Pumpkin Harvest Bread

2/3 c. butter, softened 1-1/2 t. salt

2 c. sugar 1 t. cinnamon
15-oz. can pumpkin 1 t. ground cloves
2/3 c. milk 2/3 c. raisins
4 eggs, beaten 2/3 c. chopped nuts
3-1/3 c. all-purpose flour Garnish: softened cream
1/2 t. baking powder cheese
2 t. baking soda

In a large bowl, blend together butter and sugar. Add pumpkin,

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milk and eggs; stir well and set aside. In a separate bowl, combine
flour, baking powder, baking soda, salt and spices. Stir flour mixture
into pumpkin mixture; fold in raisins and nuts. Divide batter evenly
between 2 greased 8"x4" loaf pans. Bake at 350 degrees for 60 to
70 minutes, until a toothpick inserted in the center tests clean.
Slice and serve with cream cheese. Makes 2 loaves.

2
Cinnamon-Apple Raisin Muffins
1 c. all-purpose flour 1 c. sugar
1 c. whole-wheat flour 1 egg, beaten
3/4 t. baking soda 1/4 c. egg white substitute
1/2 t. salt 1 t. vanilla extract
1 t. cinnamon 2 c. apples, peeled, cored and
3/4 c. unsweetened diced
applesauce 1 c. raisins
1/4 c. oil 1/2 c. chopped walnuts

In a bowl, stir together flours, baking soda, salt and cinnamon; set

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aside. In a separate large bowl, beat applesauce, oil and sugar with
an electric mixer on low speed for 2 minutes. Add egg, egg white
substitute and vanilla; beat for one minute. Add flour mixture to
applesauce mixture; stir just until moistened. Fold in remaining
ingredients. Spoon batter into 12 paper-lined muffin cups, filling
2/3 full. Bake at 400 degrees for 25 to 30 minutes, until a toothpick
inserted in center tests clean. Remove muffins from pan to a wire
rack; serve warm or cooled. Makes one dozen.

3
Spicy Pear Bread
2 c. brown sugar, packed 1-1/2 t. ground ginger
1 c. oil 3/4 t. ground cloves
1/4 c. molasses 1/4 t. allspice
3 eggs, beaten 4 pears, peeled, cored and
1 t. baking soda thinly sliced
1-1/4 t. salt 3 c. all-purpose flour
1-1/2 t. cinnamon

Combine brown sugar, oil, molasses and eggs in a large bowl; mix
well and set aside. In a cup, mix together baking soda, salt and

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spices; add to brown sugar mixture. Stir in pears, coating evenly;
add flour and mix well. Divide batter between 2 well-greased
9"x5" loaf pans. Bake at 350 degrees for 55 to 65 minutes, until
a toothpick inserted in the center tests clean. Cool in pans for
10 minutes; turn loaves out onto a wire rack and cool completely.
Makes 2 loaves.

4
Cranberry Upside-Down Muffins
2-1/2 c. all-purpose flour 1-1/4 c. milk
1/2 c. sugar 1/3 c. butter, melted and
1 T. baking powder slightly cooled
1/2 t. salt 1 egg, beaten

Combine flour, sugar, baking powder and salt in a large bowl; mix
well. Add milk, butter and egg; stir just until moistened. Set batter
aside. Prepare Cranberry Topping; spoon into 18 greased muffin
cups. Spoon batter over topping, filling 2/3 full. Bake at 400 degrees
for 20 to 25 minutes, until a toothpick inserted in the center tests

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clean. Immediately turn muffins out of pan, onto a wire rack placed
over wax paper. Serve warm. Makes 1-1/2 dozen.
Cranberry Topping:
1/3 c. brown sugar, packed 1/2 c. fresh cranberries,
1/4 c. butter, sliced halved
1/2 t. cinnamon 1/2 c. chopped nuts

Combine all ingredients in a small saucepan. Cook over medium

heat, stirring frequently, until brown sugar is dissolved.

