90 Incredible Quick Bread Recipes!!!

---------------------------------------------------Apple Cinnamon Oatmeal Bread Apple Molasses Bread Apple Raisin Bread Applesauce Raisin Bread Apricot Nut Bread Baking Powder Bread Banana Bread Banana Bread #2 Banana Cream Chip Bread Banana Lime Bread Banana Mango bread Banana Nut Bread Bannock Beer Bread Blueberry Nut Bread Boston Brown Bread Brown Bread Carrot Pineapple Bread Carrot Raisin Bread Cheddar Date Nut Loaf Cheddar Dill Bread Cheddar Cheese Bread Cheese & Herb Bread Chocolate Apple Bread Chocolate Banana Bread Chocolate Hazelnut Loaf Chocolate Pistachio Orange Loaf Chop Suey Bread Cinnamon Bread Coconut Bread Coconut Banana Bread Cowboy Bread Cranberry Lemon Bread Cranberry Orange Bread Date Nut Bread Dill Buttermilk Bread Double Dilled Cheddar Loaf Double Wheat Loaf Dried Apricot Pecan Bread Dutch Honey Bread Eggnog Bread Garden Loaf Garlic Thyme Corn Sticks Glazed Apple Bread Gumdrop Bread Hawaiian Bread Herb Bread Hobo Bread Irish Soda Bread Jamaican Cocoa Kiwi Walnut Bread Lemon Blueberry Bread Lemon Bread Lemon Poppy Seed Bread Mincemeat Bread Onion Zucchini Bread Orange Banana Bread

Orange Marmalade Bread Orange Pineapple Bread Orange tea Bread Papaya Bread Peanut Butter Bread Pear nut Bread Pina Colada Bread Pineapple Macadamia Nut Bread Pineapple Spice Bread Pinon Bread Poppy Seed Bread Praline Apple Bread Pumpkin Almond Bread Pumpkin Bread Pumpkin Cranberry Bread Pumpkin Date Bread Pumpkin Mincemeat Bread Rice Bread Rhubarb Bread Rhubarb Hickory Nut Bread Shaker Cheddar Bread Southern Egg Bread Squash Bread Strawberry Bread Strawberry Pecan Bread Sweet Potato Cherry Bread Sweet Potato Cranberry Nutbread Sweet Potato Raisin Bread Sweet Potato Zucchini Bread Walnut Bread Whole Wheat Spice Zucchini Banana Bread Zucchini Walnut Bread --------------------------------------------------Apple Cinnamon Oatmeal Bread ---------------------------------------------1/4 cup butter, softened 1 cup white sugar 1 cup chunky applesauce 1-1/2 teaspoons ground cinnamon 2 packets instant apple cinnamon oatmeal (single serving size) 2 eggs 1 teaspoon baking soda 1-1/2 cups all-purpose flour 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal. 3 Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Apple Molasses Bread

--------------------------------1/2 cup butter 1 cup sugar 3 eggs 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup applesauce 1/4 cup dark molasses (treacle) 1 cup raisins 1/2 cup chopped nuts (1) Preheat oven to 350 deg. F. (2) In a large bowl, cream butter and sugar until light and fluffy. (3) Add eggs, one at a time, beating well after each addition. (4) Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. (5) Add dry ingredients alternately with applesauce mixture 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 a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. Apple Raisin Bread ---------------------------1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1-1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 2/3 cup packed brown sugar 1 cup rolled oats 1-1/2 cups grated apple 1/4 cup chopped walnuts 1/4 cup raisins 2 eggs 1/4 cup milk 1/4 cup vegetable oil 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. 2 In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients 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

1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1-1/2 teaspoons ground cinnamon 1 cup quick cooking oats 3/4 cup packed brown sugar 3/4 cup raisins 1-1/4 cups applesauce 1/3 cup vegetable oil 2 eggs, beaten 1/4 cup milk 1/4 cup apple juice 1 Preheat oven to 350 degrees F (175 degrees C). Grease and 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 pan immediately, and cool on a wire rack. Apricot Nut Bread --------------------------2-1/2 cups all-purpose flour 1 cup chopped dried apricots 2/3 cup sugar 1/2 cup chopped walnuts 1 tablespoon baking powder 1 teaspoon salt 4 teaspoons grated orange rind 1 cup orange juice 1/2 cup 1% low-fat milk 3 tablespoons unsweetened applesauce 2 egg whites, lightly beaten Vegetable cooking spray INSTRUCTIONS: Combine first 7 ingredients in a large bowl. Combine juice and the next 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. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pan; let cool on a wire rack. Yield: 16 servings. Baking Powder Bread -----------------------------2 c Fine whole wheat flour 4 ts Baking powder 1 c Milk; about 2 ts Sugar 1 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 -------------------

2 1/2 c All-Purpose Flour 2 ts Baking Powder 1 ts Baking Soda 1 ts Cinnamon, ground 1/2 c Applesauce 1 c Granulated Sugar 3 Egg Whites 4 Bananas, ripe, peeled mashed 1 ts Vanilla Extract Preheat oven to 350 degrees. Spray a 9 * 5 loaf pan with non-stick cooking spray. Combine flour, baking powder, baking soda and cinnamon and set aside. In a larger bowl, whisk together applesauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir gently to blend. Pour batter into prepared loaf pan and bake for 50 - 60 minutes or until knife inserted comes out clean. Cool bread completely before slicing. Banana Bread #2 ------------------------1 3/4 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground ginger 1/4 ts Ground allspice 1/4 ts Grated nutmeg 1 ts Grated lemon peel 1/4 c Ground almonds 1/2 c Butter or margarine 3/4 c Sugar 2 Eggs 1 1/2 c Mashed banana (4 medium -bananas) 1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Sift flour,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 until thoroughly 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 until toothpick inserted in center comes out clean. 5. Cool in pan on wire rack 10 minutes. Invert from pan and cool completely on rack. Banana Cream Chip Bread ------------------------------------1/2 cup butter 1 3oz pkg cream cheese 1 cup packed brown sugar 2 medium bananas, mashed 1 egg 1/4 cup sour cream 1-1/2 cups flour 3/4 cup mini chocolate chips

