until done. Cool on wire rack.Applesauce Raisin Bread---------------------------------

1-1/2 cups all-purpose flour


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1-1/2 teaspoons baking powder1/2 teaspoon baking soda1-1/2 teaspoons ground cinnamon1 cup quick cooking oats3/4 cup packed brown sugar3/4 cup raisins1-1/4 cups applesauce1/3 cup vegetable oil

2 eggs, beaten1/4 cup milk1/4 cup apple juice

1 Preheat oven to 350 degrees F (175 degrees C). Greaseand flour an 8 1/2 x 4 1/2 inch loaf pan.

2 Soak raisins in apple juice.3 In a large bowl, whisk together flour, baking powder,

soda, cinnamon, oats, and brown sugar. Add applesauce, oil,eggs, and milk; stir until just combined. Mix in raisins.Spread batter into prepared pan.

4 Bake for 55 to 60 minutes. Remove from panimmediately, and cool on a wire rack.

Apricot Nut Bread---------------------------

2-1/2 cups all-purpose flour1 cup chopped dried apricots2/3 cup sugar1/2 cup chopped walnuts1 tablespoon baking powder1 teaspoon salt4 teaspoons grated orange rind1 cup orange juice1/2 cup 1% low-fat milk3 tablespoons unsweetened applesauce2 egg whites, lightly beaten

Vegetable cooking spray

INSTRUCTIONS:Combine first 7 ingredients in a large bowl. Combine juice and thenext 3 ingredients in a bowl; stir well. Add to dry ingredients,stirring just until moistened.Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bakeat 350 degrees for 1 hour or until a wooden pick inserted in centercomes out clean. Remove from pan; let cool on a wire rack. Yield: 16servings.

Baking Powder Bread------------------------------

2 c Fine whole wheat flour4 ts Baking powder1 c Milk; about2 ts Sugar1 ts Salt

Sift together, twice, the dry ingredients; place in a large bowl and mix in the milk. When smooth, turn into a greased pan.Cover with another pan, inverted, and let stand 5-10 minutes. Bake about 45 minutes in a 325 degree oven

Banana Bread-------------------


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2 1/2 c All-Purpose Flour2 ts Baking Powder1 ts Baking Soda1 ts Cinnamon, ground1/2 c Applesauce1 c Granulated Sugar3 Egg Whites

4 Bananas, ripe, peeled mashed1 ts Vanilla Extract

Preheat oven to 350 degrees. Spray a 9 * 5 loaf pan withnon-stick cooking spray. Combine flour, baking powder, bakingsoda and cinnamon and set aside. In a larger bowl, whisk togetherapplesauce, sugar, egg whites, banana and vanilla. Add flourmixture all at once and stir gently to blend. Pour batter into

prepared loaf pan and bake for 50 - 60 minutes or until knifeinserted comes out clean. Cool bread completely before slicing.

Banana Bread #2-------------------------

1 3/4 c All-purpose flour1 1/2 ts Baking powder1/2 ts Baking soda1/2 ts Salt1/2 ts Ground ginger1/4 ts Ground allspice1/4 ts Grated nutmeg1 ts Grated lemon peel1/4 c Ground almonds1/2 c Butter or margarine3/4 c Sugar2 Eggs1 1/2 c Mashed banana (4 medium-bananas)

1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Siftflour,baking powder, baking soda, salt, ginger,allspice and nutmeg together in bowl. Add lemon peel and almonds.Stir until combined. Set aside. 3. Beat butter in large mixing

bowl until soft amd creamy.Beat in sugar until light and fluffy. Add eggs and beat untilthoroughly blended. Beat in flour mixture alternately with

bananas until mixture is well blended. Pour into prepared pan. 4.Bake in center of oven 1 hour to 1 hour 5 minutes, or untiltoothpick inserted in center comes out clean. 5. Cool in pan onwire rack 10 minutes. Invert from pan and cool completely onrack.

Banana Cream Chip Bread-------------------------------------

1/2 cup butter1 3oz pkg cream cheese1 cup packed brown sugar2 medium bananas, mashed1 egg1/4 cup sour cream1-1/2 cups flour3/4 cup mini chocolate chips


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1 tsp. baking soda1 tsp. baking powder1/2 tsp. salt

Blend together butter, cream cheese, sugar in mixer until creamy.Add and blend in bananas, egg and sour cream.Stir flour with chocolate chips, baking soda, baking powder andsalt. Add to butter mixture and stir together just until mixed.

Pour into buttered 5x9 loaf pan. Bake in 325 degree oven for 1 to1-1/4 hrs. or until edges pull from pan sides. Run a knife aroundedge and turn bread onto a rack. Let cool.

Banana Mango Bread-------------------------------

1 c butter1 1/4 c packed brown sugar3 eggs3 c self-raising cake flour1/2 ts salt1/2 ts cinnamon1/4 ts grated fresh nutmeg

1 1/2 c mashed ripe bananas1 small ripe mango, peeled and mashed1 c golden raisins1/2 c chopped walnuts

In a bowl, cream the butter with sugar until fluffy, beat in eggs,one at a time, until incorporated. In another bowl, combineself-raising flour with salt, cinnamon and nutmeg.Combine mashed bananas with mango puree. Mix the dry ingredientsand banana mixture, alternately, into the creamed mixture untilbatter is just combined, fold in raisins and nuts. Pour batter into2 greased 8-1/2 by 4-1/2 inch loaf pans. Bake at 350 degrees for50 - 60 minutes or until cake tester inserted in the center testsdone. Leave in pan for 10 minutes, remove form loaf pans and let

cool on racks.Makes 2 loaves.

Banana Nut Bread----------------------------

3/4 cup coarsely chopped walnuts (3 ounces)1 1/4 cups unbleached all-purpose flour1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon salt1 cup sugar2 large eggs1/2 cup canola oil3 medium overripe bananas, mashed (1 1/4cups)1 teaspoon pure vanilla extract

MAKE AHEAD:Wrap the bread tightly in plastic and refrigerate for upto 5 days or freeze for up to 2 months.

1. Preheat the oven to 350. Coat a 9-by-5-inch loafpan with cooking spray. Spread the walnuts in a piepan and toast in the oven for 5 to 8 minutes, or until


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fragrant; let cool.2. In a medium bowl, whisk the flour with the bakingsoda, cinnamon and salt. In another bowl, combine thesugar, eggs and oil and beat at high speed untillight-colored and creamy. Add the mashed bananasand vanilla and beat until smooth. Stir in the dryingredients until thoroughly blended. Fold in the nuts.3. Pour the batter into the prepared pan and bake in

the middle of the oven for 50 to 60 minutes, or untilthe top is springy and a cake tester inserted in thecenter comes out clean. Let the loaf cool in the pan for10 minutes before turning it out onto a rack to coolcompletely.

Banana Lime Bread---------------------------

1/2 cup shortening3/4 cup brown sugar2 Tbsp white vinegar3 Ripe bananas, mashed3 Tbsp water

1 Tbsp lime juice1/2 tsp salt1/2 tsp ginger powder3/4 cup coconut, grated1 tsp baking powder2 cup white flour

1/4 cup brown sugar1 Tbsp oil1 Tbsp rum3 Tbsp lime juice

Beat shortening for a few seconds. Add brown sugar and beat tillwell blended and creamy. Stir in vinegar, bananas, water and lime

juice. Ensure that all ingredients are well mixed. Add salt, gingerand grated coconut. Mix well. Stir in baking powder. Sift flourand beat with a wooden spoon till well blended and smooth. Transferinto a greased loaf pan and bake at 350F for 1 hour. Let cool for10 minutes before removing from pan to a wire rack.Meanwhile, combine brown sugar, oil, rum and lime juice in a smallpot over a low heat. Stir constantly for 5 minutes until you havea thin syrup. Pour over the loaf, spreading it with a spatula,let it run over the sides.

Bannock---------------

3 cups flour1 tsp salt2 Tbsp baking powder1 Tbsp sugar2 Tbsp lard3 cups cold water

Mix the flour, salt, baking powder, sugar and lard. Stir in enoughcold water to make a thick batter that will pour. Combine quicklyuntil smooth and pour at once into a greased baking pan. Fill thepan to half-full. Bake in a 400 F oven for 35-45 minutes. Servewith butter and honey or a wild berry jam.