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Orange Marmalade Bread
1/2 c. butter, softened 2 t. baking powder
1/2 c. brown sugar, packed 1/2 t. baking soda
2 eggs 1 t. salt
10-oz. jar orange marmalade 1/2 c. orange juice
2-3/4 c. all-purpose flour 1/2 c. chopped nuts

In a large bowl, combine butter and sugar, beating until light and
fluffy. Add eggs, one at a time, mixing well. Stir in marmalade; set
aside. In a separate bowl, combine flour, baking powder, baking
soda and salt. Add flour mixture to butter mixture alternately with

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orange juice. Mix well and stir in nuts. Pour batter into a greased
and floured 9"x5" loaf pan. Bake at 350 degrees for about one hour,
until a toothpick inserted in the center tests clean. Cool in pan
for15 minutes before turning out of pan. Makes one loaf.

6
Cheddar-Parmesan Bread
1-1/2 c. biscuit baking mix 1/2 c. milk
1 c. shredded Cheddar 1 egg, beaten
cheese 2 T. butter, melted
1/4 c. grated Parmesan Garnish: additional grated
cheese Parmesan cheese
1/2 t. dried oregano

In a bowl, combine biscuit mix, cheeses, oregano, milk and egg.

Stir together to form a thick batter. Spoon batter into a greased
8" round cake pan. Drizzle with melted butter; sprinkle with

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additional Parmesan cheese. Bake at 400 degrees for 20 minutes,
or until a toothpick inserted in the center tests clean. Let cool for
10 minutes; cut into wedges and serve warm. Makes 6 to 8 servings.

7
Cheesy Sesame Seed Muffins
2 T. butter, divided 1 egg
1/2 c. onion, chopped 1/2 c. milk
1-1/2 c. biscuit baking mix 1 T. toasted sesame seed
1 c. shredded sharp Cheddar
cheese, divided

Melt one tablespoon butter in a skillet over medium heat. Add

onion and sauté until tender, about 3 minutes. Combine onion
mixture, biscuit mix and 1/2 cup cheese in a large bowl. In a
separate bowl, beat together egg and milk. Add egg mixture to

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onion mixture, stirring just until moistened. Spoon batter into
12 lightly greased or paper-lined muffin cups, filling 1/2 full.
Sprinkle with remaining cheese and sesame seed; dot with
remaining butter. Bake at 400 degrees for 13 minutes, or until
golden. Immediately turn muffins out of pan; serve warm.
Makes one dozen.

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Perfect Lemon Bread
1-1/2 c. all-purpose flour 1/2 c. milk
1-1/3 c. sugar, divided 1/2 c. oil
1 t. baking powder 1-1/2 t. lemon zest
1/2 t. salt 4-1/2 T. lemon juice
2 eggs

In a large bowl, mix together flour, one cup sugar, baking powder
and salt; set aside. In a separate bowl, beat together eggs, milk, oil
and zest. Add egg mixture to flour mixture; stir until well blended.
Pour batter into a greased and floured 9"x5" loaf pan. Bake at

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350 degrees for 45 to 50 minutes. Meanwhile, for glaze, combine
lemon juice and remaining sugar in a small saucepan. Cook and
stir over medium heat until sugar is dissolved. Poke holes in hot
loaf with a skewer. Drizzle hot glaze over top; allow to cool.
Makes one loaf.

9
Cheddar-Dill Corn Muffins
1 c. yellow cornmeal 3/4 c. milk
1 c. all-purpose flour 1-1/2 c. shredded sharp
1/3 c. sugar Cheddar cheese
2-1/2 t. baking powder 1 c. corn, thawed if frozen
1/2 t. baking soda 1/4 c. butter, melted
1/4 t. salt 3 T. fresh dill, minced, or
1 egg, beaten 1 T. dill weed

In a large bowl, mix cornmeal, flour, sugar, baking powder, baking

soda and salt; set aside. In a separate bowl, whisk together egg and

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milk; stir in remaining ingredients. Add egg mixture to cornmeal
mixture; stir just until moistened. Spoon batter into 12 greased or
paper-lined muffin cups, filling 2/3 full. Bake at 400 degrees for
about 20 minutes, until golden and a toothpick inserted in the
center tests clean. Cool in pan on a wire rack for 10 minutes; turn
muffins out of pan. Serve warm or at room temperature. Makes
one dozen.

