BREADS
PUMPKIN BREAD
recipe from: Courtney
1 cup all-purpose flour
1 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1 cup all-purpose flour
Grease the bottom and 1/2 inch up sides of 9x5x3 loaf pan; set aside.
In large mixing bowl combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Add pumpkin, milk, eggs, and shortening. Beat with an electric mixer on low until blended. Beat on medium to high speed for 2 minutes. Add the 1 cup flour; beat til blended.
Spoon batter into prepared pan. Bake in 350 degrees F oven 60-65 minutes or until a wooden toothpick comes out clean when poked into the center. Cool in pan on wire rack for 10 minutes. Remove loaf from pan. Cool completely. Wrap & store overnight.
Makes 1 loaf (18 servings).
BANANA BREAD
recipe from: Courtney
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition.
Pour into well-greased 9x5x3 inch loaf pan. Bake in moderate oven (350 degress F) 45-50 minutes or until done.
Remove from pan; cool on rack. Wrap and store overnight.
Makes 1 loaf.