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Carrot Pineapple Bread--------------------------------

11/2 cup all purpose flour1 cup sugar1 tsp baking powder1 tsp baking soda1 tsp ground cinnamon

1/2 tsp salt2 eggs, beaten1 cup vegetable oil1 cup raw carrots, grated1/2 cup pineapple, crushed, undrained1 tsp vanilla

Preheat oven to 350. Combine first six ingredients in a large mining bowl;stir in remaining ingredients. Beat on medium speed with electric mixer for2 minutes. Pour into a greased and floured 9x5x3 inch loaf pan. Bake for 50- 55 minutes or until a skewer inserted in center comes out clean. Makes 1loaf.

Carrot Raisin Bread

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2 carrots, cut into 1" pieces1 teaspoon ground cinnamon1 teaspoon finely shredded orange peel1/2 teaspoon ground nutmeg2 1/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup butter or margarine1 cup packed brown sugar2 eggs1 teaspoon vanilla

1/2 cup raisins

In a saucepan, cook carrots in a small amount of boiling waterabout 15 minutes or till tender. Drain, reserving 1/4 cup liquid.In a blender container or food processor bowl, combine the carrots,reserved liquid, cinnamon, orange peel, and the nutmeg. Cover andblend or process till the mixture is smooth.In a mixing bowl, stir together the flour, baking powder, bakingsoda, and salt; set aside. In a large mixer bowl, beat butter ormargarine on medium speed of electric mixer for 30 seconds. Addbrown sugar and beat till fluffy.Add eggs and vanilla; beat well. Add flour mixture and carrotmixture alternately to beaten mixture, beating on low speed aftereach addition just till combined. Fold in raisins.Turn batter into two greased 8 x 4 x 2-inch loaf pans. Bake in a350 degree oven for 35 to 40 minutes or till a wooden toothpickinserted near center comes out clean. Cool bread 10 minutes inpans. Remove from pans; cool thoroughly on wire racks. Makes 2loaves.

Cheddar Date Nut Loaf-------------------------------

8 ounces (about 1 1/2 cups) pitted, chopped dates3/4 cup boiling water


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2 tablespoons butter1 3/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup sugar1 egg, lightly beaten1 cup shredded sharp Cheddar cheese

1 cup walnuts, coarsely chopped

Preheat the oven to 350 F. Grease and flour one 9 1/2 X 5 1/2 inchloaf pan or three 5 3/4 X 3 1/2 inch loaf pans.In a medium bowl, combine the dates, boiling water, and butter.Set aside to cool to room temperature. In a large bowl, stirtogether the flour, baking powder, baking soda, salt, and sugar.Add the date mixture and egg. Stir in the cheese and nuts justuntil blended.Spoon the mixture into the prepared pan or pans and bake 50 to 60minutes for the large loaf or 45 minutes for the smaller loaves,or until they test done. Cool in the pan for 5 minutes, then turnout onto a rack to finish cooling. Refrigerate until serving.

Cheddar Dill Bread---------------------------

2 cups Self-rising flour1 tablespoon Sugar1/4 cup Butter or margarine1 cup Cheddar cheese -- shredded2 teaspoons Dill weed1 Egg3/4 cup Milk

In a large bowl combine flour and sugar. Cut in butter until crumbly; stirin the cheese and dill. In a small bowl, beat egg and milk; pour into dry

ingredients and stir just until moistened. (Batter will be very thick.) Pourinto a greased 8 inch x 4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes oruntil bread tests done. Cool in pan 10 minutes before removing. Note: Assubstitute to self-rising flour, place 1 T. baking powder and 1 t. salt in ameasuring cup. Add enough flour to equal 2 cups.

Cheddar Cheese Bread--------------------------------

2 cups flour1 1/2 tsp. baking powder1/2 tsp. baking soda2 tsp dry mustard1 cup sharp cheddar cheese, shredded2 eggs1 cup buttermilk1/2 cup oil

Combine first 6 ingredients; set aside. Beat milk, oil and eggs until well blended. Add to flourmixture; mix until moist. Pour into a well greased loaf pan. Bake at 375 degrees for about 45minutes. Cool for 10 minutes. Invert on rack and cool.

Cheese & Herb Bread------------------------------


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2 cups flour1/4 tsp salt2 tsp baking powder2 tsp sugar1/4 cup Margerine1 cup cheese1 1/2 tsp dill2 tsp chopped chives (dry works fine)

3/4 cup milk1 egg

Preheat oven to 350 FGrease a standard loaf panSift together flour, salt, b.p. and sugarCut margerine into flour mix until it looks like cornmealToss grated cheeses and herbs with flour mixtureIn a seperate bowl mix egg and milk until well combined.Add milk mix to flour mix and stir until dry ingredients are wetted.Do not overmix.Pour into loaf pan and flatten top,Bake until knife inserted in bread comes out clean, about 40 minutes.

Chocolate Apple Bread----------------------------------

2 tablespoons white sugar1/4 teaspoon ground cinnamon1/4 cup finely chopped walnuts2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 cup margarine, softened1 cup white sugar

2 eggs1 teaspoon vanilla extract2 tablespoons buttermilk1 cup chopped apples1/2 cup walnuts1/4 cup semi-sweet chocolate chips

1 To make the topping, in a small bowl mix the sugar,cinnamon and finely chopped walnuts. Set aside.

2 In a medium bowl combine flour, salt, baking powder,baking soda, cinnamon, and nutmeg. Set aside.

3 In a separate large bowl cream butter and sugar. Addeggs and vanilla extract, and mix well. Gradually beat inflour mixture alternately with buttermilk. Stir in apples,walnuts, and semi-sweet chocolate chips. Pour into a greased9x5x3 inch loaf pan. Sprinkle with topping.

4 Bake in a preheated 350 degree F (175 degree C) ovenfor 50 to 60 minutes. Cool for 15 minutes. Remove from

pan. Cool on a wire rack.

Chocolate Banana Bread------------------------------------

1 cup margarine, softened2 cups white sugar


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4 eggs6 bananas, mashed2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking soda1/4 cup unsweetened cocoa powder1 cup lite sour cream1 cup semisweet chocolate chips

1 Preheat oven to 350 degrees F (175 degrees C). Lightlygrease two 9x5 inch loaf pans.

2 In a large bowl, cream together margarine, sugar andeggs. Stir in bananas and vanilla. Sift in flour, bakingsoda and cocoa; mix well. Blend in sour cream and chocolatechips. Pour batter into prepared pans.

3 Bake in preheated oven for 60 minutes, or until atoothpick inserted into center of a loaf comes out clean.

Chocolate Hazelnut Loaf----------------------------------

1/2 cup butter

3 oz bittersweet (or semi-sweet) chocolate2/3 cup sugar1 cup flour1 cup flour1/4 tsp baking soda1/4 tsp baking powder1/2 cup sour cream2 eggs1 tsp vanilla extract1/2 cup ground roasted hazelnuts

Preheat oven to 325. Grease and flour a standard sized loaf pan.Melt butter in large saucepan (not non-stick, as you will be mixingeverything in this pan) over *low* heat. When butter is almost

completely melted, add chocolate and melt it, watching it carefullyto be sure it doesn't scorch. Remove from heat. and beat in sugar.When it is smooth, add flour, baking soda, and baking powder. Blendthoroughly. Add sour cream and blend well. By now the dough shouldbe fairly cool, but if it is not, set aside or refrigerate for alittle while to cool.Add eggs one at a time, beating well after each. Mix in vanillaextract. Gently fold in hazelnuts. Pour into loaf pan and bake45-50 minutes or until tester comes out clean. Allow to cool 10minutes in pan before turning out onto a cooling rack. If desired,glaze with a mixture of lots of powdered sugar blended with milkand vanilla or with melted chocolate, but I find it's rich enoughwith no added fancy stuff. I suspect it would work with other kindsof ground nuts or with no nuts at all, but have never tried it anyother way.