10
Pineapple-Zucchini Bread
20-oz. can crushed 3 c. all-purpose flour
pineapple, drained 1/2 t. baking powder
2 c. zucchini, grated 1 t. baking soda
1 c. oil 1 t. salt
3 eggs, beaten 2 t. cinnamon
2 c. sugar 1 t. nutmeg
2 t. vanilla extract

In a bowl, stir together pineapple, zucchini, oil, eggs, sugar and

vanilla. Add remaining ingredients; mix well until moistened.

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Divide batter between 2 greased 9"x5" loaf pans. Bake at
325 degrees for one to 1-1/2 hours, until a toothpick inserted in
the center tests clean. Let cool in pans for several minutes; turn
loaves out onto a wire rack and cool completely. Makes 2 loaves.

11
Bacon-Cheese Muffins
1-1/2 c. all-purpose flour 2-1/3 c. shredded Cheddar
1/2 c. cornmeal cheese, divided
1 T. baking powder 1 egg, beaten
1/4 t. cayenne pepper 1 c. milk
1/4 t. salt 1/4 c. butter, melted and
8 slices bacon, crisply slightly cooled
cooked and crumbled

Combine flour, cornmeal, baking powder, cayenne pepper and salt

in a large bowl. Stir in crumbled bacon and 2 cups cheese; set aside.

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Whisk together egg, milk and butter in a separate bowl; stir into
flour mixture just until moistened. Fill greased or paper-lined muffin
cups 3/4 full; sprinkle with remaining cheese. Bake at 425 degrees
for 12 to 15 minutes, until a toothpick inserted in the center tests
clean. Cool in pan for 5 minutes; turn muffins out of pan. Serve
warm. Makes one dozen.

12
Champion Banana Bread
1/2 c. butter, softened 1 t. vanilla extract
2 eggs, beaten 2 c. all-purpose flour
1 c. sugar 1 t. baking powder
3 ripe bananas, mashed 1 t. baking soda
1/2 c. evaporated milk 1/2 t. salt

In a large bowl, stir together butter, eggs and sugar. Add bananas,
evaporated milk and vanilla; mix well and set aside. Combine
remaining ingredients in a separate bowl; mix well. Add flour
mixture to butter mixture; stir until moistened. Pour batter into

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a greased 9"x5" loaf pan. Bake at 350 degrees for 40 to 50 minutes.
Let cool for several minutes; turn loaf out onto a wire rack and
cool completely. Makes one loaf.

13
Famous Banana Muffins
3 very ripe bananas, mashed 1/2 c. all-purpose flour
2 eggs, beaten 1/2 c. wheat germ
1/2 c. canola oil 1 t. vanilla extract
1/2 c. plus 1 T. sugar, 1 t. baking powder
divided 1/2 t. baking soda
1/2 c. quick-cooking oats, 1/4 t. salt
uncooked 1/2 c. chopped walnuts
1/2 c. whole-wheat flour

In a large bowl, stir together bananas, eggs, oil and 1/2 cup sugar

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until combined. Add remaining ingredients except walnuts; stir
just until blended. Spoon batter into 12 paper-lined muffin cups,
filling about 2/3 full. Sprinkle tops with walnuts and remaining
sugar. Bake at 350 degrees for 20 to 25 minutes, until golden and
a toothpick inserted in the center tests clean. Cool in pan for
5 minutes; remove muffins to a wire rack and cool completely.
Makes one dozen.

14
Sweet Avocado Muffins
2 c. all-purpose flour 1-1/2 c. very ripe avocado,
1 t. baking powder halved, pitted and mashed
1 t. baking soda 1 T. lime juice
1/2 t. sea salt 1-1/4 t. vanilla extract
2 eggs, beaten Optional: 1/2 c. chopped
1 c. sugar walnuts
1/2 c. canola oil

In a large bowl, mix together flour, baking powder, baking soda and
salt; set aside. In a separate bowl, beat eggs and sugar until fluffy; stir

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in oil, avocado, lime juice and vanilla. Add egg mixture to flour
mixture; stir just until combined. Spoon batter into 12 paper-lined
muffin cups, filling 2/3 full. Sprinkle with walnuts, if desired. Bake
at 350 degrees for 15 to 20 minutes, until a toothpick inserted in
center tests clean. Let cool for several minutes; turn muffins out
onto a wire rack. Makes one dozen.