1 tsp. baking soda 1 tsp. baking powder 1/2 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 and salt. Add to butter mixture and stir together just until mixed. Pour into buttered 5x9 loaf pan. Bake in 325 degree oven for 1 to 1-1/4 hrs. or until edges pull from pan sides. Run a knife around edge and turn bread onto a rack. Let cool. Banana Mango Bread ------------------------------1 c butter 1 1/4 c packed brown sugar 3 eggs 3 c self-raising cake flour 1/2 ts salt 1/2 ts cinnamon 1/4 ts grated fresh nutmeg 1 1/2 c mashed ripe bananas 1 small ripe mango, peeled and mashed 1 c golden raisins 1/2 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, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined, fold in raisins and nuts. Pour batter into 2 greased 8-1/2 by 4-1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. 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 flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 cup sugar 2 large eggs 1/2 cup canola oil 3 medium overripe bananas, mashed (1 1/4 cups) 1 teaspoon pure vanilla extract MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months. 1. Preheat the oven to 350. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until

fragrant; let cool. 2. In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients 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 until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely. Banana Lime Bread --------------------------1/2 cup shortening 3/4 cup brown sugar 2 Tbsp white vinegar 3 Ripe bananas, mashed 3 Tbsp water 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp ginger powder 3/4 cup coconut, grated 1 tsp baking powder 2 cup white flour 1/4 cup brown sugar 1 Tbsp oil 1 Tbsp rum 3 Tbsp lime juice Beat shortening for a few seconds. Add brown sugar and beat till well blended and creamy. Stir in vinegar, bananas, water and lime juice. Ensure that all ingredients are well mixed. Add salt, ginger and grated coconut. Mix well. Stir in baking powder. Sift flour and beat with a wooden spoon till well blended and smooth. Transfer into a greased loaf pan and bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum and lime juice in a small pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides. Bannock --------------3 cups flour 1 tsp salt 2 Tbsp baking powder 1 Tbsp sugar 2 Tbsp lard 3 cups cold water Mix the flour, salt, baking powder, sugar and lard. Stir in enough cold water to make a thick batter that will pour. Combine quickly until smooth and pour at once into a greased baking pan. Fill the pan to half-full. Bake in a 400 F oven for 35-45 minutes. Serve with butter and honey or a wild berry jam.

Bannock will not dry up or become mouldy and will keep longer than yeast bread. Beer Bread ---------------12 oz can beer 2 Tablespoons sugar 3 cups self rising flour Mix flour and sugar together, stir in beer Pour into a very well greased pan Bake one hour at 350 degrees serve hot or toast. Blueberry Nut Bread ---------------------------2 cups flour 1/4 teaspoon salt 3 teaspoons baking powder 1 cup sugar 1 cup blueberries 1/2 cup chopped walnuts or pecans 2 eggs, well beaten 1 cup milk 3 tablespoons oil Sift together the flour, salt, baking powder, and sugar. Add the berries and nuts. Combine the eggs, milk, and oil and stir in just to moisten. Pour into a wax paper-lined 9 x 5 x 3-inch loaf pan. Let stand 20 minutes. Preheat the oven to 350 degrees. Bake 1 hour, or until done. YIELD: One Loaf Boston Brown Bread -----------------------------1/2 c Corn meal 1 c White flour 1/2 c Graham flour 1/2 c Molasses 1/2 c Raisins 1/2 c Nuts 1 1/2 c Sour milk 2 ts Baking soda pn Salt Sift together the flours. Beat together the molasses, raisins, nuts, sour milk and baking soda. Add a pinch of salt; stir in flours. Turn into greased pans; let stand one hour. Bake about an hour in a 325 degree oven. Turn upside down to cool. Brown Bread ------------------1 1/2 c Graham flour 1/2 c White flour 1/2 ts Salt 1 ts Baking soda 1/2 c Sugar 1 c Sour milk Sift the flour, salt and baking soda twice. Add the sugar and milk and mix to a batter. Pour into a well greased pan and bake in a slow oven, 325 degrees, for about 40 minutes.

Carrot Pineapple Bread -------------------------------11/2 cup all purpose flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 2 eggs, beaten 1 cup vegetable oil 1 cup raw carrots, grated 1/2 cup pineapple, crushed, undrained 1 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 for 2 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 1 loaf. Carrot Raisin Bread --------------------------2 carrots, cut into 1" pieces 1 teaspoon ground cinnamon 1 teaspoon finely shredded orange peel 1/2 teaspoon ground nutmeg 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or margarine 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla 1/2 cup raisins In a saucepan, cook carrots in a small amount of boiling water about 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 and blend or process till the mixture is smooth. In a mixing bowl, stir together the flour, baking powder, baking soda, and salt; set aside. In a large mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add brown sugar and beat till fluffy. Add eggs and vanilla; beat well. Add flour mixture and carrot mixture alternately to beaten mixture, beating on low speed after each addition just till combined. Fold in raisins. Turn batter into two greased 8 x 4 x 2-inch loaf pans. Bake in a 350 degree oven for 35 to 40 minutes or till a wooden toothpick inserted near center comes out clean. Cool bread 10 minutes in pans. Remove from pans; cool thoroughly on wire racks. Makes 2 loaves. Cheddar Date Nut Loaf ------------------------------8 ounces (about 1 1/2 cups) pitted, chopped dates 3/4 cup boiling water

2 tablespoons butter 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1 egg, lightly beaten 1 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 inch loaf 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, stir together the flour, baking powder, baking soda, salt, and sugar. Add the date mixture and egg. Stir in the cheese and nuts just until blended. Spoon the mixture into the prepared pan or pans and bake 50 to 60 minutes for the large loaf or 45 minutes for the smaller loaves, or until they test done. Cool in the pan for 5 minutes, then turn out onto a rack to finish cooling. Refrigerate until serving. Cheddar Dill Bread --------------------------2 cups Self-rising flour 1 tablespoon Sugar 1/4 cup Butter or margarine 1 cup Cheddar cheese -- shredded 2 teaspoons Dill weed 1 Egg 3/4 cup Milk In a large bowl combine flour and sugar. Cut in butter until crumbly; stir in 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.) Pour into a greased 8 inch x 4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes or until bread tests done. Cool in pan 10 minutes before removing. Note: As substitute to self-rising flour, place 1 T. baking powder and 1 t. salt in a measuring cup. Add enough flour to equal 2 cups. Cheddar Cheese Bread -------------------------------2 cups flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 2 tsp dry mustard 1 cup sharp cheddar cheese, shredded 2 eggs 1 cup buttermilk 1/2 cup oil Combine first 6 ingredients; set aside. Beat milk, oil and eggs until well blended. Add to flour mixture; mix until moist. Pour into a well greased loaf pan. Bake at 375 degrees for about 45 minutes. Cool for 10 minutes. Invert on rack and cool. Cheese & Herb Bread ------------------------------

2 cups flour 1/4 tsp salt 2 tsp baking powder 2 tsp sugar 1/4 cup Margerine 1 cup cheese 1 1/2 tsp dill 2 tsp chopped chives (dry works fine) 3/4 cup milk 1 egg Preheat oven to 350 F Grease a standard loaf pan Sift together flour, salt, b.p. and sugar Cut margerine into flour mix until it looks like cornmeal Toss grated cheeses and herbs with flour mixture In 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 sugar 1/4 teaspoon ground cinnamon 1/4 cup finely chopped walnuts 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup margarine, softened 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 2 tablespoons buttermilk 1 cup chopped apples 1/2 cup walnuts 1/4 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. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping. 4 Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack. Chocolate Banana Bread -----------------------------------1 cup margarine, softened 2 cups white sugar