Chocolate Pistachio Orange Loaf---------------------------------------------

3/4 c sugar1/4 c butter, softened2 eggs1 1/2 c light sour cream1 ts grated fresh orange peel1 tb orange extract


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3 c all-purpose flour1 1/2 ts baking powder1 ts salt3/4 ts baking soda1 c semi-sweet chocolate chips1/2 c pistachio nuts, finely chopped

1/2 c powdered sugar

2 1/2 ts orange juice

Heat oven to 350 degrees. In large bowl, combine sugar and butter.Beat at medium speed, scraping bowl often, until creamy (1 to 2minutes).Add eggs, continue beating until well mixed (1 to 2 minutes). Addlight sour cream, grated orange peel and orange extract. Continuebeating, scraping bowl often, until creamy (about 1 minute).Add flour, baking powder, salt and baking soda. Continue beating,scraping bowl often until just mixed (about 1 minute). Do not overmix. By hand, stir chocolate chips and chopped pistachios.Spoon batter into a greased 9" x 5" x 3" loaf pan. Bake for 60 to70 minutes or until wooden pick inserted in center comes out clean.(If browning too quickly, cover loaf with aluminum foil.)

Cool 10 minutes, invert onto cooling rack. Cool completely. Stirglaze ingredients together until smooth, drizzle over bread.Note: For a more tender crust, do not glaze immediately. Wraploaf in plastic wrap, refrigerate overnight, then prepare glazeand drizzle over bread.

Chop Suey Loaf----------------------

1 Tbsp. butter1 egg2 c. flour1/2 tsp. salt1/2 c. chopped nuts

1 c. sugar1 c. milk2 tsp. baking powder1 tsp. vanilla1/2 lb. dried fruit

Mix and let rise 20 minutes. Bake in at about 350 degrees for 1hour until done in loaf pan.

Cinnamon Bread-------------------------

2 cups all-purpose flour1 cup white sugar2 teaspoons baking powder1/2 teaspoon baking soda1-1/2 teaspoons ground cinnamon1 teaspoon salt1 cup buttermilk1/4 cup vegetable oil2 eggs2 teaspoons vanilla extract2 tablespoons white sugar1 teaspoon ground cinnamon


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2 teaspoons margarine

1 Preheat oven to 350 degrees F (175 degrees C). Greaseone 9x5x3 inch loaf pan.

2 Measure flour, 1 cup sugar, baking powder, soda, 1-1/2teaspoons cinnamon, salt, buttermilk, oil, eggs, and vanillainto large mixing bowl. Beat 3 minutes. Pour into a greased9x5x3 inch loaf pan. Smooth top. Sprinkle with topping.

3 To make topping: Combine 2 tablespoons white sugar, 1teaspoon cinnamon, and butter, mixing until crumbly.

4 Sprinkle topping over smoothed batter. Using knife, cutin a light swirling motion to give a marbled effect.

5 Bake in 350 degree F (175 degree C) oven for about 50minutes. Test with toothpick. When inserted it should come outclean. Remove bread from pan to rack to cool.

Coconut Bread-----------------------

4 cups flour1/3 cup sugar2 teaspoons baking powder

1/4 teaspoon salt1 egg, beaten1 cup canned or fresh coconut milk or plain milk1/2 cup butter1 teaspoon vanilla extract2 cups grated unswetetened coconut1 cup currants or raisins (optional)

Preheat oven to 350F.Sift the dry ingredients together into a bowl. Blend in egg, milk,butter and vanilla. Mix in the grated coconut and the raisins.Turn out onto a floured board and knead slightly. Shape into twoleaves and pat into 2 buttered medium loaf pans. Bake 40-45 minutes,or until a toothpick in the center comes out clean.

Coconut Banana Bread--------------------------------

1 1/2 c flour1 ts baking soda1/2 ts salt10 tb butter1/2 c sugar1/2 c brown sugar2 eggs2 bananas, very ripe1 c coconut, shredded

Preheat oven to 350F. Prepare 9 x 5 loaf pan.Sift the flour, soda, and salt together.Cream butter and sugars until creamy. Add eggs, one at a time andcombine well. Mix in Bananas, then dry ingredients. Mix almostall the coconut, reserving 2 tablespoons.Bake loaf for 60 to 70 minutes, until loaf feels firm to the touch.About half way through baking, sprinkle the remaining coconut ontop.

Cowboy Bread-----------------------


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2 c. flour1 1/3 c. sugar1/2 tsp. salt1/2 c. butter or shortening plus 1 tablespoon1 3/4 tsp. baking powder1/2 tsp. soda1/2 tsp.cinnamon

1/2 tsp. nutmeg1 c. buttermilk2 lg. eggs

Blend flour, sugar, salt and butter (shortening) together untilcrumb-like. Remove 1/2 cup and save for topping.Add to crumb mixture: baking powder, soda, cinnamon and nutmeg,mix thoroughly. Add buttermilk & eggs and mix until smooth.Pour into greased 9 by 13 pan. Sprinkle reserved crumbs over topof batter. Bake at 375 for 20 minutes.

Cranberry Lemon Bread---------------------------------

IN a medium bowl combine well:2 cups all purpose flour1 teasp. salt1 teasp. baking soda1 teasp. baking powder

In a large bowl stir together1/4 Vegetable shortening, softened1 1/4 cup sugar2 eggs1/2 cups buttermilk1/2 teasp vanilla

Add flour mixture and stir the batter until just

combined.Add1 cup fresh or unthawed frozen cranberries, pickedover1 tables.freshly grated lemon rind.Stir in cranberries gently. Divind the batter into 6greased loaf pans 4 1/2x2 3/8 x 1 1/2 inches and

bake it in the middle of a preheated 350 degreeoven for 30-40 minutes. The pread keeps, wrappedtightly in foil and chill, for up to one week or itmay be frozen. Server the bread warm withsoftened butter.

Cranberry Orange Bread-----------------------------------

2 cups all-purpose flour1 cup granulated sugar1 1/2 tsp. baking powder1 tsp. salt1 egg, beaten1 tsp. grated orange peel3/4 cup orange juice1/4 cup butter, melted1/2 cup chopped walnuts or chopped pecans


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2 cups chopped cranberries

In mixing bowl, sift together flour, sugar, baking powder, saltand soda. Stir in cranberries, nuts and orange peel. Combine egg,juice and butter; add to dry ingredients, stirring just until moist.Turn into greased loaf pan (1 large or 2 small). Bake 350F (325Fif using glass pans) for 45-60 minutes or until toothpick insertedin center comes out clean. Put on rack to cool.

Date Nut Bread------------------------

8 oz pkg pitted dates1 egg beaten1 1/4 c boiling water1 stick butter, room temp.1 1/2 c brown sugar, firmly packed1 c chopped pecans2 1/4 c sifted flour1 1/2 tsp baking soda1 1/2 tsp salt

Grease and floure a 9x5 loaf pan.Cut dates into small pieces. Pour boiling water over dates. Addbutter and brown sugar. Cool this mixture. Beat in eggs and nuts.Sift together dry ingredients and stir into date mixture. Do notbeat. Pour into prepared pan and bake in 350 degree oven for 60minutes or until tester comes out clean. Cool in pan 10 minutesthen turn out of pan. Wrap in aluminum foil for better storage.

Dill Buttermilk Bread-----------------------------

3 cups all purpose flour4 teaspoons baking powder3 Tbsp sugar

1/4 cup fresh dill or 2 tsp dried1 1/2 tsp baking soda1/2 tsp salt1/2 tsp pepper1 1/2 cup buttermilk

Preheat oven to 350 F. Combine flour, asking powder, sugar, dill.asking soda, salt and pepper in a bowl. Add buttermilk a little ata time until a soft dough forms. Turn into a greased 9 inch by 5inch (2 litre) loaf pan. Bake for 50 minutes or until loaf is goldenbrown. Serve warm; reheat when needed.

Double Dilled Cheddar Loaf--------------------------------------

2 c Flour1/4 c Whole wheat flour2 1/2 ts Baking powder1 ts Salt1 ts Dill seeds1 ts Dried dill weed tops1/4 c Cold butter; cut into bits1 c Milk1 Egg at room temperature8 oz (2c) finely shredded cheddar Cheese


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Preheat oven to 375. Combine flours, baking powder, salt and dills. Cut in butter until it forms coarse crumbs.

Mix egg and milk and add to flour mixture just to combine. Do not overmix. Scrape batter into a greased loaf pan and bak35-40 minutes until golden brown. Let cool in pan 10 minutes; remove to wire rack. Bread may be wrapped tightly in plasticwrap and frozen up to 3 months.

