1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup dark seedless raisins
1/4 cup sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk or plain low-fat yogurt
3/4 cup light molasses
1 large egg

1. Preheat oven to 350 degrees F. & Grease a 9" by 5" metal loaf pan.
2. In large bowl, combine flours, raisins, sugar, baking soda, and salt. Stir in buttermilk, molasses, and egg until batter is just mixed (batter will be very wet).
3. Pour batter into loaf pan. Bake bread 55 to 60 minutes until toothpick inserted in center of bread comes out clean.
4. With spatula, loosen bread from sides of pan. Remove bread from pan; cool slightly on wire rack to serve warm. Or, cool completely to serve later
5.Shaped into a ring, then slash and fan to reveal spirals of Olive Pesto.

This wreathlike loaf makes an impressive contribution at Yule! If you prefer to make a sweet bread, a cinnamon, raisin, and walnut mixture can be substituted for the olive filling.

PUMPKIN BREAD IN A JAR
With Variations

2/3 c shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin (or 1 of variation items)
2/3 c water
3 1/3 c flour
1/2 t baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 1/2 tsp salt
2/3 c nuts

1. Cream shortening and sugar.
2. Beat eggs, pumpkin, and water.
3. Sift together flour, baking powder, soda, salt, and spices.
4. Add to pumpkin mixture.
5. Stir in nuts.
6. Pour mixture into well greased wide mouth pint jars ,filling 1/2 full.
Bake at 325 degrees F for 45 minutes.
When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly.
The heat will vacuum seal the jar and the bread will keep for up to one year. Makes a nice gift with a ribbon of the appropiate color for the season, tied just under the lid. adding a small charm or little broom ( available at craft stores)add a nice extra touch!
Makes 8 pints

Variations:
2 c shredded apples
2 c shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c mashed bananas
2 c fresh peaches
1 3/4 c applesauce (plus 1/4 c pineapple)
2 c shredded zucchini1
3/4 c applesauce (plus 1/4 c raisins)

APPLE CHEESE QUICK BREAD

1 stick (1/2) unsalted butter, softened
1/3 cup sugar
1/3 cup honey
2 large eggs
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated Granny Smith apples (about 2)
1/2 cup grated Swiss cheese
1/2 cup chopped walnuts
cream cheese as an accompaniment

1. In a large bowl cream together the butter and the sugar and beat in the honey and the eggs.
2. Into the butter mixture sift together the flours, the baking powder, the baking soda, and the salt, stir the mixture until it is combined well
3. Stir in the apples, the cheese, and the walnuts.
4. Spoon the batter into a buttered loaf pan, 9 by 5 by 3 inches, and bake it in the middle of a preheated 350°F. oven for 50 to 60 minutes, or until a tester comes out clean. Turn the bread out onto a rack, and let if cool completely.
serve it sliced with the cream cheese.

60-Minute Honey-Nut Ladder Loaf

3 3/4 cups flour, all-purpose
1 tbsp sugar
1 teasp salt
1 package yeast, rapid-rise
1 cup hot water (125-130)
1 tbsp margarine, softened
nut filling
1/2cup almonds, sliced
1/2cup raisins
1/2cup coconut, flaked
2 tbsp honey
2 tbsp margarine, melted
1/2 teasp cinnamon

1.Set aside 1 cup flour
2.Mix remaining flour, sugar, salt, and yeast in mixer bowl.
3. Stir in hot water and margarine.
4. Add enough reserved flour to make soft dough. Knead 4 minutes.
5. Roll dough to 14 x 8" rectangle. Place on greased baking sheet.
6. Spread filling down center third. Cut 1" wide strips from sides of filling to dough edges.
7.Alternately fold strips over filling. Cover.
8.Place boiling water in large shallow pan on counter. Place baking sheet over pan and let dough rise for 15 min.
9.Bake 20 min at 375 or until done. Remove from sheet and cool on wire rack.
You Can drizzle with a confectioner's sugar glaze, if desired.

Notes: on a hot, humid day, I didn't need the extra cup of flour. I used a 12 oz can of solo almond filling instead of the one listed here. I didn't have any 10x sugar, but a glaze would have been nice. Otherwise, I'll use a butter or egg wash to 'pretty' it up. You could try other types of fillings.