Butter Pecan Bread Recipe: Makes 1 loaf

Sent: 10/15/2008 4:23 AM

From:

Sent: 10/14/2008 2:55 PM

Thanksgiving Marmalade Pumpkin Bread

For the bread:
1 1/2 C. all-purpose flour
1/2 C. packed light brown sugar
1/2 C. granulated sugar
1 T. pumpkin pie spice
1 1/2 t. baking powder
1/2 t. ground cinnamon
1/4 t. salt

3 eggs
2/3 C. solid pack pumpkin
1/3 C. butter, melted
1/4 C. orange marmalade
1 T. orange liqueur or orange juice

For the marmalade glaze:
2 T. orange marmalade
1 T. orange liqueur or orange juice

To make bread:
In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, and salt; set aside. In a medium bowl, beat eggs. Beat in pumpkin, margarine, marmalade, and liqueur. Beat in dry ingredients.

Spoon into greased 9-by-5-inch loaf pan. Tap on counter to release air bubbles. Bake in preheated 350°F. oven for 40 to 45 minutes or until wooden pick comes out clean. Cool 10 minutes in pan; cool completely on wire rack.

Drizzle with Marmalade Glaze and slice. May be made several days in advance and may be frozen.

To make marmalade glaze:
In small bowl, combine marmalade and liquid. Then drizzle on cooled bread.

Yield: 1 loaf

Message 5 of 18 in Discussion

From:

Sent: 10/15/2008 4:24 AM

From:

Sent: 10/14/2008 2:57 PM

Thanksgiving Cranberry Bread

1/4 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup chopped cranberries
1/2 cup water
1/2 teaspoon vanilla
1-3/4 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts

Grease and flour a loaf pan. Cream the butter (or margarine) and sugar together in a large mixing bowl. Beat in the eggs with an electric mixer. Stir in the cranberries, water, and vanilla. Sift the flour, baking soda, baking powder, salt, and cinnamon together and stir in with the batter. Add the chopped walnuts to the mixture and pour in the loaf pan. Bake at 350 degrees for 55 minutes. Test with a toothpick.

Message 6 of 18 in Discussion

From:

Sent: 10/15/2008 6:18 PM

From:

Jolene· (Original Message)

Sent: 10/14/2008 6:37 AM

Dried Fruit Harvest Bread

4 cups mixed dried fruit such as cherries, raisins, apples, pears, apricots, cranberries, figs, prunes, dates or papaya
1 cup water
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
2 teaspoons baking soda
1/2 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
Pinch of freshly ground black pepper
3/4 cup canola oil
2 eggs, beaten
1/4 cup dark molasses
1/2 cup packed brown sugar
2 tablespoons bourbon
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and lightly flour two 7-by-3-inch loaf pans. Chop the fruit into uniform pieces. Heat the water in a saucepan, add the dried fruit and bring to a simmer. Remove from heat, cover and let sit for 10 minutes, or until fruit is soft.

Sift together the flours, granulated sugar, baking soda, cinnamon, cloves, salt and pepper. Set aside.

In a large mixing bowl, combine the oil, eggs, molasses, brown sugar, bourbon and vanilla. Stir in the dry ingredients. Drain the softened fruit and add to the batter. Divide the batter between the loaf pans. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Let the loaves cool in the pan for 15 minutes, then turn them out and cool completely on wire racks.

12 servings

Message 7 of 18 in Discussion

From:

Sent: 10/15/2008 6:19 PM

From:

Sent: 10/14/2008 6:55 AM

Pumpkin Bread

2/3 cup canola oil
4 large eggs
3 cups of sugar
Add and blend:
2/3 cup of water
2 cups cooked pumpkin (1 - 15 oz. can of Libby's Solid Packed Pumpkin)
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. baking powder
1 tsp. cinnamon
2 tsps. baking soda

Gradually add and mix until well blended, approximately 1 -1-1/2 minutes, 3-1/3 cups all -purpose flour Pour into two (2) greased bread pans and bake at 350 degrees for 1 hour or until tested done.

Note: 1/2 raisins may be added, for each loaf, if desired.

May be frozen.

Message 8 of 18 in Discussion

From:

Sent: 10/15/2008 6:19 PM

From:

Sent: 10/14/2008 6:56 AM

Holiday Fruit Nut Bread

1/2 cup butter
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups flour
1 tsp. soda
1 & 1/4 cups nuts
1/4 cup chocolate chips
1/4cup maraschino cherries

Cream butter and sugar and add beaten eggs, then mashed bananas. Sift flour, salt and soda together. Stir just to moisten and then stir in nuts, chocolate chips and maraschino cherries. Bake in a greased 9 by 5 by 3 inch loaf pan at 350° for about 40 minutes.