Double Wheat Loaf----------------------------

2 1/2 c Unsifted whole wheat flour1 1/2 c Flour1/2 c Wheat germ2 tb Baking powder1 tb Sugar1 ts Salt1/3 c Butter1/3 c Vegetable shortening1 1/2 c Milk1 lg Egg2 ts Butter; softenedFresh pesticide free flowersDried grains and natural

.. twine; optional

1. Heat oven to 375. Lightly grease 8" squarebaking pan.2. In large bowl, with fork, combine flours, wheatgerm, baking powder, sugar and salt. With pastryblender or 2 knives, cut in 1/3 cup butter andshortening into flour mixture until coarse crumbsform.3. In small bowl, combine milk and egg. Add milkmixture to dry ingredients and mix lightly withfork just until mixture clings together and formsa soft dough.4. Turn dough out onto lightly floured surface.

Knead gently 8 to 10 times, about 30 seconds.Divide dough in half. Form each half into an 8X3-1/2inch loaf. Place loaves side by side ingreased pan. With sharp knife, make 3 1/4" deepdiagonal slashes in top of each loaf.5. Bake 55 to 60 minutes or until tops are wellbrowned and sound hollow when tapped on top. Cool5 minutes in pan on wire rack. Remove loaves frompan; brush tops of loaves with softened butter.Cool loaves on wire racks at least 20 minutesbefore serving.6. Tie flowers and grain with twine and place ontop for garnish, if desired. To serve, separateloaves and cut crosswise into 8 slices.

Dried Apricot Pecan Bread--------------------------------------

1 cup sugar1 cup boiling water3 tablespoons unsalted butter1 1/2 cups dried apricots (10 ounces),coarsely chopped2 cups unbleached all-purpose flour1 1/2 teaspoons baking soda


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1/2 teaspoon salt1 cup chopped pecans (4 ounces)1/2 cup whole-wheat pastry flour (see Note)2 large eggs1/2 cup fresh orange juice

MAKE AHEAD:Wrap the bread tightly in plastic and refrigerate for

up to 5 days or freeze for up to 2 months.

1. In a large bowl, combine the sugar, boiling waterand butter. Stir to dissolve the sugar, then add theapricots. Set aside for 1 hour.2. Preheat the oven to 350. Coat two 7 1/4 -by-31/2 -inch loaf pans with cooking spray or grease andflour the pans.3. In a large bowl, combine the unbleached flour,baking soda and salt. Stir in the warm apricotmixture. Sprinkle the pecans and whole-wheat pastryflour over the batter. Add the eggs and orange juiceand beat just until the ingredients are blended andthe fruit and nuts are evenly distributed.

4. Pour the batter into the prepared pans and letstand for 15 minutes. Bake the loaves in the middleof the oven for 55 to 60 minutes, or until the tops arefirm, the loaves pull away from the sides of the panand a cake tester inserted into the centers comesout clean. Turn the loaves out onto a rack and letcool completely.

Dutch Honey Bread----------------------------

2 cups unsifted all-purpose flour1/4 cup brown sugar1 tsp baking powder

1 tsp baking soda2 tsp cinnamon1/3 tsp cloves

1/3 tsp nutmeg1/3 tsp salt1 cup buttermilk1 egg, well-beaten1/3 cup honey

Mix all dry ingredients together. Add the buttermilk, egg, andhoney. Blend well.Note: For a moist loaf, reduce flour by 1/4 cup and add a littlemore honey or buttermilk.Pour mixture into an oiled 9x5x3" loaf pan and bake at 350F for50-60 minutes.

Eggnog Bread----------------------

2 eggs1 cup eggnog2 teaspoons rum flavored extract2-1/4 cups all-purpose flour1/2 teaspoon salt


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1 ts Dried thyme2 lg Eggs; lightly beaten1 c Milk

1/4 c Vegetable oil

Heat greased cast iron cornstick pans 3 minutes to 425. Combine dry ingredients. Combine wet ingredients and add todry, stirring just until mixed. Spoon batter into pans, filling 2/3 full. Bake 12 minutes or until lightly browned.

Glazed Apple Bread--------------------------

1/2 cup canola oil1 cup sugar1 teaspoon vanilla1 large egg2 cups sifted unbleached flour1/2 teaspoon cinnamon1/2 teaspoon salt2 teaspoons baking powder2 tablespoons milk1/2 cup raisins2 large apples finely chopped (Use good baking apples)

1/2 cup walnuts chopped

Glaze1/2 cup powdered sugar, sifted1 tablespoon water2 tablespoons melted butter

Combine oil, sugar, an vanilla. Cream until light and fluffy. Add eggs andbeat well. Sift together flour, cinnamon, salt, and bakingpowder. Add milk, raisins, apples, nuts, and dry ingredients to mixture andstir only until flour is well dampened. Bake in well-greased9x5x4 inch loaf pan at 350 degrees for 50-60 minutes. Cool; remove from pan.Combine glaze ingredients; mix well and pour over loaf.Let glaze set before wrapping loaf tightly. Best if made day prior to

serving.

Gumdrop Bread-----------------------

2 1/2 cups all-purpose flour1 1/4 cups buttermilk1/2 cup granulated sugar1/2 cup packed brown sugar1/4 cup shortening2 eggs3 teaspoons baking powder1 teaspoon salt1 teaspoon vanilla1/2 teaspoon baking soda1 cup small gumdrops, cut into halves1/2 cup chopped nuts, if desired

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3inches.Beat all ingredients except gumdrops and nuts in large mixer bowlon low speed 15 seconds. Beat on medium speed, scraping bowlconstantly, 30 seconds. Stir in gumdrops and nuts; pour into pan.Bake until wooden pick inserted in center comes out clean, 60 to65 minutes. Loosen sides of loaf from pan; remove from pan. Cool


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completely on wire rack. For best results, store bread at least24 hours before slicing. To store, wrap and refrigerate no longerthan one week.

Hawaiian Bread-----------------------

1 can crushed pineapple

1 package (10 ounces) moist coconut4 eggs1 1/2 cups sugar4 cups all purpose flour2 teaspoons salt2 teaspoons baking soda

Preheat oven to 325 degrees. Grease three 5 x 9 inch loaf pans.Combine pineapple and coconut in mixing bowl.Add eggs (beaten until light) and sugar. Mix well. Sift flour,measure, then sift again with salt and baking soda. Add to thefirst mixture. Mix until well blended. Pour into three greased 5x 9 inch loaf pans.Bake in 325 degree oven for 1 hour. Remove from oven and turn out

on wire racks. Serve hot or cold.

Herb Bread----------------

c. sugar1 egg3 c. flour2 T. shortening1 c. milk1 tsp. Salt3 tsp. Baking powder2 tsp. caraway seeds

1 T. basil or sage tsp. nutmeg

Grease 9x5x3 loaf pan. Combine sugar, shortening and egg; stir in milk. Sift together flour, salt,baking powder; add to first mixture, blending in herbs. Bake at 350 degrees for approximately 60-70min. Cool before slicing.

Hobo Bread------------------

2 cups raisins2 cups hot water3 tsp. baking soda3 cups flour1 cup brown sugar4 tsp. vegetable oil1/2 tsp. salt2 tsp. vanilla1/2 cup nut meats

Pour water over raisins. Add baking soda. Let stand overnight.In morning add remaining ingredients. Grease three 1-pound coffeecans and bake at 350 for 1 hour, then remove bread from cans.


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Irish Soda Bread-----------------------

3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup white sugar1-1/2 cups buttermilk

1/2 cup raisins2 eggs1 tablespoon caraway seed

1 Preheat oven to 350 degrees F (175 degrees C).2 Combine flour, baking powder, salt, and sugar. Beat

eggs with buttermilk. Add the eggs and buttermilk into theflour mixture; stir in raisins.

3 Pour dough onto lightly floured board. Shape into around loaf, adding flour if necessary. Place in a lightlygreased springform pan. Sprinkle top with caraway seeds if desired.

4 Bake at 350 degrees F (175 degrees C) for 1 hour oruntil the bottom of the loaf sounds hollow when tapped.

Jamaican Cocoa Bread--------------------------------

2 1/4 c flour1 c sugar1 tb baking powder1/4 lb butter1 1/3 c grated fresh coconut2 eggs beaten1/2 ts vanilla2 c heavy cream

In large bowl, mix flour, sugar, baking powder - mix well. Usingpastry blender, work in butter. Add coconut and mix well. In separate

bowl, beat eggs, vanilla and cream and add to flour mixture. Pourinto greased loaf pan and bake 40-45 minutes.

