Breads & Rolls

Zucchini Bread

Summary

Yield
2 Loaves
SourceMeribah Howarth (1975)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

3
eggs
2 c
sugar, granulated
1 c
vegetable oil
3 t
vanilla extract
3 t
ground cinnamon
3 c
flour, all-purpose
1 t
salt
1 t
baking soda
1⁄4 t
baking powder (double-acting)
2 c
zucchini, raw (grated and peeled)
1 t
cloves (optional)
1 t
allspice (optional)
1 c
chopped nuts, golden raisins or wheat germ (optional)

Instructions

Beat eggs until light and foamy. Add the sugar, oil and vanilla and mix well. Stir in greased zucchini. Combine the dry ingredients and add to the egg-zucchini mixture. Stir until well blended. Add nuts, raisins or wheat germ, if desired, and pour into 2 butter-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool on a rack. 

Notes

Zucchini bread freezes well.

Pumpkin Bread II

Summary

Yield
3 Loaves
SourceMrs. A. H. Webber (1988)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

4
eggs, medium (or 3 large eggs)
1 c
cooking oil
1 cn
pumpkin (about 14 oz. can)
3 c
sugar
4 c
flour
5 t
baking powder (double action)
1 t
cinnamon
1 t
nutmeg
1 t
allspice
1⁄2 t
cloves

Instructions

Vigorously beat together eggs, cooking oil, pumpkin and sugar. Combine the rest of the ingredients. Add flour mixture to egg mixture alternately with 2/3 cup cold water. Pour combined mixtures into 3 (8 x 4-inch) pans. Bake for 1 hour at 350°. 

Pumpkin Bread I

Summary

Yield
3 Loaves
SourceHazel Sheahan (1973)
Prep time
30 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 45 minutes

Ingredients

3 c
sugar
1 c
oil (safflower)
4
eggs
2 c
pumpkin (Libby's 1-lb. can)
3 1⁄2 c
flour
2⁄3 c
water
1 1⁄2 t
cinnamon
1 t
nutmeg
2 t
soda
1⁄2 t
salt

Instructions

Grease 3 (71/2 x 31/2 x 2 1/4-inch) pans. Preheat oven to 350°. Mix sugar and oil at medium speed on an electric mixer until blended. Add eggs, one at a time. Continue beating until light and fluffy. Beat in pumpkin and water. Sift dry ingredients together, then add to mixture, at low speed. Divide batter into 3 pans. Bake for 75 minutes. Cool 10 minutes and remove from pan. 

Cranberry-Pumpkin Bread

Summary

Yield
2 Loaves
SourceTrade Steele (1995)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 c
sugar (divided)
3 c
cranberries (fresh or frozen)
3 1⁄2 c
flour
2 t
baking powder
2 t
soda
1 t
salt
1⁄2 t
cinnamon
2 c
pumkin, pureed (or 1 can)
1 c
fruit juice
3⁄4 c
buttermilk
1 t
vanilla extract
2
egg whites

Instructions

Preheat oven to 325°. Grease and flour 2 (9 x 5 x 2 3/4-inch) loaf pans. Stir together 1/2 cup of the sugar and the cranberries; set aside. Stir together flour, rest of sugar, baking soda, baking powder, salt and spice and set aside. Beat together pumpkin, oil, buttermilk and vanilla until combined. Beat in eggs. Stir in flour mixture, then cranberries and sugar. Spoon into prepared pans and bake 1 hour, or until wooden toothpick inserted in center comes out clean. Turn on wire rack to cool. 

Cranberry Bread

Summary

Yield
1 Loaf
SourceDottie Aumiller (1974)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

2 c
flour
1 c
sugar
1 1⁄2 t
baking powder
1⁄2 t
baking soda
1 t
salt
1
egg
1
orange (juice and rind)
2 T
Crisco oil
1 T
water (boiling)
1 c
pecans (chopped)
1 c
cranberries (halved and uncooked)

Instructions

Sift together flour, sugar, baking powder, baking soda and salt.

