Banana Sour Cream Bread November 26, 2007

We baked this recipe on Sunday, it’s delicious and moist. We cooked one big loaf, then pulled out our mini loaf pans and mini bundt pans for the rest of the batter. We opted for no nuts, and instead in half of the batches we added chocolate chips. Bananas and chocolate are wonderful together!

INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt

Zucchini Bread November 15, 2007

My mother in law’s great zucchini bread. I didn’t believe my husband when he told me it was zucchini bread, it tastes delicious and I couldn’t imagine that it was based on a vegetable. Serve with her apple butter spread.

INGREDIENTS
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)

DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Pumpkin Spice Bread November 15, 2007

Great, easy recipe. Serve with my mother in laws apple butter spread!

Submitted by: Delora Lucas on allrecipes.com
Prep Time: 10 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes
Yields: 32 servings

INGREDIENTS:
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

DIRECTIONS:
1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.