Recipes for loaves to keep or share

Published 12:00 am Tuesday, October 14, 2008

Pumpkin Pecan Bread
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
3 C. sugar
1 C. cooking oil
4 eggs
1 C. pumpkin
2/3 C. water
2 tsp. soda
3 C. flour (unsifted, plain)
1 C. chopped pecans
Beat cinnamon, nutmeg, salt, sugar, oil and eggs together in a large mixing bowl. Add the pumpkin and water. In a separate bowl, combine the flour and soda, then add to the pumpkin mixture, stirring until completely mixed. Add chopped pecans. Grease and flour 2 loaf pans, filling 3/4 full. Bake 1 hour at 350 degrees.
Peanut Butter Bread
If you like peanut butter, you’ll love this bread. It’s great. I use honey dry roasted peanuts.
2 Tbsp. butter or margarine, melted
1/4 C. firmly packed brown sugar
1/4 C. chopped roasted peanuts
1 Tbsp. water
1 egg
1 C. firmly packed brown sugar2 Tbsp. peanut butter
2 Tbsp. butter or margarine, melted1 C. buttermilk
2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Grease and flour bottom and sides of an 8x4x3 inch loafpan. Pour 2 tablespoons butter in pan. Sprinkle 1/4 C. brown sugar and peanuts evenly over bottom of the pan. Sprinkle water over mixture.Beat egg at medium speed with an electric mixer. Add 1 cup brown sugar and beat well. Add peanut butter and 2 tablespoons butter, mixing well. Add buttermilk, mixing until blended. Combine flour, baking powder, soda and salt in a separate bowl. Add to creamed mixture, mixing well. Spoon into prepared pan and bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
Remove from the pan and let cool on a wire rack. Makes 1 loaf.
Pear Bread
This golden loaf is light and delicate.
1/2 C. butter or margarine, softened
1 C. sugar
2 eggs
3 C. unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/4 C. buttermilk
1 C. peeled, cored and coarsely chopped pears (about 2 medium pears)
1/2 C. chopped walnuts
1 tsp. vanilla
In a large bowl, cream the butter or margarine and gradually beat in the sugar. Beat in the eggs, one at a time. In a separate bowl, combine the flour, baking powder, baking soda, salt and nutmeg. Add to the egg mixture alternately with the buttermilk. Stir in the pears and vanilla. Fold in the nuts. Pour into a greased and floured loaf pan and bake at 350 degrees for 50 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and invert onto a cooling rack. Turn right side up and cool completely. Bread may be refrigerated for several days or frozen.
Orange Marmalade Coffee Bread
This is a bread that you’ll want to serve warm. The aroma is the first taste. You can hardly wait until it comes out of the oven.
1 Tbsp. butter, softened (real butter recommended)
3/4 C. orange marmalade
1/2 C. chopped pecans
1 C. firmly packed brown sugar1 tsp. cinnamon
2 10-ounce cans refrigerated buttermilk flaky biscuits
1/2 C. butter, melted
Grease a 12-cup Bundt pan with 1 tablespoon of butter. Place teaspoonfuls of orange marmalade in bottom of the pan. Sprinkle chopped pecans over the marmalade. In a small bowl, combine sugar and cinnamon. Mix well and set aside. Separate the biscuits. Dip each biscuit in melted butter then into the cinnamon-sugar mixture. Stand biscuits on edge in the pan, spacing evenly. Sprinkle remaining sugar mixture over the biscuits and drizzle with remaining butter. Bake at 350 degrees for approximately 35 minutes. Cool for 5 minutes after taking from the oven. Invert onto serving plate and serve immediately.Orange-Apricot Bread
1/2 C. dried apricots
Boiling water
Grated peel of orange
1/2 C. golden raisins
2 Tbsp. butter or margarine at room temperature
1 C. sugar
1 large egg, at room temperature
1 Tbsp. vanilla
3/4 C. boiling water
1/4 C. orange juice
2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. chopped pecans
1 8-ounce package whipped cream cheese, at room temperature1/4 C. sour cream
Preheat the oven to 350 degrees. Grease and flour a 9x5x3 loaf pan. Place the apricots in a medium bowl and cover them with boiling water. Soak for 1/2 hour.
Drain off the water and place the apricots in a food processor or blender. Add the orange peel and raisins. Process until pureed. Remove the fruit to a small bowl.
Mix the butter and sugar in the processor until well blended. Add the egg and vanilla blending well. Mix in 3/4 cup boiling water, the orange juice and the apricot mixture; process until well blended.
Add the flour, baking powder, baking soda and salt. Pulse until batter is thoroughly moistened. Add the nuts and pulse until they are incorporated. Pour the batter into the prepared pan, smoothing the top.
Bake for 35 to 40 minutes or until a cake tester comes out clean. Remove the loaf from the oven and immediately invert onto a cooling rack. Turn right side up and cool completely. (Bread may be refrigerated, well wrapped for several days or frozen.)To make sandwiches, slice the bread into very thin slices. Stir the cream cheese and sour cream together. Spread half the bread slices with the cheese mixture. Top with remaining slices of bread. Cut each sandwich into rectangles or triangles. Makes about 36 tea sandwiches.Windfall Apple Bread
This bread is moist and filled with lots of good things.
1 1/4 C. boiling water
1 C. rolled oats (not quick oats)
1/2 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 1/2 C. unsifted flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
2 C. peeled, chopped apples1/4 C. brown sugar
1/4 C. white sugar
1/2 C. coconut
1/2 C. chopped walnuts
2 Tbsp. butter
Preheat oven to 350 degrees. Pour oats into boiling water; set aside. Cream butter with sugars; beat in eggs one at a time. Continue to beat until light and fluffy. Add oat mixture. Stir together flour, soda, cinnamon, nutmeg and salt. Fold dry ingredients into wet. Fold in apples. Pour batter into a greased and floured Bundt pan. Mix together the second amounts of brown and white sugars, coconut, nuts and butter. Sprinkle this over the batter. Bake 40 to 45 minutes until a toothpick inserted in the bread comes out clean.
Cool 10 minutes in the pan. (I invert the bread onto one plate, cover with another plate and turn so the nutty side is up).