Message 9 of 18 in Discussion

From:

Sent: 10/15/2008 6:21 PM

From:

Sent: 10/14/2008 7:02 AM

Zucchini Pineapple Bread

3 eggs
2 cups sugar
1 cup oil
2 cups grated zucchini, unpeeled
2 tsp. vanilla
3 cups all purpose flour, sifted
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1 cup chopped pecans
1 can (8 oz.) crushed pineapple, drained
1 cup raisins (optional)

Beat together the eggs, sugar and oil. Add zucchini and vanilla. Sift together the flour, salt, baking soda, baking powder and cinnamon. Fold in pecans, pineapple and raisins. Divide batter into two, 9 inch loaf pans. Bake at 325°, 50-55 minutes, or until toothpick tests clean in center. Cool thoroughly before slicing.

Message 10 of 18 in Discussion

From:

Sent: 10/15/2008 6:22 PM

From:

Sent: 10/14/2008 7:11 AM

Scrumptious Sweet Tater Bread

Non-stick baking spray with flour
1 stick (8 tablespoons) butter, at room temperature
1 cup sugar
2 eggs, large
1 can (15 ounces) sweet potatoes or yams, drained and mashed
1/2 cup canned evaporated milk
1/2 teaspoon vanilla extract
Grated zest of 1/2 lemon or 1/8 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with baking spray.

Beat butter and sugar in a large bowl using an electric mixer on high speed until combined, about 1 minute. Beat in eggs, one at a time. Beat in sweet potatoes, evaporated milk, vanilla and lemon zest.

Mix flour, baking soda and salt in a separate bowl. Gradually beat flour mixture into the sweet-potato mixture at low speed, scraping sides of the bowl with a rubber spatula. Spread evenly in the pan.

Bake for 1 1/4 hour or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert on the wire rack, turn right side up and cool completely.

Message 11 of 18 in Discussion

From:

Sent: 10/15/2008 6:23 PM

From:

Sent: 10/14/2008 7:14 AM

Apricot Cranberry Bread

1 1/2 cups unbleached all purpose flour
1 cup whole wheat pastry flour (available in health-food stores)
1 1/4 cups uncooked old fashioned rolled oats
1 Tablespoon baking powder
1 Tablespoon ground cardamom
1 teaspoon ground allspice
1 1/2 cups butter softened (sweet)(no salt)
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 jumbo eggs
2 cups chopped fresh cranberries
1 1/2 cups chopped dried apricots
Grated peel of 1 orange
1 1/2 cups milk
1/2 cup fresh orange juice
1/4 cup sour cream

Preheat the oven to 375 F. Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans.

In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice.

In another large bowl, using an electric mixer fitted with the paddle, beat together the butter and sugars until combined. One at a time, beat in the eggs, scrapping the side of the bowl occasionally. Mix in the cranberries, apricots, and grated orange peel. Beat in the milk, juice, and sour cream until combined. Add the flour mixture and mix just until blended.

Divide the batter evenly between the pans, smoothing the surfaces. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of each loaf comes out dry. Transfer the loaves in the pans to wire racks to cool for 5 minutes. Remove the loaves from the pans and cool completely. When the loaves are cold, store them in an airtight container at cool room temperature. This bread freezes well.

Message 12 of 18 in Discussion

From:

Sent: 10/15/2008 6:24 PM

From:

Kitabel (Original Message)

Sent: 10/14/2008 5:14 AM

Butter Pecan Bread Recipe: Makes 1 loaf

Ingredients

2-1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup light brown sugar, packed
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter
1 cup chopped pecans

Method

Sift together the flour, baking powder, soda, salt, and spices; blend in brown sugar. Combine egg, buttermilk, and butter; add to flour mixture, stirring to blend well. Stir in chopped nuts. Turn batter into a greased and floured 9-by-5-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in center comes out clean.gh is just slightly tacky. But smooth and elastic. Knead for 8 - 10 minutes.

Message 13 of 18 in Discussion

From:

Sent: 10/15/2008 6:25 PM

From:

Sent: 10/14/2008 5:16 AM

Cranberry Raisin Bread Recipe: Makes 1 loaf

Ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated orange peel
1/4 cup butter melted (1/2 stick)
1 egg, slightly beaten
3/4 cup orange juice
1 1/2 cups raisins
1 cup fresh or frozen cranberries (chopped)
1/2 cup chopped pecans

Method

Preheat oven to 350 degrees. Grease a 9 1/2 x 5 1/2 inch loaf pan. Into a bowl mix all the ingredients together, start with the flour and work your way down the list. Then put the mixture into the loaf pan once all the ingredients are blended. Back for 1 hour. Take it out of the loaf pan and let it cool on a rack.