Kiwi Walnut Bread---------------------------

Mix in a large bowl2 c. flour1 1/2 c. sugar2 teasp. baking powder1 teasp. baking soda1/2 teasp. saltAdd1 1/2 cups cooked kiwi3/4 cups chopped walnuts1 egg1/4 c. melted butter1 teasp. vanilla

Stir until just blened turn into a greasedand floured 9x5 pan. Bake 350degrees one hour. Cool 5 minutes before removing from pan.

Lemon Blueberry Bread---------------------------------


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1/3 cup butter or margarine -- melted1 cup sugar3 tablespoons lemon juice2 eggs1 1/2 cups flour1 teaspoon baking powder1/2 teaspoon salt

1/2 cup milk2 tablespoons grated lemon peel1/2 cup nuts -- chopped1 cup blueberries -- fresh or frozen***GLAZE***2 tablespoons lemon juice1/4 cup sugar

In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, bakingpowder and salt; stir into egg mixturealternately with milk. Fold in peel, nuts and blueberries. Pour into agreased 8 x 4 x 2 loaf pan. Bake at 350 for 60 to 70 minutes or until breadtests done. Cool in pan for 10minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and

drizzle with glaze. Cool on a wire rack.

Lemon Bread------------------

1/2 cup vegetable shortening1 1/4 cups sugar2 large eggs1 1/4 cups all-purpose flour1 teaspoon double-acting baking powder1/4 teaspoon salt1/2 cup milk1/2 cup finely chopped walnuts1 teaspoon freshly grated lemon zest

1/4 cup fresh lemon juice

In a bowl cream together the shortening and 1 cup of the sugar until themixture is light and fluffy and beat in the eggs, 1 at a time, beating untilthe mixture is smooth. Into another bowl sift together the flour, the baking

powder, and the salt and stir the mixture into the egg mixture alternatelywith the milk, stirring until the mixture is just combined. Stir in thewalnuts and the zest, transfer the batter to a well-buttered 9- by 5-inchloaf pan, and bake the bread in the middle of a preheated 350 degree oven for1 hour, or until a tester comes out clean. Transfer the bread in the pan toa rack and with a small skewer poke it all over. In a small bowl stirtogether the remaining 1/4 cup sugar and the lemon juice, pour the mixtureover the hot bread, and let the bread cool.

Lemon Poppy Seed Bread----------------------------------

3/4 Cup Sugar2 eggs1/2 cup milk (Low fat is OK)1/2 cup (1 stick) unsalted butter,melted & cooled1 TBS lemon extract (I always use 2)1 1/2 Cups all purpose flour (Or 1 cupAP & 1/2 cup whole wheat)


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3/4 cup chopped nuts1 1/2 cups mixed candied fruits1/3 cups raisins1/2 cup shortening3/4 cup sugar3 eggs1/2 cup mashed banana1/2 cup orange juice

Sift together flour, baking powder and salt. Stir in chopped nuts,candied fruits, and raisins. Cream shortening, add sugar, beatuntil light and fluffy. Add eggs, one at a time, beating after eachaddition.Combine mashed banana and orange juice; add to creamed mixturealternately with flour mixture, beginning and ending with dryingredients. Turn into a greased, was-paper-lined 9x5x3 loaf pan.Bake at 350 1 1/4 hours. Cool 20-30 min. before turning out on cakerack. Makes 1 loaf.

Orange Marmalade Bread-----------------------------------

2-1/2 cups sifted flour1 tsp. salt1 egg, beaten1/4 cup white vinegar1 cup milk1 tsp. soda3/4 cup sugar1/2 cup thick orangemarmalade2 tblsp. melted shortening

Sift flour with soda, salt, and sugar. Combine egg and marmalade. Stir in vinegar, milk, and shortening. Pour intogreased 9x5x3-inch loaf pan. Bake at 350F for one hour.

Orange Pineapple Bread

---------------------------------

2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3/4 cup brown sugar1/4 cup shortening1 egg, slightly beaten1/2 cup frozen orange juice, undiluted, thawed1 (8.75-ounce) can crushed pineapple1/2 cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour an 8 1/2-inch loafpan. Measure flour into a large bowl. Add baking soda and salt;combine with a whisk until thoroughly blended. In another bowl,combine the orange juice and crushed pineapple. Set both bowlsaside. In a mixing bowl, cream together the brown sugar and theshortening. Add the slightly beaten egg and mix until thoroughlyblended. Alternately add the contents of the first two bowls (theflour mixture and the orange juice/pineapple mixture) to the creamedbutter, sugar, and egg mixture in the mixing bowl until allingredients are combined. Fold in the nuts. Spread batter evenlyin the prepared loaf pan. Bake at 350 degrees F for one hour oruntil a toothpick inserted in the center of the loaf comes outclean.


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Orange tea Bread-----------------------

2 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon baking soda

1/2 teaspoon salt2/3 cup non-fat plain yogurt2/3 cup sugar2 large eggs (egg substitute optional)3 tablespoons melted unsalted butter (or margarine)1 tablespoon grated orange zest

1/2 cup orange juice1/4 cup sugar

Preheat oven to 350 degrees. Butter an 8-1/2"x4-1/2"x2-5/8"non-stick loaf pan.Sift flour, baking powder, baking soda and salt into a bowl. Ina separate bowl, whisk together yogurt, sugar, eggs, butter and

orange zest. Add liquid ingredients to dry ingredients, and stirmixture until well combined. Transfer batter to loaf pan, smoothingtop, and bake in oven for 45 to 50 minutes, or until skewer insertedin middle comes out clean.While the bread is baking, combine orange juice and sugar in asaucepan. Bring mixture to a boil over moderate heat while stirring,and simmer for 1 minute. Keep syrup warm.Make holes in top of bread with a thin wooden skewer and brush topwith syrup. Let stand in pan for 10 minutes, then invert ontorack. Poke holes in bottom and sides of bread with skewer, andbrush with remaining syrup. Let bread cool standing upright, andwrap in plastic and foil overnight.

Papaya Bread

--------------------

3 eggs3/4 cup oil1 cup sugar1 cup carrots peeled and shredded1 1/2 cup applesauce1 cup fresh ripe papaya, pureed (seeds removed)1 tsp salt4 cup flour1 Tbsp baking soda1 Tbsp cinnamon1 tsp nutmeg1 cup chopped nuts (walnuts or macadamia nuts)non-stick cooking spray

Preheat oven to 325 F. Spray 2 loaf pans with non-stick baking/shorteningspray and set aside. Place eggs, oil and sugar into a mixing bowl.Mix on slow speed one or two minutes to combine ingredients. Addcarrots, fresh papaya puree, applesauce and nuts. Mix one to twominutes until well-mixed. Add flour, salt, cinnamon, nutmeg andbaking soda to mixture. Beat on medium speed one and a half to twominutes. Do not overbeat or end-product will become cake-like.Pour into 2 loaf pans, bake 55-60 minutes. Bread will appear pulledaway from sides of pan and will be light brown in color. A crack


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will appear on the top of each loaf. Remove from oven, place oncooling racks. Let bread rest in pan for 10 minutes. Turn in eachloaf and place on end in pan to cool. Cool thoroughly. Wrap eachloaf with plastic. It's particularly pretty to use colored plasticwrap or other decorative wrap if giving Papaya Bread as a gift.This bread freezes well.

Peanut Butter Bread

-----------------------------

3/4 cup peanut butter1/4 cup (1/2 stick) butter or margarine, softened to room temperature2 cups all-purpose flour1/2 cup sugar2 tsp baking powder, double-acting1 tsp salt1 egg1 1/4 cup milk1 Tb grated orange rind

For convenience, best flavor and easy slicing, make this unusualy flavoredloaf the day before serving.