4 eggs 6 bananas, mashed 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking soda 1/4 cup unsweetened cocoa powder 1 cup lite sour cream 1 cup semisweet chocolate chips 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 2 In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans. 3 Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean. Chocolate Hazelnut Loaf ---------------------------------1/2 cup butter 3 oz bittersweet (or semi-sweet) chocolate 2/3 cup sugar 1 cup flour 1 cup flour 1/4 tsp baking soda 1/4 tsp baking powder 1/2 cup sour cream 2 eggs 1 tsp vanilla extract 1/2 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 mixing everything in this pan) over *low* heat. When butter is almost completely melted, add chocolate and melt it, watching it carefully to be sure it doesn't scorch. Remove from heat. and beat in sugar. When it is smooth, add flour, baking soda, and baking powder. Blend thoroughly. Add sour cream and blend well. By now the dough should be fairly cool, but if it is not, set aside or refrigerate for a little while to cool. Add eggs one at a time, beating well after each. Mix in vanilla extract. Gently fold in hazelnuts. Pour into loaf pan and bake 45-50 minutes or until tester comes out clean. Allow to cool 10 minutes in pan before turning out onto a cooling rack. If desired, glaze with a mixture of lots of powdered sugar blended with milk and vanilla or with melted chocolate, but I find it's rich enough with no added fancy stuff. I suspect it would work with other kinds of ground nuts or with no nuts at all, but have never tried it any other way. Chocolate Pistachio Orange Loaf --------------------------------------------3/4 c sugar 1/4 c butter, softened 2 eggs 1 1/2 c light sour cream 1 ts grated fresh orange peel 1 tb orange extract

3 c all-purpose flour 1 1/2 ts baking powder 1 ts salt 3/4 ts baking soda 1 c semi-sweet chocolate chips 1/2 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 2 minutes). Add eggs, continue beating until well mixed (1 to 2 minutes). Add light sour cream, grated orange peel and orange extract. Continue beating, 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 over mix. By hand, stir chocolate chips and chopped pistachios. Spoon batter into a greased 9" x 5" x 3" loaf pan. Bake for 60 to 70 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. Stir glaze ingredients together until smooth, drizzle over bread. Note: For a more tender crust, do not glaze immediately. Wrap loaf in plastic wrap, refrigerate overnight, then prepare glaze and drizzle over bread. Chop Suey Loaf ---------------------1 Tbsp. butter 1 egg 2 c. flour 1/2 tsp. salt 1/2 c. chopped nuts 1 c. sugar 1 c. milk 2 tsp. baking powder 1 tsp. vanilla 1/2 lb. dried fruit Mix and let rise 20 minutes. Bake in at about 350 degrees for 1 hour until done in loaf pan. Cinnamon Bread ------------------------2 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1-1/2 teaspoons ground cinnamon 1 teaspoon salt 1 cup buttermilk 1/4 cup vegetable oil 2 eggs 2 teaspoons vanilla extract 2 tablespoons white sugar 1 teaspoon ground cinnamon

2 teaspoons margarine 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. 2 Measure flour, 1 cup sugar, baking powder, soda, 1-1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs, and vanilla into large mixing bowl. Beat 3 minutes. Pour into a greased 9x5x3 inch loaf pan. Smooth top. Sprinkle with topping. 3 To make topping: Combine 2 tablespoons white sugar, 1 teaspoon cinnamon, and butter, mixing until crumbly. 4 Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. 5 Bake in 350 degree F (175 degree C) oven for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool. Coconut Bread ----------------------4 cups flour 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg, beaten 1 cup canned or fresh coconut milk or plain milk 1/2 cup butter 1 teaspoon vanilla extract 2 cups grated unswetetened coconut 1 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 two leaves 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 flour 1 ts baking soda 1/2 ts salt 10 tb butter 1/2 c sugar 1/2 c brown sugar 2 eggs 2 bananas, very ripe 1 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 and combine well. Mix in Bananas, then dry ingredients. Mix almost all 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 on top. Cowboy Bread -----------------------

2 c. flour 1 1/3 c. sugar 1/2 tsp. salt 1/2 c. butter or shortening plus 1 tablespoon 1 3/4 tsp. baking powder 1/2 tsp. soda 1/2 tsp.cinnamon 1/2 tsp. nutmeg 1 c. buttermilk 2 lg. eggs Blend flour, sugar, salt and butter (shortening) together until crumb-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 top of batter. Bake at 375 for 20 minutes. Cranberry Lemon Bread --------------------------------IN a medium bowl combine well: 2 cups all purpose flour 1 teasp. salt 1 teasp. baking soda 1 teasp. baking powder In a large bowl stir together 1/4 Vegetable shortening, softened 1 1/4 cup sugar 2 eggs 1/2 cups buttermilk 1/2 teasp vanilla Add flour mixture and stir the batter until just combined. Add 1 cup fresh or unthawed frozen cranberries, picked over 1 tables.freshly grated lemon rind. Stir in cranberries gently. Divind the batter into 6 greased loaf pans 4 1/2x2 3/8 x 1 1/2 inches and bake it in the middle of a preheated 350 degree oven for 30-40 minutes. The pread keeps, wrapped tightly in foil and chill, for up to one week or it may be frozen. Server the bread warm with softened butter. Cranberry Orange Bread ----------------------------------2 cups all-purpose flour 1 cup granulated sugar 1 1/2 tsp. baking powder 1 tsp. salt 1 egg, beaten 1 tsp. grated orange peel 3/4 cup orange juice 1/4 cup butter, melted 1/2 cup chopped walnuts or chopped pecans

2 cups chopped cranberries In mixing bowl, sift together flour, sugar, baking powder, salt and 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 (325F if using glass pans) for 45-60 minutes or until toothpick inserted in center comes out clean. Put on rack to cool. Date Nut Bread -----------------------8 oz pkg pitted dates 1 egg beaten 1 1/4 c boiling water 1 stick butter, room temp. 1 1/2 c brown sugar, firmly packed 1 c chopped pecans 2 1/4 c sifted flour 1 1/2 tsp baking soda 1 1/2 tsp salt Grease and floure a 9x5 loaf pan. Cut dates into small pieces. Pour boiling water over dates. Add butter and brown sugar. Cool this mixture. Beat in eggs and nuts. Sift together dry ingredients and stir into date mixture. Do not beat. Pour into prepared pan and bake in 350 degree oven for 60 minutes or until tester comes out clean. Cool in pan 10 minutes then turn out of pan. Wrap in aluminum foil for better storage. Dill Buttermilk Bread ----------------------------3 cups all purpose flour 4 teaspoons baking powder 3 Tbsp sugar 1/4 cup fresh dill or 2 tsp dried 1 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp pepper 1 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 at a time until a soft dough forms. Turn into a greased 9 inch by 5 inch (2 litre) loaf pan. Bake for 50 minutes or until loaf is golden brown. Serve warm; reheat when needed. Double Dilled Cheddar Loaf -------------------------------------2 c Flour 1/4 c Whole wheat flour 2 1/2 ts Baking powder 1 ts Salt 1 ts Dill seeds 1 ts Dried dill weed tops 1/4 c Cold butter; cut into bits 1 c Milk 1 Egg at room temperature 8 oz (2c) finely shredded cheddar Cheese

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 bak 35-40 minutes until golden brown. Let cool in pan 10 minutes; remove to wire rack. Bread may be wrapped tightly in plastic wrap and frozen up to 3 months. Double Wheat Loaf ---------------------------2 1/2 c Unsifted whole wheat flour 1 1/2 c Flour 1/2 c Wheat germ 2 tb Baking powder 1 tb Sugar 1 ts Salt 1/3 c Butter 1/3 c Vegetable shortening 1 1/2 c Milk 1 lg Egg 2 ts Butter; softened Fresh pesticide free flowers Dried grains and natural .. twine; optional 1. Heat oven to 375. Lightly grease 8" square baking pan. 2. In large bowl, with fork, combine flours, wheat germ, baking powder, sugar and salt. With pastry blender or 2 knives, cut in 1/3 cup butter and shortening into flour mixture until coarse crumbs form. 3. In small bowl, combine milk and egg. Add milk mixture to dry ingredients and mix lightly with fork just until mixture clings together and forms a 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 8X3-1/2 inch loaf. Place loaves side by side in greased pan. With sharp knife, make 3 1/4" deep diagonal slashes in top of each loaf. 5. Bake 55 to 60 minutes or until tops are well browned and sound hollow when tapped on top. Cool 5 minutes in pan on wire rack. Remove loaves from pan; brush tops of loaves with softened butter. Cool loaves on wire racks at least 20 minutes before serving. 6. Tie flowers and grain with twine and place on top for garnish, if desired. To serve, separate loaves and cut crosswise into 8 slices. Dried Apricot Pecan Bread -------------------------------------1 cup sugar 1 cup boiling water 3 tablespoons unsalted butter 1 1/2 cups dried apricots (10 ounces), coarsely chopped 2 cups unbleached all-purpose flour 1 1/2 teaspoons baking soda

1/2 teaspoon salt 1 cup chopped pecans (4 ounces) 1/2 cup whole-wheat pastry flour (see Note) 2 large eggs 1/2 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 water and butter. Stir to dissolve the sugar, then add the apricots. Set aside for 1 hour. 2. Preheat the oven to 350. Coat two 7 1/4 -by-3 1/2 -inch loaf pans with cooking spray or grease and flour the pans. 3. In a large bowl, combine the unbleached flour, baking soda and salt. Stir in the warm apricot mixture. Sprinkle the pecans and whole-wheat pastry flour over the batter. Add the eggs and orange juice and beat just until the ingredients are blended and the fruit and nuts are evenly distributed. 4. Pour the batter into the prepared pans and let stand for 15 minutes. Bake the loaves in the middle of the oven for 55 to 60 minutes, or until the tops are firm, the loaves pull away from the sides of the pan and a cake tester inserted into the centers comes out clean. Turn the loaves out onto a rack and let cool completely. Dutch Honey Bread ---------------------------2 cups unsifted all-purpose flour 1/4 cup brown sugar 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/3 tsp cloves 1/3 tsp nutmeg 1/3 tsp salt 1 cup buttermilk 1 egg, well-beaten 1/3 cup honey Mix all dry ingredients together. Add the buttermilk, egg, and honey. Blend well. Note: For a moist loaf, reduce flour by 1/4 cup and add a little more honey or buttermilk. Pour mixture into an oiled 9x5x3" loaf pan and bake at 350F for 50-60 minutes. Eggnog Bread ---------------------2 eggs 1 cup eggnog 2 teaspoons rum flavored extract 2-1/4 cups all-purpose flour 1/2 teaspoon salt

1 cup white sugar 1/2 cup butter, melted 1 teaspoon vanilla extract 2 teaspoons baking powder 1/4 teaspoon ground nutmeg Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9 x 5 inch loaf pan, or three 5 3/4 x 3 1/4 inch loaf pans. 2 Beat eggs in large bowl. Blend in sugar, eggnog, butter, rum extract, and vanilla. 3 Stir together flour, baking powder, salt, and nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients. Pour batter into prepared pan or pans. 4 Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool 10 minutes, and then remove bread from pan. Cool completely. Wrap tightly, and store in the refrigerator. Garden Loaf ------------------3 Eggs 1 cup Packed brown sugar 1/2 cup honey 1 cup Vegetable oil 2 tsp Vanilla 1 cup Finely shredded carrots 1 cup Finely shredded (unpeeled) zucchini 1-1/2 cups All-purpose flour 1-1/2 cups Whole wheat flour 1-1/2 tsp Cinnamon 1 tsp Baking powder 1 tsp Baking soda 1 tsp Salt 1/2 tsp Nutmeg 1/4 cup Coarsely chopped walnuts 1/4 cup Raisins In mixing bowl, beat eggs well; gradually beat in sugar and honey. Beat in oil and vanilla; stir in carrots and zucchini. (Use food processor for superfast shredding of carrots and zucchini.) In separate bowl, mix together all-purpose and whole wheat flours, cinnamon, baking powder, baking soda, salt and nutmeg; stir into vegetable mixture. Stir in walnuts and raisins. Pour into 2 greased 8- x 4-inch (1.5 L) loaf pans; bake in 350 F (180 C) oven for 45 to 55 minutes or until tester inserted in centres comes out clean. Let cool in pans for 10 minutes; turn out onto racks to cool completely. Makes 2 loaves. Garlic Thyme Corn Sticks ----------------------------------1 1/4 c Cornmeal 3/4 c Flour 1 tb Sugar 1 tb Baking powder 1 ts Baking powder

1 ts Dried thyme 2 lg Eggs; lightly beaten 1 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 to dry, 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 oil 1 cup sugar 1 teaspoon vanilla 1 large egg 2 cups sifted unbleached flour 1/2 teaspoon cinnamon 1/2 teaspoon salt 2 teaspoons baking powder 2 tablespoons milk 1/2 cup raisins 2 large apples finely chopped (Use good baking apples) 1/2 cup walnuts chopped Glaze 1/2 cup powdered sugar, sifted 1 tablespoon water 2 tablespoons melted butter Combine oil, sugar, an vanilla. Cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt, and baking powder. Add milk, raisins, apples, nuts, and dry ingredients to mixture and stir only until flour is well dampened. Bake in well-greased 9x5x4 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 flour 1 1/4 cups buttermilk 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup shortening 2 eggs 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 1/2 teaspoon baking soda 1 cup small gumdrops, cut into halves 1/2 cup chopped nuts, if desired Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches. Beat all ingredients except gumdrops and nuts in large mixer bowl on low speed 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts; pour into pan. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes. Loosen sides of loaf from pan; remove from pan. Cool

completely on wire rack. For best results, store bread at least 24 hours before slicing. To store, wrap and refrigerate no longer than one week. Hawaiian Bread ----------------------1 can crushed pineapple 1 package (10 ounces) moist coconut 4 eggs 1 1/2 cups sugar 4 cups all purpose flour 2 teaspoons salt 2 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 the first mixture. Mix until well blended. Pour into three greased 5 x 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. sugar 1 egg 3 c. flour 2 T. shortening 1 c. milk 1 tsp. Salt 3 tsp. Baking powder 2 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 60-70 min. Cool before slicing. Hobo Bread -----------------2 cups raisins 2 cups hot water 3 tsp. baking soda 3 cups flour 1 cup brown sugar 4 tsp. vegetable oil 1/2 tsp. salt 2 tsp. vanilla 1/2 cup nut meats Pour water over raisins. Add baking soda. Let stand overnight. In morning add remaining ingredients. Grease three 1-pound coffee cans and bake at 350 for 1 hour, then remove bread from cans.

Irish Soda Bread ----------------------3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup white sugar 1-1/2 cups buttermilk 1/2 cup raisins 2 eggs 1 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 the flour mixture; stir in raisins. 3 Pour dough onto lightly floured board. Shape into a round loaf, adding flour if necessary. Place in a lightly greased springform pan. Sprinkle top with caraway seeds if desired. 4 Bake at 350 degrees F (175 degrees C) for 1 hour or until the bottom of the loaf sounds hollow when tapped. Jamaican Cocoa Bread -------------------------------2 1/4 c flour 1 c sugar 1 tb baking powder 1/4 lb butter 1 1/3 c grated fresh coconut 2 eggs beaten 1/2 ts vanilla 2 c heavy cream In large bowl, mix flour, sugar, baking powder - mix well. Using pastry blender, work in butter. Add coconut and mix well. In separate bowl, beat eggs, vanilla and cream and add to flour mixture. Pour into greased loaf pan and bake 40-45 minutes. Kiwi Walnut Bread --------------------------Mix in a large bowl 2 c. flour 1 1/2 c. sugar 2 teasp. baking powder 1 teasp. baking soda 1/2 teasp. salt Add 1 1/2 cups cooked kiwi 3/4 cups chopped walnuts 1 egg 1/4 c. melted butter 1 teasp. vanilla Stir until just blened turn into a greasedand floured 9x5 pan. Bake 350 degrees one hour. Cool 5 minutes before removing from pan. Lemon Blueberry Bread ---------------------------------

1/3 cup butter or margarine -- melted 1 cup sugar 3 tablespoons lemon juice 2 eggs 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon peel 1/2 cup nuts -- chopped 1 cup blueberries -- fresh or frozen ***GLAZE*** 2 tablespoons lemon juice 1/4 cup sugar In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased 8 x 4 x 2 loaf pan. Bake at 350 for 60 to 70 minutes or until bread tests done. Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Lemon Bread -----------------1/2 cup vegetable shortening 1 1/4 cups sugar 2 large eggs 1 1/4 cups all-purpose flour 1 teaspoon double-acting baking powder 1/4 teaspoon salt 1/2 cup milk 1/2 cup finely chopped walnuts 1 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 the mixture is light and fluffy and beat in the eggs, 1 at a time, beating until the mixture is smooth. Into another bowl sift together the flour, the baking powder, and the salt and stir the mixture into the egg mixture alternately with the milk, stirring until the mixture is just combined. Stir in the walnuts and the zest, transfer the batter to a well-buttered 9- by 5-inch loaf pan, and bake the bread in the middle of a preheated 350 degree oven for 1 hour, or until a tester comes out clean. Transfer the bread in the pan to a rack and with a small skewer poke it all over. In a small bowl stir together the remaining 1/4 cup sugar and the lemon juice, pour the mixture over the hot bread, and let the bread cool. Lemon Poppy Seed Bread ---------------------------------3/4 Cup Sugar 2 eggs 1/2 cup milk (Low fat is OK) 1/2 cup (1 stick) unsalted butter, melted & cooled 1 TBS lemon extract (I always use 2) 1 1/2 Cups all purpose flour (Or 1 cup AP & 1/2 cup whole wheat)

1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 TBS poppy seeds (more optional) Preheat oven to 325 degrees. Grease & flour 4x7-inch loaf pan. Combine sugar and eggs in a large bowl and beat until very light and fluffy. Slowly beat in milk. Add butter and lemon extractand blend well. Sift together flour, baking powder, baking soda and salt. Add to sugar mixture with poppy seed and stir to blend. Turn batter into prepared pan. Bake until bread is golden and tester comes out clean, about 50 - 60 minutes. Mincemeat Bread -----------------------2 cups all-purpose flour 1/2 cup white sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/4 cup vegetable oil 1 tablespoon orange zest 2 tablespoons orange juice 2 cups prepared mincemeat pie filling 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan. 2 Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan. 3 Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack. Onion Zucchini Bread -----------------------------3 c Flour 3/4 c Chopped onion 1/2 c Grated Parmesan; divided 5 ts Baking powder 1 ts Salt 1/2 ts Baking soda 1 c Buttermilk 1/3 c Oil 2 Eggs; lightly beaten 3/4 c Finely shredded zucchini Preheat oven to 350. Grease a 9" round baking pan. Combine dry ingredients; using 6 tablespoons Parmesan cheese. Combine wet ingredients; blend with flour mixture. Transfer doung to prepared pan; sprinkle with remaining Parmesan cheese. Bake 40 minutes. Makes 6 to 8 servings. Orange Banana Bread -----------------------------2 1/2 cups sifted all-purpose flour 4 tsp baking powder 3/4 tsp salt

3/4 cup chopped nuts 1 1/2 cups mixed candied fruits 1/3 cups raisins 1/2 cup shortening 3/4 cup sugar 3 eggs 1/2 cup mashed banana 1/2 cup orange juice Sift together flour, baking powder and salt. Stir in chopped nuts, candied fruits, and raisins. Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients. 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 cake rack. Makes 1 loaf. Orange Marmalade Bread ----------------------------------2-1/2 cups sifted flour 1 tsp. salt 1 egg, beaten 1/4 cup white vinegar 1 cup milk 1 tsp. soda 3/4 cup sugar 1/2 cup thick orangemarmalade 2 tblsp. melted shortening Sift flour with soda, salt, and sugar. Combine egg and marmalade. Stir in vinegar, milk, and shortening. Pour into greased 9x5x3-inch loaf pan. Bake at 350F for one hour. Orange Pineapple Bread --------------------------------2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1/4 cup shortening 1 egg, slightly beaten 1/2 cup frozen orange juice, undiluted, thawed 1 (8.75-ounce) can crushed pineapple 1/2 cup chopped nuts Preheat oven to 350 degrees F. Grease and flour an 8 1/2-inch loaf pan. 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 bowls aside. In a mixing bowl, cream together the brown sugar and the shortening. Add the slightly beaten egg and mix until thoroughly blended. Alternately add the contents of the first two bowls (the flour mixture and the orange juice/pineapple mixture) to the creamed butter, sugar, and egg mixture in the mixing bowl until all ingredients are combined. Fold in the nuts. Spread batter evenly in the prepared loaf pan. Bake at 350 degrees F for one hour or until a toothpick inserted in the center of the loaf comes out clean.

