3 cups all-purpose flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 20-ounce package frozen raspberries, thawed and juice reserved (strawberries can also be used)
4 eggs, beaten
1 cup vegetable oil
Preheat oven to 350 degrees. Mix flour, sugar, cinnamon, soda and salt together. Make a well in the center. Mash raspberries well. If batter appears too dry, add reserved juice or 1/4 to 1/3 cup milk. Pour into 2 greased and floured 9 by 5 by 3-inch loaf pans. Bake 1 hour. Let loaves cool completely before wrapping. Makes 2 loaves.
Pecan Bread
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups pecans, finely chopped
1/2 cup butter
2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons sugar
2 eggs, beaten until thick
Preheat oven to 325 degrees. Combine flour, baking powder and salt. Mix with nuts and set aside. Cream butter and vanilla. Gradually add sugar. Beat until fluffy., after each addition. Add eggs, beating thoroughly. Add dry ingredients and mix well. Pour batter into tow 5-1/2 by 3-inch pans, greased on bottoms only. Bake 55 to 60 minutes. Cool on a rack 15 minutes before removing from pans. Cool bread completely before slicing. Makes 2 loaves.
Chocolate Chunk Banana Bread
2 eggs, lightly beaten
1 cup mashed rip bananas (about 3 medium)
1/3 cup vegetable oil
1/4 cup milk
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 4-ounce package Baker's German Sweet Chocolate, finely chopped
1/2 cup nuts, chopped
Stir eggs, bananas, oil and milk until well blended. Add flour, sugar, baking powder and salt. Stir untl just moistened. Stir in chocolate pieces and nuts. Pour into a greased 9 x 5-inch loaf pan. Bake 55 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan to cool on wire rack.
Cinnamon Nut Bread
1/4 cup butter
1-1/2 cups brown sugar
2 eggs
2-1/2 cups flour
1-1/2 teaspoons cinnamon
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoons salt
1-1/2 cups sour cream
1-1/2 cups chopped nuts
Preaheat oven to 350 degrees. Grease one large loaf pan or two smaller loaf pans. In large bowl, cream butter. Gradually add brown sugar. Beat until light and fluffy. Beat in eggs, 1 at a time. Sift together flour, cinnamon, baking soda, baking powder and salt. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Stir in nuts. Turn into prepared pan. Bake for 45 to 50 minutes. Cool on a wire rack. Serves 10 to 12.
Bacon and Vegetable Bread
1/2 cup melted butter or margarine
1/3 cup grated Parmesan cheese
3 (10-count) cans flaky biscuits, cut into quarters
12 ounces turkey bacon, crisp-cooked, crumbled
1/2 cup chopped green bell pepper
1/2 cup chopped onion
Green bell pepper strips
Combine the butter and cheese in a bowl and mix well. Roll the biscuit quarters in the mixture to coat. Arrange 1/2 of the biscuit quarters in a bundt pan sprayed with nonstick cooking spray. Layer the bacon, chopped green pepper, onion and remaining biscuit quarters 1/2 at a time over the top. Bake at 350 degrees for 40 minutes or until golden brown. Invert onto a serving plate lined with green pepper strips. Makes 8 servings.
Pineapple Nut Bread
2 cups flour
1 cup sugar
1 cup chopped walnuts
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 (8-1/2 ounce) can crushed pineapple, undrained
1/2 cup milk
1/4 cup margarine, melted
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In large bowl, mix together flour, sugar, walnuts, baking powder, salt and baking soda well. In small bowl, beat egg, pineapple, milk and margarine. Stir in dry ingredients just until moistened. Pour batter into prepared pan. Bake for 50 minutes. Cool on a wire rack for 1 10 minutes. Remove from pan and cool completely. Serves 18.
Apple-Oat Quick Bread
1 cup quick or old fashioned oats, uncooked
1 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/3 cup honey
1/4 cup skim milk
1/4 cup vegetable oil
1 egg
2 Jonathan apples, diced
Preheat oven to 350. Combine first 5 ingredients in a bowl. Beat next 4 ingredients in another bowl until blended. Stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples. Transfer batter to a lightly buttered 4x8 inch loaf pan and bake 50-60 minutes or until tester comes out clean when inserted in center.
Banana Split Bread
1/2 cup butter, softened
1 cup sugar
1 large egg
1 cup (about 2 large) ripe bananas, mashed
3 tablespoons milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Servings: 1 large or two small loaves
In large mixing bowl, cream butter, sugar and egg with an electric mixer. Beat until fluffy, about 3 minutes. Set aside. In small bowl, mix bananas and milk. Set aside. Sift together flour, baking powder, baking soda and salt.
Alternately add dry ingredients and banana mixture to creamed butter mixture, stirring after each addition with rubber spatula until dry ingredients are blended. Stir in chocolate chips and pecans. Spoon into one 9-by-5-inch or two 7 1/2-by-3 1/2-inch loaf pans that have been greased and floured. Bake 50 to 60 minutes in 350 degrees Fahrenheit oven. Cool in pan or wire rack 10 minutes before removing. Finish cooling on wire rack.