Grease a 9-by-5 inch loaf pan; set aside.In small bowl, with a fork, beat peanut butter and butter or margarine untilfluffy. In medium bowl, mix flour, sugar, baking poweder, and salt and addto peanut butter mixture, mixing only until the mixture resembles coarsecrumbs.In small bowl, beat egg slightly, stir in milk and orange rind, then stirinto flour mixture just until moistened. Pour batter into prepared pan and

bake in a 375-degree oven for 1 hour or until cake tester inserted in centercomes out clean. Remove from oven and let cool in pan 10 minutes beforeinverting onto wire cake rack to cool completely. Makes 1 loaf.

Pear Nut Bread----------------------

1/3 cup unsalted butter, softened3/4 cup sugar2 eggs1/2 to 1 tsp. almond extract2 cups flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1/4 cup buttermilk1 1/2 cups peeled cubed fresh ripe pear1/3 cup chopped walnuts1/3 cup chopped pecans1/3 cup chopped filberts

In large mixer bowl, cream butter and sugar until light and fluffy.Beat in eggs and almond extract. In small bowl, combine flour,baking powder, baking soda and salt; add alternately with buttermilkjust until well combined. Stir in remaining ingredients.Spoon into greased 9" x 5" baking pan. Bake in a preheated 350degrees F oven until golden brown and wooden pick inserted in centerof bread comes out clean (60-65 min.). Cool 5-10 min.; remove towire rack to cool completely. Amount: 1 loaf (12 slices)

Pina Colada Bread-------------------------


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2 1/2 cups flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 eggs1/2 cup light corn syrup

1/3 cup corn oil1/4 cup rum1 can crushed pineapple in unsweetened juice, drained (8oz)1 cup flaked coconut

Combine flour, sugar, baking powder, baking soda and salt in amedium bowl. In a large bowl, beat eggs, corn syrup, corn oil andrum until well blended. Gradually stir in flour mixture just untilmoistened. Stir in pineapple with juice and coconut. Pour intoa greased and floured loaf pan 9x5x3-inches.Bake 60 to 65 minutes in a 350 degree F. oven, or until a woodenpick inserted in the center comes out clean. Remove from oven andleave in pan for 10 minutes to cool, then move to a wire rack tocool completely.

Pineapple Macadamia nut Bread--------------------------------------------

2 cups flour1 tablespoon baking powder1/2 teaspoon salt1/4 teaspoon ground nutmeg1/2 cup macadamia nut oil3/4 cup sugar2 eggs2/3 cup milk1 teaspoon vanilla1 can (8 oz) crushed pineapple in juice, well drained

Preheat electric oven to 350 degree F. Lightly oil and flour a 9x 5 x 3-inch loaf pan. Sift flour, baking powder, salt, and nutmeg.In large bowl of electric mixer, beat oil with the 3/4 cup sugar.Add eggs, one at a time, beating well. Add flour mixture alternatelywith milk. Stir in vanilla. Fold in pineapple; pour batter intoprepared pan. Sprinkle top of loaf with about 1 tablespoon sugar.Bake for 45 to 55 minutes or until done. Let cool in pan for 10minutes; remove and cool completely on rack. Makes 1 loaf.

Pineapple Spice Bread------------------------------

2 cups flour, sifted2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/3 cup brown sugar1/3 cup vegetable oil1 teaspoon vanilla2 eggs8 oz can crushed pineapple in juice


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Into large bowl, sift together first 6 ingredients. Stir in brownsugar, set aside. In small bowl, mix oil, vanilla and eggs untilwell blended. Stir in undrained pineapple. Add to dry ingredients;stir just until moistened. Pour batter into greased 9x5x3 loaf pan.Bake in 350 degree oven 55 to 60 minutes, or until loaf is goldenbrown and a toothpick inserted in center comes out clean. Cool inpan 10 minutes. Remove; cool on rack. Makes 1 loaf.

Pinon Bread------------------

1/2 cup pine nuts (sunflower seeds can be substituted)1 1/2 cup whole wheat bread flour2 tsp baking powder1/2 tsp salt1 tbsp brown sugar1 tbsp unsalted butter or vegetable oil3/4 cup water

Preheat oven to 400 F. Lightly grease one large or 2 small bakingsheets. You can make the breads by haned, mixing all the dryingredients, cutting in the butter, then adding water. Or you can

do it the easy way and put the dry ingredients in a food processorand then add butter and process until a fine meal is formed. Witheprocessor running slowly add the water and process until a doughis formed, about 15 to 20 seconds. Turn dough out and knead briefly.Cover and let rest for 10 minutes. Cut the dough into 8 pieces,roll out each piece to a 5 inch round that is 1/8 inch thick. Placeon baking sheet and bake for 8 to 9 minutes.My changes: I substitute 1/2 cup cornmeal (native americans certainlycould have used that) for wheat flour. Since there is plenty offat in the pine nuts, I use 1 tbsp lowfat sourcream instead ofbutter. I keep the dough in the refrigerator and roll out a few ata time and cook them on the griddle. Delicious.

Poppy Seed Bread

--------------------------

3 cups flour2 cups sugar3 eggs1 1/2 tsp baking powder1 1/2 tsp salt1 1/2 Tbls poppyseeds1 1/2 cup milk3/4 cup vegetable oil1 1/2 tsp vanilla1 1/2 tsp almond extract1 1/2 tsp butter flavoring

Combine all ingredients in a large bowl; beat 2 minutes at mediumspeed. Spoon batter into 2 greased and floured loaf pans. Bake at350 F for 1 hour or until test done with toothpick. Cool in pansfor 10 minutes, remove from pans and cool completely.

Praline Apple Bread-------------------------------

1 cup sugar8 oz carton dairy sour cream


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2 eggs2 tsp vanilla2 cups flour2 tsp baking powder1/2 tsp baking soda1/2 tsp salt

1 1/4 cups chopped, peeled tart apples

1 cup chopped pecans (optional)

1/4 cup butter1/4 cup brown sugar

Beat together white sugar, sour cream, eggs, and vanilla on lowspeed, then beat on medium speed for 2 minutes. Stir together thedry ingredients and add to sour cream mix, beating on low untilcombined. Stir in apple and 1/2 cup pecans.Turn into a greased 9 x 5 x 3 inch loaf pan. Sprinkle with remainingchopped pecans. Press lightly into batter.Bake at 350 degrees for 55 to 60 minutes, or until a toothpickinserted in center comes out clean. If necessary, cover looselywith foil the last 10 minutes to prevent over-browning. Cool in

pan on wire rack for 10 minutes.Meanwhnile, in a small saucepan, combine butter and brown sugarand cook and stir until mixture comes to a boil. Reduce heat andboil gently for 1 minutes. Remove bread from pan, drizzle top withbrown sugar mixture. Cool completely. Makes 1 loaf.

Pumpkin Almond Bread---------------------------------

1/2 c oil2/3 c brown sugar1/3 c sugar1 c mashed or caned pumpkin1 egg

1 T grated orange rind1 1/2 c flour1/2 t baking powder1 t baking soda1/2 t salt1/2 t ginger1/2 c toasted chopped or slivered almonds

Beat together the first 6 ingredients. Sift together the dryingredients and mix the two together. Stir in the almonds last.Grease and floured 1 loaf pan and bake at 350 for 1 hr.

Pumpkin Bread----------------------

1 1/2 cups sugar1/4 teaspoon baking powder1 teaspoon baking soda3/4 teaspoon salt1/2 teaspoon ground cloves1/2 teaspoon cinnamon (heaping)1 2/3 cup flour1/2 cup butter, softened1/2 cup water


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1 cup mashed pumpkin2 eggs1 cup chopped walnuts

Mix it all together and pour into greased and floured loaf pans. Makes one9x5" loaf or 2 mini loafs. Bake at 350* for 35-40 minutes. Insert knife intocenter and it should come out clean when done.

Pumpkin Cranberry Bread-----------------------------------

2/3 cup shortening2 2/3 cups sugar2 cups cooked pumpkin2/3 cup water4 eggs1 tsp cinnamon1 tsp ground cloves1 tsp baking powder2 tsp baking soda1 tsp salt3 1/3 cups flour

2/3 cup dried cranberries2/3 cup chopped pecans

Cream shortening and sugar. Add eggs one at a time blending well.Add pumpkin and water. Mix well. Combine next six ingredientsand add to pumpkin mixture. Blend well. Add cranberries and nuts.Pour into three small loaf pans (8x4) that have been buttered andfloured. Bake in an oven preheated to 350 for 1 hour and 10 minutes.Remove from oven and cool on a wire rack. Great with coffee.

Pumpkin Date Bread-----------------------------

1 2/3 c sugar

2/3 c vegetable oil2 ts vanilla4 eggs16 oz can pumpkin3 c flour2 ts baking soda1 ts cinnamon3/4 ts salt1/2 ts baking powder1/2 ts ground cloves1 c chopped dates

1/3 c packed brown sugar1/3 c chopped pecans1 tb margarine or butter, softend

Heat oven to 350. Grease bottoms only of 2 loaf pans. Preparepraline streusel by mixing ingredients until crumbly, reserve.Mix sugar, oil, vanilla, eggs and pumpin in large bowl. Stir inremaining ingredients except dates. Stir in dates.Pour batter into pans. Sprinkle with praline streusel. Bake 50to 60 minutes or until toothpick inserted in center comes out clean.cool 10 minutes. Loosen sides of loaves from pans, remove frompans. Cool completely on wire rack before slicing.


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Pumpkin Mincemeat Bread-------------------------------------

3 1/2 cups sifted all-purpose flour1 1/2 cups white sugar2 Tbsps. pumpkin pie spice2 tsps. baking soda1 1/2 tsps. salt

1 1/2 cups packed brown sugar4 eggs, slightly beaten2/3 cup water1 cup salad oil2 cups mashed, cooked, fresh or canned pumpkin9 oz box dry mincemeat, crumbled1 cup chopped walnuts

Into large bowl, sift flour, white sugar, pumpkin pie spice, bakingsoda and salt. Mix in brown sugar. Make a well in the center,add eggs, water, oil and pumpkin. Beat at low speed until ingredientsare blended, then beat at medium-high speed about three minutes.Stir in mincemeat and nuts. Pour into greased, floured pans andbake at 350 degrees until done. You may use loaf pans or coffee

cans. The dough will fit into four 1-pound coffee cans these shouldbe baked 50 to 60 minutes.Or you may use 3 (8 1/2 x 4 1/2 x 2 1/2") loaf pans; bake 55 to 65minutes.For 2 (9 1/2 x 5 1/2 x 2 3/4") loaf pans, bake 60 to 70 minutes.

Rice Bread---------------

21/2 cups brown rice flour1/2 cup potato flour1/3 cup cornstarch2 Tablespoons baking powder3/4 tsp salt

3 Tablespoons oil or butter2 Tablespoons honey12/3 cups milk2 eggs, slightly beaten

Preheat oven to 350 F. Grease an 8" x 4" loaf pan.Sift together rice flour, potato flour, cornstarch, baking powder,and salt. If using butter, cream the honey and butter and beat inmilk and eggs; if using oil, simply mix them all together, thencombine the wet and dry ingredients quickly and turn into thegreased pan. Bake about 45 minutes or a little longer. Let coolten minutes, then tip the loaf out of pan. Cool on rack for halfand hour before cutting.

Rhubarb Bread----------------------

1 egg1/2 cup honey1/2 cup butter, melted1 cup orange or pineapple juice1 1/2 cup rhubarb, chopped into 1/4 inch bits3/4 cup walnuts, chopped into 1/4 inch bits2 cups all-purpose flour


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2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1/4 tsp. ground ginger

Preheat the oven to 350 degrees. Line 2 small (7" by 3") greasedloaf pans with buttered wax paper.In a medium bowl beat the egg with the honey, butter, fruit juice,

rhubarb, and walnuts.In a separate bowl mix the flour, baking powder, baking soda, salt,and ground ginger. Mix the flour with the wet ingredients instages, starting with 1 cup flour stirred in. Thereafter, addflour 1 tbsp. at a time to form a batter that can be poured orspooned into the pans. Dumping all of the flour into the bowl atone time might result in a too-hard and too-stiff mixture. If thishappens, however, push it into the corner of the pans with moistenedfingers.Spread the batter into the corners with a spatula or your fingers.Leave the sides slightly higher than the center to allow for theloaf to expand and level off in the oven.Bake in the moderate oven for about 45 min. The loaves will befragile when they first come from the oven. Allow them to cool

for 10 min. before turning the pans on their side and gentlytugging the paper to loosen. Let the loaves age overnight beforeserving.

Rhubarb Hickory Nut Bread-------------------------------------

1 c rhubarb, coarsely chopped1 c sugar1 1/2 c flour1 1/2 ts baking powder1/2 ts baking soda1/2 ts salt1 egg

2 T milk4 T butter, melted1/2 c hickory nuts, coarsely chopped

Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more(even overnight) stirring once or twice. Toss the remaining sugarand all of the dry ingredients together to mix thoroughly. Beatthe egg lightly and stir into it 1/4 cup of the juice that therhubarb will have exuded after steeping, as well as the milk andmelted butter.Mix the dry ingredients into the wet, stirring just enough to mix.Fold in the rhubarb (if there is still more juice, drain it off)and the nuts. Scrape the batter into a buttered 8-inch loaf panand bake in a preheated 350 F oven for 1 hour. Let the loaf restin the pan 10 minutes before unmolding, then cool it on a rack.Makes one 8-inch loaf.

Shaker Cheddar Bread-------------------------------

1 1/2 c whole wheat flour1/2 c unbleached white flour2 t baking powder1 t salt1/4 c unsalted butter, softened (1/2 stick)


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1 1/2 c firmly packed grated sharp Cheddar cheese2 eggs, well beaten1 c low-fat milk1 T honey1 t dried dill (optional)

Preheat oven to 350F.Sift flours, baking powder, and salt together into a large mixing

bowl. Cut the butter into 4 or 5 bits. Blend it into the flourmixture by pressing it in with the tines of fork until the mixtureresembles a coarse meal. Stir in the grated cheese.In another bowl, combine the beaten eggs with the milk, honey, andoptional dill. Beat together until well blended. Add the wetmixture to the dry and beat together vigorously until thoroughlymixed. Pour the mixture into an oiled 9-by-5-by-3-inch aluminumloaf pan.Bake for about 50 minutes, or until the top is nicely browned anda knife inserted into the center tests clean. When the loaf iscool enough to handle, remove it from its pan and allow it to coolon a rack.Note: This bread freezes beautifully, so you may like to doublethe recipe to make one loaf to freeze for later use.

Southern Egg Bread-----------------------------

2 c White corn meal1 ts Salt1 tb Baking powder3 Eggs1 tb Fat; melted1 1/2 c Milk1 c Cold boiled rice

Sift the corn meal, salt and baking powder. Beat the eggs well and add to the corn meal; add melted fat, milk and rice.

Beat thoroughly. Pour into a shallow, well greased pan and bake about half an hour in a hot oven - about 425 degrees.

Squash Bread---------------------

1 cup cooking oil3 cup peeled and cut up squash3 eggs3 cup sugar3 cup plain flour1 cup chopped nuts3 Tbsp. cinnamon1/4 tsp. salt1/4 tsp. baking powder1/4 tsp. baking sodaPut oil and squash in blender and blend until liquid. Pour intomixing bowl. Add remaining ingredients.Blend well with mixer; pour into 2 greased and floured loaf pans.Bake at 350 degrees for 45 to 55 minutes. These may be wrapped infoil and frozen.

Strawberry Bread


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-------------------------

Combine:3 cups flour1/2 cup non-fat dry milk1 tsp. soda2 cups sugar1 tsp. salt

1 tblsp. ground cinnamon

Make a well in the above and add:

1-1/4 cups vegetable oilStir just until moist. Then stir in:

16 oz. pkg. frozen, whole strawberries chopped fine (2 heaping cups fresh)3 eggs, beaten1/4 tsp. red food coloring1-1/4 cups pecans, chopped

Grease two 8-inch loaf pans. Put wax paper in bottom of pans and grease again. Spoon batter into pans. Bake 1 hour at

350F or less. Let stand overnight before slicing.

Strawberry Pecan Bread---------------------------------

2 eggs1 cup granulated sugar1 1/2 cups all-purpose flour2 teaspoons ground cinnamon1/2 teaspoon salt1 teaspoon baking soda1 10-ounce package frozen, sliced strawberries or red raspberries insyrup, partially thawed1 1/2 cups coarsely chopped pecans or walnuts1/2 cup oil

Beat eggs, sugar and oil until well combined. Add flour, cinnamon,baking soda and salt. Beat until well blended (batter should bethick). Stir in the partially thawed, undrained berries and the nuts.Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for55-65 minutes, or until tester comes out clean.Let cool in pan for 10 minutes. Remove from pan and cool completelyon a wire rack. Wrap and store in refrigerator.