Orange tea Bread ----------------------2 cups all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup non-fat plain yogurt 2/3 cup sugar 2 large eggs (egg substitute optional) 3 tablespoons melted unsalted butter (or margarine) 1 tablespoon grated orange zest 1/2 cup orange juice 1/4 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. In a separate bowl, whisk together yogurt, sugar, eggs, butter and orange zest. Add liquid ingredients to dry ingredients, and stir mixture until well combined. Transfer batter to loaf pan, smoothing top, and bake in oven for 45 to 50 minutes, or until skewer inserted in middle comes out clean. While the bread is baking, combine orange juice and sugar in a saucepan. 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 top with syrup. Let stand in pan for 10 minutes, then invert onto rack. Poke holes in bottom and sides of bread with skewer, and brush with remaining syrup. Let bread cool standing upright, and wrap in plastic and foil overnight. Papaya Bread -------------------3 eggs 3/4 cup oil 1 cup sugar 1 cup carrots peeled and shredded 1 1/2 cup applesauce 1 cup fresh ripe papaya, pureed (seeds removed) 1 tsp salt 4 cup flour 1 Tbsp baking soda 1 Tbsp cinnamon 1 tsp nutmeg 1 cup chopped nuts (walnuts or macadamia nuts) non-stick cooking spray Preheat oven to 325 F. Spray 2 loaf pans with non-stick baking/shortening spray and set aside. Place eggs, oil and sugar into a mixing bowl. Mix on slow speed one or two minutes to combine ingredients. Add carrots, fresh papaya puree, applesauce and nuts. Mix one to two minutes until well-mixed. Add flour, salt, cinnamon, nutmeg and baking soda to mixture. Beat on medium speed one and a half to two minutes. Do not overbeat or end-product will become cake-like. Pour into 2 loaf pans, bake 55-60 minutes. Bread will appear pulled away from sides of pan and will be light brown in color. A crack

will appear on the top of each loaf. Remove from oven, place on cooling racks. Let bread rest in pan for 10 minutes. Turn in each loaf and place on end in pan to cool. Cool thoroughly. Wrap each loaf with plastic. It's particularly pretty to use colored plastic wrap or other decorative wrap if giving Papaya Bread as a gift. This bread freezes well. Peanut Butter Bread ----------------------------3/4 cup peanut butter 1/4 cup (1/2 stick) butter or margarine, softened to room temperature 2 cups all-purpose flour 1/2 cup sugar 2 tsp baking powder, double-acting 1 tsp salt 1 egg 1 1/4 cup milk 1 Tb grated orange rind For convenience, best flavor and easy slicing, make this unusualy flavored loaf 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 until fluffy. In medium bowl, mix flour, sugar, baking poweder, and salt and add to peanut butter mixture, mixing only until the mixture resembles coarse crumbs. In small bowl, beat egg slightly, stir in milk and orange rind, then stir into 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 center comes out clean. Remove from oven and let cool in pan 10 minutes before inverting onto wire cake rack to cool completely. Makes 1 loaf. Pear Nut Bread ---------------------1/3 cup unsalted butter, softened 3/4 cup sugar 2 eggs 1/2 to 1 tsp. almond extract 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup buttermilk 1 1/2 cups peeled cubed fresh ripe pear 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 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 buttermilk just until well combined. Stir in remaining ingredients. Spoon into greased 9" x 5" baking pan. Bake in a preheated 350 degrees F oven until golden brown and wooden pick inserted in center of bread comes out clean (60-65 min.). Cool 5-10 min.; remove to wire rack to cool completely. Amount: 1 loaf (12 slices) Pina Colada Bread -------------------------

2 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup light corn syrup 1/3 cup corn oil 1/4 cup rum 1 can crushed pineapple in unsweetened juice, drained (8oz) 1 cup flaked coconut Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat eggs, corn syrup, corn oil and rum until well blended. Gradually stir in flour mixture just until moistened. Stir in pineapple with juice and coconut. Pour into a greased and floured loaf pan 9x5x3-inches. Bake 60 to 65 minutes in a 350 degree F. oven, or until a wooden pick inserted in the center comes out clean. Remove from oven and leave in pan for 10 minutes to cool, then move to a wire rack to cool completely. Pineapple Macadamia nut Bread -------------------------------------------2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup macadamia nut oil 3/4 cup sugar 2 eggs 2/3 cup milk 1 teaspoon vanilla 1 can (8 oz) crushed pineapple in juice, well drained Preheat electric oven to 350 degree F. Lightly oil and flour a 9 x 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 alternately with milk. Stir in vanilla. Fold in pineapple; pour batter into prepared pan. Sprinkle top of loaf with about 1 tablespoon sugar. Bake for 45 to 55 minutes or until done. Let cool in pan for 10 minutes; remove and cool completely on rack. Makes 1 loaf. Pineapple Spice Bread -----------------------------2 cups flour, sifted 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/3 cup brown sugar 1/3 cup vegetable oil 1 teaspoon vanilla 2 eggs 8 oz can crushed pineapple in juice

Into large bowl, sift together first 6 ingredients. Stir in brown sugar, set aside. In small bowl, mix oil, vanilla and eggs until well 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 golden brown and a toothpick inserted in center comes out clean. Cool in pan 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 flour 2 tsp baking powder 1/2 tsp salt 1 tbsp brown sugar 1 tbsp unsalted butter or vegetable oil 3/4 cup water Preheat oven to 400 F. Lightly grease one large or 2 small baking sheets. You can make the breads by haned, mixing all the dry ingredients, cutting in the butter, then adding water. Or you can do it the easy way and put the dry ingredients in a food processor and then add butter and process until a fine meal is formed. Withe processor running slowly add the water and process until a dough is 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. Place on baking sheet and bake for 8 to 9 minutes. My changes: I substitute 1/2 cup cornmeal (native americans certainly could have used that) for wheat flour. Since there is plenty of fat in the pine nuts, I use 1 tbsp lowfat sourcream instead of butter. I keep the dough in the refrigerator and roll out a few at a time and cook them on the griddle. Delicious. Poppy Seed Bread -------------------------3 cups flour 2 cups sugar 3 eggs 1 1/2 tsp baking powder 1 1/2 tsp salt 1 1/2 Tbls poppyseeds 1 1/2 cup milk 3/4 cup vegetable oil 1 1/2 tsp vanilla 1 1/2 tsp almond extract 1 1/2 tsp butter flavoring Combine all ingredients in a large bowl; beat 2 minutes at medium speed. Spoon batter into 2 greased and floured loaf pans. Bake at 350 F for 1 hour or until test done with toothpick. Cool in pans for 10 minutes, remove from pans and cool completely. Praline Apple Bread ------------------------------1 cup sugar 8 oz carton dairy sour cream