Message 14 of 18 in Discussion

From:

Sent: 10/15/2008 6:27 PM

From:

Sent: 10/14/2008 5:18 AM

Pumpkin Bread Recipe: Makes 1 loaf

Ingredients

4 cups sugar (half white; half brown; or all brown)
4 cups pumpkin
1 cup chopped nuts (optional)
1 cup raisins
5 cups flour
1 cup vegetable oil
1/2 cup chopped dried fruit(s) (optional) (suggest apricots, peaches, or apples)
1 teaspoon lemon & orange zest (optional)
1/4 teaspoon nutmeg & allspice (optional)
1or2 oz. rum (optional)
2 tablespoons water
4 teaspoons cinnamon
4 teaspoons soda
1 teaspoon cloves
1 teaspoon salt

Method

Stir together the pumpkin, water, oil, sugar and spice mixture. Sift flour mixture into liquid mixture and stir. Add fruits and nuts. Pour into greased 1-quart loaf pans. Bake at 350-degrees for 1 hour or until the toothpick test is passed.

Message 15 of 18 in Discussion

From:

Sent: 10/15/2008 6:27 PM

From:

Sent: 10/14/2008 5:19 AM

Grainy Orange Bread Recipe: Makes 3 loaves

Ingredients

2 1/2 cups water
1 cup oatmeal
2 package active dry yeast
1 1/2 teaspoon salt
peel from 1 orange
1/3 cup butter
1/4 cup molasses
1 cup warm milk
1 1/2 cups barley flour
1 cup rye flour
3-4 cups flour

Method

In a saucepan add 2 cups of water and the oatmeal. Bring to a boil and cook for 1 minute after. Be sure to continually stir. Pour into a large mixing bowl and allow to cool to lukewarm. In a small bowl add the remaining 1/2 cup of warm water and sprinkle the yeast on top. Allow to activate, this will take about 5 minutes. Grate the rind from a large orange. After the oatmeal has cooled add the yeast, orange peel, butter, molasses and salt. Mix together, then add the warm milk. In another bowl combine the flours and slowly add to the oatmeal mixture. Knead the dough for 8 minutes till sooth and elastic. Place into a greased bowl and cover to rise for 60-90 minutes or till double. Pour out dough and knead to remove the air bubbles. Divide dough into 3 parts. Shape into loaves. Place into 3 greased 9x5 loaf pans. Cover again and allow to rise. Bake in a 375 preheated oven for 35-40 minutes. Cool on a wire rack.

Message 16 of 18 in Discussion

From:

Sent: 10/15/2008 6:28 PM

From:

Sent: 10/14/2008 5:21 AM

Honey Lemon Wheat Bread Recipe: Makes 2 loaves

Ingredients

3 cup flour (all-purpose)
2 1/2 cup whole wheat flour
2 packages yeast (instant yeast)
1 tablespoon salt
1/4 cup liquid honey
3 tablespoons shortening ( melted)
1 tablespoon lemon rind (grated)
2 1/4 cup hot water

Method

Pour lukewarm water in a bowl and sprinkle yeast on top; set aside for 5 min. In a small saucepan add buttermilk and shortening. Heat till shortening is melted. Do not over heat. Set aside till lukewarm. In a large bowl add white flour, 1 cup of whole wheat flour, brown sugar, baking soda & salt. Pour in yeast mixture and buttermilk mixture. Mix for a few minutes. Add remaining whole wheat flour, 1/2 cup at a time. You may want to put dough on a floured surface and knead in the whole wheat flour. Knead for about 8 min. until smooth and elastic. Place into a greased bowl turning dough to coat all sides. Cover with plastic wrap, till double. Punch down dough. Cut dough into two loaves and place in loaf pans. Cover and allow to double in size. Place in oven at 425 F for 35-40 min. Cool on wire rack.

Message 17 of 18 in Discussion

From:

Sent: 10/15/2008 6:28 PM

From:

Sent: 10/14/2008 5:22 AM

Maple Fruit Bread Recipe: Makes 1 loaf

Ingredients

1 teaspoon sugar
1/2 cup lukewarm milk
1/2 cup lukewarm water
1/4 oz package yeast
2 cups flour
1/2 teaspoon salt
1/4 cup maple syrup

1 tablespoon molasses
1 tablespoon butter
1 cup golden raisins
2 tablespoons mixed candied peel
1/3 cup chopped pecans
1 teaspoon liquid honey

Method

In a bowl add 1 teaspoon of sugar and add lukewarm milk and water, mix in the yeast. Set aside for 5 minutes or until foamy. In a bowl sift the flour and salt together. In a small saucepan heat the maple syrup, molasses and butter together. Then allow to become lukewarm. Add the maple mixture and the yeast mixture to the flour. Mix into a dough. Knead the dough for 10 minutes. Knead in the dried fruit and nuts. Place the dough into a clean oiled bowl; cover and allow to rise for 1 hour. The dough will not rise very much. Pour out the dough and knead for 5 minutes. Place dough into a greased loaf pan. Cover and allow to rise for 1 hour again. Preheat the oven to 400 degrees. Bake for 45 minutes. While the bread is still hot, glaze the top with honey and bake for another 3 minutes. Leave the bread in the pan for 10 minutes before removing. Cool on a rack.

Message 18 of 18 in Discussion

From: