Delightful breads

on .

Warm up your family with fresh, homemade bread

Pumpkin-Date Nut Bread
2 1⁄3 cup flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. cloves
2 cups sugar
2⁄3 cup butter
½ cup water
3 eggs
1 ½ cup pumpkin
2⁄3 cup nuts, chopped
2⁄3 cup dates, chopped
Sift flour, baking soda, salt, cinnamon and cloves together. Set aside. Cream sugar and butter add water, eggs and pumpkin. Mix well. Add nuts, dates and sifted dry ingredients. Grease a standard or two small loaf pans. Lightly coat pans with sugar and pour batter into pans. Bake at 325° for 1 hour. Yields 1 large loaf, or two small loaves. Ida Shetler, Madison, Mo.

Rhubarb Nut Bread
½ cup butter
1 cup brown sugar
½ cup white sugar
1 egg
1 cup buttermilk
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. baking soda
2 cups raw rhubarb, chopped
Topping:
½ cup white sugar
1 tsp. cinnamon
½ cup chopped walnuts or pecans
Cream together the butter, sugar and egg. Add buttermilk, vanilla, flour, salt and baking soda. Stir in rhubarb. Put into greased and floured 9x13-inch pan. Topping: mix together white sugar, cinnamon and chopped nuts. Sprinkle over loaf. Bake for 30 to 35 minutes at 325°. Yields 8 servings. Malinda Yoder, Clark, Mo.

Hawaii Pineapple Bread
1 ¾ cups flour, sifted
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. vanilla
¾ cups brown sugar
4 tbls. soft butter
2 eggs
1 cup crushed pineapple, undrained
¾ cup pecans, chopped
Topping:
2 tbls. brown sugar
½ tsp. cinnamon
Mix together flour, baking powder, baking soda, cinnamon and vanilla. In a separate bowl cream together the brown sugar, butter and eggs. Add mixture to dry ingredients. Stir in pineapple and pecans. Pour into greased loaf pan. Topping: mix together brown sugar and cinnamon and sprinkle over top of bread mixture. Bake at 350° for 50 to 60 minutes. Yields 6 to 8 servings. Carolyn Harms, Leeton, Mo.

Sweet Potato Bread with Pineapple Butter
1 ¾ cup flour
1 ½ cup sugar
1 ½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 eggs, lightly beaten
1 cup mashed sweet potatoes
½ cup oil
1⁄3 cup water
Pineapple Butter:
½ cup butter, softened
1 can (8 oz.) crushed pineapple, well drained
In a large bowl mix together the dry ingredients. In another bowl mix eggs, sweet potatoes, oil and water. Stir into dry ingredients just until moistened. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes or until tests done with a toothpick. Cool in pan for 10 minutes; remove from pan to wire rack. Mix butter and pineapple and serve with bread. Yields 10 servings. Louis Watkins, Thayer, Mo.
 

Aloha Bread
1 (10 oz.) jar maraschino cherries
1 ¾ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1⁄3 cup butter or margarine, softened
2⁄3 cup firmly packed brown sugar
2 eggs
1 cup ripe bananas, mashed
½ cup macadamia nuts, or walnuts, chopped
Drain maraschino cherries, reserving 2 tbls. juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside. In a medium mixing bowl, combine butter, cherry juice; mix on medium speed of electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray a 9x5x3-inch pan with nonstick cooking spray. Spread batter evenly in pan. Bake in a preheated oven at 350° for 1 hour or until golden brown and toothpick inserted near center comes out clean. Yields 1 loaf. Ervin Miller, Brashear, Mo.

Apple Bread
1 cup oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups apples, peeled and cut into ½-inch cubes
1 cup nuts
¾ cup raisins
Cream together the oil, sugar and eggs. Sift the flour, salt and baking soda; add to the above mixture. Add the apples, nuts and raisins. Mix until thoroughly blended. Bake in a 9x5-inch loaf pan or three small loaf pans. Oil and flour the pans. Bake at 350° for 40 minutes or until done. Yield 1 large loaf or three small loaves. Martha Powell, Centralia, Mo.

Zucchini Bread
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. pumpkin pie spice
2 eggs
1 cup oil
1 tbls. vanilla
2 cups grated raw squash
1⁄3 cup nuts, chopped
½ cup raisins
Mix ingredients in the order listed and pour into loaf pans. Bake at 350° for 1 hour, or until done. Yields 2 loaves. Lena Shetler, Madison, Mo.

Apricot Banana Bread
1/3 cup butter or margarine, softened
2/3 cup sugar
2 eggs
1 cup (2 to 3 medium) ripe bananas
¼ cup buttermilk
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup 100 percent bran cereal (not flakes)
3/4 cup (6 oz.) dried apricots, chopped
½ cup walnuts, chopped
In a mixing bowl, cream together butter and sugar. Add eggs: mix well. Combine bananas and buttermilk. Combine flour baking powder, soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9x5x13-inch loaf pan. Bake at 350° for 50 to 60 minutes or until bread tests done with a toothhpick. Cool for 10 minutes before removing from pan to a wire rack. Yields 1 loaf. Edna Yoder, Clark, Mo.

Strawberry Bread
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 (10 oz.) packages strawberries, frozen
1 ½ cup oil
4 eggs, beaten
1 tsp. red food coloring
Frosting:
½ cup strawberry juice
8 oz. cream cheese
Sift dry ingredients in a bowl. Mix well. Add strawberries, juice, oil, egg and coloring. Mix well. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Remove from pans. Mix together the strawberry juice and cream cheese and frost loaf. Yields 1 loaf. Fannie Yoder, Clark, Mo.

 

This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

Egg recipes will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 16. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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