Place egg in measuring cup. To this, add juice and rind of an orange, Crisco oil and boiling water to make 3/4 cup liquid. Blend liquid into dry ingredients. Add chopped pecans and halved and uncooked cranberries*. Place in greased loaf pan. Bake at 350° for 1 hour. Glaze or frost if desired.

*For easier cutting, freeze cranberries, cut in half, then wash. 

Kathryn Ross's Banana Bread

Summary

Yield
1 Loaf
SourceLenore Mastracci (1996)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

3
bananas (large)
2
eggs
1 c
sugar
1⁄2 c
butter (or margarine)
4 T
milk
1 t
baking powder
2 c
flour
1⁄2 t
salt

Instructions

Crush bananas with a fork. Add eggs, sugar, butter or margarine and milk. Sift baking powder with flour; add salt. Mix all until well blended. Bake in a loaf pan for 30 to 45 minutes at 350°. 

Quick Nut or Date Bread (A 9 x 5-inch Loaf)

Summary

Yield
1 Loaf
SourceDot Bowser (1978)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

2 c
flour, all purpose
1⁄3 c
sugar, white (or 1/2 c. brown sugar)
2 t
baking powder (double acting)
1 t
salt
2 T
butter
1
egg
1 c
milk
3⁄4 c
nut meats, broken (or part dates, part nut meats)

Instructions

Preheat oven to 350°. Have ingredients at about 75°. 

Sift into a bowl flour, sugar, baking powder and salt.

Melt butter and cool slightly. 

Beat egg until light.

Beat milk with the egg. 

Add the melted butter.

Beat the liquid ingredients into the sifted ones until well mixed. Fold in 3/4 cup broken nut meats or part dates and part nut meats. Place the dough in a greased bread pan and bake for about 40 minutes. 

Orange Bread

Summary

Yield
1 Loaf
SourceRussell E. Walker (1973)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

1⁄4 c
shortening
1 c
honey
1
egg
1 1⁄2 T
grated orange peel
2 1⁄2 c
flour
1⁄2 t
soda
1 t
salt
3⁄4 c
orange juice (fresh)
3⁄4 c
nuts (finely chopped)

Instructions

Cream shortening; continue creaming while adding honey. Add egg and beat well. Add orange peel. Stir in dry ingredients alternately with orange juice. Beat until smooth. Stir in nuts. Pour into 9 x 5 x 3-inch greased pan. Bake at 325 degrees for 1 hour, or until done. Cool 10 minutes in pan and then remove and wrap in wax paper or aluminum foil. Store overnight to blend flavors. Makes 1 loaf.

Orange Honey Bread

Summary

Yield
1 Loaf
SourceKaren Fox (1991)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

2 1⁄2 c
unbleached flour
2 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
3⁄4 c
pecans or hazelnuts (chopped)
2 T
butter (softened)
3⁄4 c
honey
1
egg (beaten)
3⁄4 c
orange juice
1 1⁄2 T
orange rind (grated)

Instructions

Mix together first five ingredients in a large mixing bowl. Combine all other ingredients in a separate bowl. Stir liquid ingredients into dry. Pour into greased loaf pan. Bake at 325° for 1 hour. Cool in pan 10 minutes, then remove.

Mom's Blueberry Bread

Summary

Yield
1 Loaf
SourceAl Bishop (1992)
Prep time
10 minutes
Cooking time
50 minutes
Total time
1 hour

Ingredients

1⁄4 c
butter (half stick)
1 c
granulated sugar
1
egg
1 1⁄2 c
flour (sifted)
3⁄4 t
salt
3 t
baking powder
1 c
blueberries
3⁄4 c
milk

Instructions

Mix first 3 ingredients, then add flour, salt and baking powder together. Add blueberries, dredged in flour, and milk. Don’t stir too much! Pour into greased baking pan lined with waxed paper. Bake at 375° for about 50 minutes, or until done. You may use fresh or frozen berries.

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