Breads for the Seasons

Fall is upon us and soon it will be Thanksgiving and the Hoildays. I thought it might be fun to share some of your favorite Bread recipes. How plesant it will be to think of you, as we celebrate you and your favorite Bread shared by our family and friends!
Gary/Louisville

Pumpkin Bread

2¼ cups flour
1½ cups sugar
½ teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 cup nuts or raisins
3 eggs
2 cups pumpkin
1 cup Wesson oil
Mix all ingredients. Pour into a greased and floured Bundt pan. Cook at 350 for 1 hour and 10 minutes.

Pineapple Carrot Bread

2 eggs
2 cups sugar
1 1/3 cups oil
2 cups shredded carrots
1 cup drained crushed pineapple
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ teaspoon almond extract
3 cups plain flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
Combine eggs, sugar, oil, carrots, pineapple, vanilla, lemon juice and almond extract in a large bowl. Stir flour, soda, cinnamon and salt into bowl. Stir into egg mixture. Pour into 7 greased and floured 3-by-6-inch loaf pans. Bake at 350 degrees for 35 to 40 minutes. Test before removing from oven.


Strawberry Bread

½ cup margarine
1½ cups sugar
1 10-ounce package frozen strawberries, drained (reserve juice)
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons buttermilk
2 large eggs, well beaten
2 cups all-purpose flour
1½ teaspoons almond extract
1 cup chopped pecans
Cream butter and sugar. Add drained strawberries and beat until well combined. Sift dry ingredients and add to creamed mixture, alternately with buttermilk. Add beaten eggs, almond extract and about ½ cup of reserved strawberry juice. Mix well. Fold in chopped nuts. Spoon batter into greased 9-by-5-by-3-inch loaf pan. Bake at 35 degrees for 40 to 50 minutes.

Apple Raisin Quick Bread

1¼ cups vegetable oil
4 eggs
4 teaspoons vanilla extract
3 cups all-purpose flour
2½ cups sugar
2 teaspoons ground cinnamon
1½ teaspoons salt
1½ teaspoons baking soda
1 teaspoon ground cloves
½ teaspoon baking powder
3 cups diced, peeled tart apples
2/3 cup raisins
½ cup chopped nuts
In a mixing bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder. Beat into egg mixture. Stir in the apples, raisins and nuts. Pour into two greased 9-by-5-by-3-inch loaf pan. Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.