2 eggs 2 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups chopped, peeled tart apples 1 cup chopped pecans (optional) 1/4 cup butter 1/4 cup brown sugar Beat together white sugar, sour cream, eggs, and vanilla on low speed, then beat on medium speed for 2 minutes. Stir together the dry ingredients and add to sour cream mix, beating on low until combined. Stir in apple and 1/2 cup pecans. Turn into a greased 9 x 5 x 3 inch loaf pan. Sprinkle with remaining chopped pecans. Press lightly into batter. Bake at 350 degrees for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. If necessary, cover loosely with 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 sugar and cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minutes. Remove bread from pan, drizzle top with brown sugar mixture. Cool completely. Makes 1 loaf. Pumpkin Almond Bread --------------------------------1/2 c oil 2/3 c brown sugar 1/3 c sugar 1 c mashed or caned pumpkin 1 egg 1 T grated orange rind 1 1/2 c flour 1/2 t baking powder 1 t baking soda 1/2 t salt 1/2 t ginger 1/2 c toasted chopped or slivered almonds Beat together the first 6 ingredients. Sift together the dry ingredients 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 sugar 1/4 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon (heaping) 1 2/3 cup flour 1/2 cup butter, softened 1/2 cup water

1 cup mashed pumpkin 2 eggs 1 cup chopped walnuts Mix it all together and pour into greased and floured loaf pans. Makes one 9x5" loaf or 2 mini loafs. Bake at 350* for 35-40 minutes. Insert knife into center and it should come out clean when done. Pumpkin Cranberry Bread ----------------------------------2/3 cup shortening 2 2/3 cups sugar 2 cups cooked pumpkin 2/3 cup water 4 eggs 1 tsp cinnamon 1 tsp ground cloves 1 tsp baking powder 2 tsp baking soda 1 tsp salt 3 1/3 cups flour 2/3 cup dried cranberries 2/3 cup chopped pecans Cream shortening and sugar. Add eggs one at a time blending well. Add pumpkin and water. Mix well. Combine next six ingredients and add to pumpkin mixture. Blend well. Add cranberries and nuts. Pour into three small loaf pans (8x4) that have been buttered and floured. 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 oil 2 ts vanilla 4 eggs 16 oz can pumpkin 3 c flour 2 ts baking soda 1 ts cinnamon 3/4 ts salt 1/2 ts baking powder 1/2 ts ground cloves 1 c chopped dates 1/3 c packed brown sugar 1/3 c chopped pecans 1 tb margarine or butter, softend Heat oven to 350. Grease bottoms only of 2 loaf pans. Prepare praline streusel by mixing ingredients until crumbly, reserve. Mix sugar, oil, vanilla, eggs and pumpin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Pour batter into pans. Sprinkle with praline streusel. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. cool 10 minutes. Loosen sides of loaves from pans, remove from pans. Cool completely on wire rack before slicing.

Pumpkin Mincemeat Bread ------------------------------------3 1/2 cups sifted all-purpose flour 1 1/2 cups white sugar 2 Tbsps. pumpkin pie spice 2 tsps. baking soda 1 1/2 tsps. salt 1 1/2 cups packed brown sugar 4 eggs, slightly beaten 2/3 cup water 1 cup salad oil 2 cups mashed, cooked, fresh or canned pumpkin 9 oz box dry mincemeat, crumbled 1 cup chopped walnuts Into large bowl, sift flour, white sugar, pumpkin pie spice, baking soda and salt. Mix in brown sugar. Make a well in the center, add eggs, water, oil and pumpkin. Beat at low speed until ingredients are blended, then beat at medium-high speed about three minutes. Stir in mincemeat and nuts. Pour into greased, floured pans and bake at 350 degrees until done. You may use loaf pans or coffee cans. The dough will fit into four 1-pound coffee cans these should be 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 65 minutes. 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 flour 1/2 cup potato flour 1/3 cup cornstarch 2 Tablespoons baking powder 3/4 tsp salt 3 Tablespoons oil or butter 2 Tablespoons honey 12/3 cups milk 2 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 in milk and eggs; if using oil, simply mix them all together, then combine the wet and dry ingredients quickly and turn into the greased pan. Bake about 45 minutes or a little longer. Let cool ten minutes, then tip the loaf out of pan. Cool on rack for half and hour before cutting. Rhubarb Bread ---------------------1 egg 1/2 cup honey 1/2 cup butter, melted 1 cup orange or pineapple juice 1 1/2 cup rhubarb, chopped into 1/4 inch bits 3/4 cup walnuts, chopped into 1/4 inch bits 2 cups all-purpose flour

2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground ginger Preheat the oven to 350 degrees. Line 2 small (7" by 3") greased loaf 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 in stages, starting with 1 cup flour stirred in. Thereafter, add flour 1 tbsp. at a time to form a batter that can be poured or spooned into the pans. Dumping all of the flour into the bowl at one time might result in a too-hard and too-stiff mixture. If this happens, however, push it into the corner of the pans with moistened fingers. Spread the batter into the corners with a spatula or your fingers. Leave the sides slightly higher than the center to allow for the loaf to expand and level off in the oven. Bake in the moderate oven for about 45 min. The loaves will be fragile when they first come from the oven. Allow them to cool for 10 min. before turning the pans on their side and gently tugging the paper to loosen. Let the loaves age overnight before serving. Rhubarb Hickory Nut Bread ------------------------------------1 c rhubarb, coarsely chopped 1 c sugar 1 1/2 c flour 1 1/2 ts baking powder 1/2 ts baking soda 1/2 ts salt 1 egg 2 T milk 4 T butter, melted 1/2 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 sugar and all of the dry ingredients together to mix thoroughly. Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted 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 pan and bake in a preheated 350 F oven for 1 hour. Let the loaf rest in 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 flour 1/2 c unbleached white flour 2 t baking powder 1 t salt 1/4 c unsalted butter, softened (1/2 stick)

1 1/2 c firmly packed grated sharp Cheddar cheese 2 eggs, well beaten 1 c low-fat milk 1 T honey 1 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 flour mixture by pressing it in with the tines of fork until the mixture resembles a coarse meal. Stir in the grated cheese. In another bowl, combine the beaten eggs with the milk, honey, and optional dill. Beat together until well blended. Add the wet mixture to the dry and beat together vigorously until thoroughly mixed. Pour the mixture into an oiled 9-by-5-by-3-inch aluminum loaf pan. Bake for about 50 minutes, or until the top is nicely browned and a knife inserted into the center tests clean. When the loaf is cool enough to handle, remove it from its pan and allow it to cool on a rack. Note: This bread freezes beautifully, so you may like to double the recipe to make one loaf to freeze for later use. Southern Egg Bread ----------------------------2 c White corn meal 1 ts Salt 1 tb Baking powder 3 Eggs 1 tb Fat; melted 1 1/2 c Milk 1 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 oil 3 cup peeled and cut up squash 3 eggs 3 cup sugar 3 cup plain flour 1 cup chopped nuts 3 Tbsp. cinnamon 1/4 tsp. salt 1/4 tsp. baking powder 1/4 tsp. baking soda Put oil and squash in blender and blend until liquid. Pour into mixing 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 in foil and frozen. Strawberry Bread