Sweet Potato Cherry Bread---------------------------------------

1 3/4 cup flour1 teaspoon baking soda1 teaspoon cinnamon3 eggs1/2 cup milk1/2 cup maraschino cherries15 oz. can sweet potato (or yams) drained1/4 cup chopped pecans or walnuts1 1/2 cup sugar1/4 teaspoon salt1 teaspoon pumpkin spice3/4 cup vegetable oil1/4 cup raisins


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1 teaspoon vanilla

Combine and mix flour, sugar, salt, soda, cinnamon, pumpkin spicewell. Add eggs, oil and milk stirring until smooth. Blend in sweetpotatoes, raisins, nuts, cherries and vanilla.Pour into well greased bread pan that has been lightly floured.Bake approximately 1 hour at 325 (check at 50 minutes), checkingby inserting tester to be sure it is done. Tester will come out

clean.

Sweet Potato Cranberry Nutbread----------------------------------------------

3/4 c fresh sweet potato, peeled, cooked, mashed (1 large)3/4 c brown sugar, firmly packed1/4 c butter or margarine, melted3 eggs, slightly beaten1 ts grated orange peel1/3 c fresh orange juice2 1/2 c all-purpose flour, sifted1 1/2 ts baking powder1/2 ts baking soda

1/2 ts salt1/4 ts ground cinnamon1/8 ts ground mace1 c fresh cranberries, coarsely chopped1/2 c nuts, chopped

To cook sweet potato, boil in water to cover 30 to 40 minutes, orbake in a preheated 350 degree F. oven 40 minutes until tender.Cool, peel and mash. In large mixing bowl, combine 3/4 cup mashedsweet potato, brown sugar, butter, eggs, orange peel, and orangejuice. Stir together flour, baking powder, baking soda, salt,cinnamon and mace, blend into sweet potato mixture. Stir incranberries and nuts. Pour into greased and floured 9" x 5" x 3"loaf pan. Bake in preheated 350 degree F. oven 50 to 60 minutes

or until cake tester inserted in center comes out clean. Removefrom pan, cool. Wrap in foil or plastic wrap. Store overnightfor easy slicing. Makes 1 loaf.

Sweet Potato Raisin Bread--------------------------------------

3 c bread flour4 tbsp rolled oats1/2 to 1 tsp ground cinnamon2 pinches nutmeg1 1/2 tsp salt2 tbsp dark brown sugar2 tsp yeast3 tbsp non fat dry milk, optional3 tbsp margarine or butter3/4 c mashed sweet potatoes1/2 - 3/4 c water

When your machine says it is time to add stuff or 5 or 10 minutesbefore second kneading is complete, add: 1/2 cup dark raisins and1/3 c pecans. Bake on light or medium cycle.

Sweet Potato Zucchini Bread


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-----------------------------------------

2 cups all purpose flour2 tsp. ground cinnamon1 tsp. baking soda1/4 tsp. baking powder1/4 tsp. salt2 cups sugar

1/3 cup vegetable oil3 large eggs1 tsp. vanilla extract1 1/2 cups grated zucchini1 1/2 cups grated peeled sweet potato1 cup chopped walnuts, toasted

Preheat oven to 350F. Butter and flour 9x5x3-inch loaf pan. Siftfirst 5 ingredients into medium bowl. Beat sugar, oil, eggs, andvanilla to blend in large bowl. Mix in zucchini and sweet potato.Add dry ingredients and walnuts and stir well.Transfer batter to buttered and floured pan. Bake until testerinserted into centre comes out clean, about 1 hour 20 minutes.Cool bread in pan on rack for 15 minutes. Cut around bread to

loosen. Turn out onto rack and cool completely. (Can be prepared1 day ahead. Wrap in foil and let stand at room temperature.)

Walnut Bread-------------------

1 cup (8 oz.) chopped walnuts1 1/2 cups (12 oz.) all-purpose flour1 cup (8 oz) whole-wheat flour1 Tablespoon baking powder1 teaspoon saltzest from 1 medium orange1 large egg

2 cups (16 oz. or 1 pint) milk1/4 cup (4 oz.) pure maple syrup3 Tablespoons unsalted butter, melted

In a large bowl mix walnuts, flours, baking powder, salt, and orangezest. In another bowl beat egg, add milk, syrup and butter andbeat until smooth.Add milk mixture to dry ingredients and stir quickly to combine.Do not over mix. Pour into a buttered and floured loaf pan andbake in preheated 350 F oven for about 40 - 45 minutes or untilwell risen and golden and toothpick inserted in center comes outclean. Cool in pan for about 3 minutes then turn out onto rackand cool completely.

Whole Wheat Spice-----------------------------

1 cup all-purpose flour2 teaspoons baking soda1/4 teaspoon salt1/4 teaspoon nutmeg1/4 teaspoon allspice1/2 teaspoon cinnamon1/2 cup whole wheat flour


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1/4 cup (1/2 stick) butter or other shortening3/4 cup sugar2 eggs, room temperature2/3 cup milk1/2 teaspoon vanilla1/2 cup chopped walnuts

Baking Pan: One medium (8-1/2 X 4-1/2) loaf pan, greased or Teflon,

metal or glass. If the latter, reduce oven heat 25 degrees. Thisloaf has a tendency to stick in the pan. Line the bottom (and thesides, if you wish) with a piece of wax paper which is coatedlightly with oil or butter.In a bowl sift or stir together the flour, baking soda, salt,nutmeg, allspice, and cinnamon. Measure in the whole wheat. In aseparate bowl cream the butter and sugar. Break in one egg at atime, beating each well.Alternately, pour and stir the milk and the dry ingredients intothe bowl with the egg mixture. Add vanilla. Beat until the mixtureis smooth, and add walnuts.Forming: Pour batter into pan. Push the batter into the cornersand leave a slight depression down the center to offset ovenexpansion. Set aside for 5 minutes while the oven preheats to 350

degrees.Baking: 1 hour. Place pan in oven and bake until the crust isdeep brown. Test with a wooden toothpick inserted into the centerof the loaf. If it comes out clean and dry, the bread is baked. Ifbatter clings to the pick, return the loaf to the oven for anadditional 10 minutes. Test again.Remove bread from the oven. (This loaf is fragile when first takenfrom the oven.) Leave in the pan for 5 or 10 minutes, then turnthe pan on its side and gently pull out the loaf by tugging on thewax paper or coaxing it with a metal spatula.

Zucchini Banana Bread----------------------------------

2 Eggs1 c Applesauce2 ts Vanilla1 1/2 c Sugar2 c Grated Zucchini1 sm Mashed Banana (Soft)2 c White Flour1 c Whole Wheat Flour1 ts Baking Power3/4 ts Baking Soda1 ts Cinnamon3/4 ts Salt1 c Chopped Nuts1/2 c Golden Raisins1/2 c Dark Raisins

* This recipe uses applesauce instead of oil to reduce total fat*Beat eggs. Add the applesauce, vanilla, sugar, zucchini and banana.Mix together well and add remaining ingredients.Pour into 2 greased and floured loaf pans (approx. 3x9x3 deep.)Preheat oven to 350 deg. and bake for 45 minutes to 1 hour, or untiltoothpick inserted in center comes out clean.Makes two loafs.


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Zucchini Walnut Bread--------------------------------

3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 tablespoon ground cinnamon1/4 teaspoon baking powder

3 eggs2 cups white sugar1 tablespoon vanilla extract1 cup vegetable oil3 cups grated zucchini1 cup chopped walnuts

1 Preheat oven to 350 degrees F (175 degrees C).2 Sift together flour, salt, soda, cinnamon, baking powder.3 Beat eggs. Add and mix well sugar, vanilla, and oil.

Add zucchini to egg mixture. Add dry ingredients, mixingwell. Stir in nuts if desired. Pour into 2 ungreased loaf pans.

4 Bake at 350 degrees F (175 degrees C) for 1 hour.

90 incredible quick bread recipes!!!

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