------------------------Combine: 3 cups flour 1/2 cup non-fat dry milk 1 tsp. soda 2 cups sugar 1 tsp. salt 1 tblsp. ground cinnamon Make a well in the above and add: 1-1/4 cups vegetable oil Stir just until moist. Then stir in: 16 oz. pkg. frozen, whole strawberries chopped fine (2 heaping cups fresh) 3 eggs, beaten 1/4 tsp. red food coloring 1-1/4 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 eggs 1 cup granulated sugar 1 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 10-ounce package frozen, sliced strawberries or red raspberries in syrup, partially thawed 1 1/2 cups coarsely chopped pecans or walnuts 1/2 cup oil Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). 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 for 55-65 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store in refrigerator. Sweet Potato Cherry Bread --------------------------------------1 3/4 cup flour 1 teaspoon baking soda 1 teaspoon cinnamon 3 eggs 1/2 cup milk 1/2 cup maraschino cherries 15 oz. can sweet potato (or yams) drained 1/4 cup chopped pecans or walnuts 1 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon pumpkin spice 3/4 cup vegetable oil 1/4 cup raisins

1 teaspoon vanilla Combine and mix flour, sugar, salt, soda, cinnamon, pumpkin spice well. Add eggs, oil and milk stirring until smooth. Blend in sweet potatoes, 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), checking by 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 packed 1/4 c butter or margarine, melted 3 eggs, slightly beaten 1 ts grated orange peel 1/3 c fresh orange juice 2 1/2 c all-purpose flour, sifted 1 1/2 ts baking powder 1/2 ts baking soda 1/2 ts salt 1/4 ts ground cinnamon 1/8 ts ground mace 1 c fresh cranberries, coarsely chopped 1/2 c nuts, chopped To cook sweet potato, boil in water to cover 30 to 40 minutes, or bake in a preheated 350 degree F. oven 40 minutes until tender. Cool, peel and mash. In large mixing bowl, combine 3/4 cup mashed sweet potato, brown sugar, butter, eggs, orange peel, and orange juice. Stir together flour, baking powder, baking soda, salt, cinnamon and mace, blend into sweet potato mixture. Stir in cranberries 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. Remove from pan, cool. Wrap in foil or plastic wrap. Store overnight for easy slicing. Makes 1 loaf. Sweet Potato Raisin Bread -------------------------------------3 c bread flour 4 tbsp rolled oats 1/2 to 1 tsp ground cinnamon 2 pinches nutmeg 1 1/2 tsp salt 2 tbsp dark brown sugar 2 tsp yeast 3 tbsp non fat dry milk, optional 3 tbsp margarine or butter 3/4 c mashed sweet potatoes 1/2 - 3/4 c water When your machine says it is time to add stuff or 5 or 10 minutes before second kneading is complete, add: 1/2 cup dark raisins and 1/3 c pecans. Bake on light or medium cycle. Sweet Potato Zucchini Bread

----------------------------------------2 cups all purpose flour 2 tsp. ground cinnamon 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 2 cups sugar 1/3 cup vegetable oil 3 large eggs 1 tsp. vanilla extract 1 1/2 cups grated zucchini 1 1/2 cups grated peeled sweet potato 1 cup chopped walnuts, toasted Preheat oven to 350F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs, and vanilla 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 tester inserted 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 prepared 1 day ahead. Wrap in foil and let stand at room temperature.) Walnut Bread ------------------1 cup (8 oz.) chopped walnuts 1 1/2 cups (12 oz.) all-purpose flour 1 cup (8 oz) whole-wheat flour 1 Tablespoon baking powder 1 teaspoon salt zest from 1 medium orange 1 large egg 2 cups (16 oz. or 1 pint) milk 1/4 cup (4 oz.) pure maple syrup 3 Tablespoons unsalted butter, melted In a large bowl mix walnuts, flours, baking powder, salt, and orange zest. In another bowl beat egg, add milk, syrup and butter and beat 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 and bake in preheated 350 F oven for about 40 - 45 minutes or until well risen and golden and toothpick inserted in center comes out clean. Cool in pan for about 3 minutes then turn out onto rack and cool completely. Whole Wheat Spice ----------------------------1 cup all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/2 teaspoon cinnamon 1/2 cup whole wheat flour

1/4 cup (1/2 stick) butter or other shortening 3/4 cup sugar 2 eggs, room temperature 2/3 cup milk 1/2 teaspoon vanilla 1/2 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. This loaf has a tendency to stick in the pan. Line the bottom (and the sides, if you wish) with a piece of wax paper which is coated lightly 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 a separate bowl cream the butter and sugar. Break in one egg at a time, beating each well. Alternately, pour and stir the milk and the dry ingredients into the bowl with the egg mixture. Add vanilla. Beat until the mixture is smooth, and add walnuts. Forming: Pour batter into pan. Push the batter into the corners and leave a slight depression down the center to offset oven expansion. Set aside for 5 minutes while the oven preheats to 350 degrees. Baking: 1 hour. Place pan in oven and bake until the crust is deep brown. Test with a wooden toothpick inserted into the center of the loaf. If it comes out clean and dry, the bread is baked. If batter clings to the pick, return the loaf to the oven for an additional 10 minutes. Test again. Remove bread from the oven. (This loaf is fragile when first taken from the oven.) Leave in the pan for 5 or 10 minutes, then turn the pan on its side and gently pull out the loaf by tugging on the wax paper or coaxing it with a metal spatula. Zucchini Banana Bread ---------------------------------2 Eggs 1 c Applesauce 2 ts Vanilla 1 1/2 c Sugar 2 c Grated Zucchini 1 sm Mashed Banana (Soft) 2 c White Flour 1 c Whole Wheat Flour 1 ts Baking Power 3/4 ts Baking Soda 1 ts Cinnamon 3/4 ts Salt 1 c Chopped Nuts 1/2 c Golden Raisins 1/2 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 until toothpick inserted in center comes out clean. Makes two loafs.

Zucchini Walnut Bread -------------------------------3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon ground cinnamon 1/4 teaspoon baking powder 3 eggs 2 cups white sugar 1 tablespoon vanilla extract 1 cup vegetable oil 3 cups grated zucchini 1 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, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans. 4 Bake at 350 degrees F (175 degrees C) for 1 hour.