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Farmhouse Apple Bread
3 eggs, beaten 1 t. baking soda
2 c. sugar 1 t. cinnamon
1 c. oil 3 to 4 apples, peeled, cored
1 T. vanilla extract and chopped
3 c. all-purpose flour 1 c. chopped pecans

In a large bowl, combine eggs, sugar, oil and vanilla; stir until
well mixed. In a separate bowl, combine flour, baking soda and
cinnamon; stir into egg mixture. Fold in apples and pecans. Divide
batter between 2 greased and floured 9"x5" loaf pans. Bake at

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325 degrees for 70 minutes, or until a toothpick inserted in center
tests clean. Makes 2 loaves.

16
Morning Glory Muffins
2 c. all-purpose flour 1/2 c. raisins
1-1/4 c. sugar 1/2 c. sunflower kernels
2 t. baking soda 1/2 c. sweetened flaked
1/2 t. salt coconut
2 t. cinnamon 3 eggs, beaten
2 c. carrots, peeled and 1 c. oil
grated 2 t. vanilla extract
1 c. apple, peeled, cored
and chopped

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In a large bowl, combine flour, sugar, baking soda, salt and
cinnamon. Stir in carrots, apple, raisins, sunflower kernels and
coconut; set aside. In a separate bowl, whisk together eggs, oil
and vanilla; add to flour mixture and stir until just moistened.
Let batter rest for 4 minutes. Spoon into 16 well-greased or paper-
lined muffin cups, filling 2/3 full. Bake at 350 degrees for 20 to
25 minutes. Cool in pan for 10 minutes; turn muffins out onto
a wire rack and let cool. Makes 1-1/4 dozen.

17
Ginger Spice Muffins
1-1/4 c. all-purpose flour 1/8 t. nutmeg
1/4 c. sugar 1/2 c. light molasses
1/2 t. baking soda 1/2 c. buttermilk
1/4 t. salt 1/4 c. shortening
1/2 t. ground ginger 1 egg, beaten
1/2 t. cinnamon 1/2 c. chopped walnuts

In a large bowl, mix flour, sugar, baking soda, salt and spices. Add
remaining ingredients. With an electric mixer on low speed, beat
just until moistened. Increase speed to medium; beat for 2 minutes.

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Spoon batter into 12 greased or paper-lined muffin cups, filling
2/3 full. Bake at 375 degrees for 20 to 25 minutes. Cool in pan
for 10 minutes; remove muffins to a wire rack and cool completely.
Makes one dozen.

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Raspberry Cream Muffins
1 c. fresh raspberries 1 T. baking powder
3/4 c. plus 2 T. sugar, 1/2 t. salt
divided 1 c. half-and-half
1/4 c. butter, softened 1 c. white chocolate chips,
1 egg, beaten finely chopped
1 t. almond extract 2 T. brown sugar, packed
2-1/4 c. all-purpose flour

In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a
large bowl, blend butter and 1/2 cup remaining sugar. Beat in egg

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and extract; set aside. In a separate bowl, combine flour, baking
powder and salt; add to butter mixture alternately with half-and-
half. Stir in raspberries and chocolate chips. Spoon batter into
12 paper-lined muffin cups, filling 2/3 full. Combine brown sugar
and remaining sugar; sprinkle over batter. Bake at 350 degrees for
25 to 30 minutes. Cool in pan for 5 minutes; remove muffins to
a wire rack and cool slightly. Serve warm. Makes one dozen.

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Country Inn Soda Bread
3 c. all-purpose flour 1/2 c. dark raisins
2 t. baking powder 1/2 c. golden raisins
1 t. salt 1/2 c. currants
1-1/2 c. buttermilk 1 T. caraway seed

In a large bowl, mix together flour, baking powder and salt. Add
buttermilk; stir until moistened. Fold in raisins, currants and
caraway seed. Spread batter in a well-greased 8" or 9" cast-iron
skillet or round cake pan. Bake at 350 degrees for 45 minutes,
or until golden. Cut into wedges and serve warm. Makes 6 to

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8 servings.

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Blueberry & Lemon Muffins
1-3/4 c. all-purpose flour 1 egg, beaten
1/2 c. plus 2 T. sugar, 1/3 c. oil
divided 1 c. fresh blueberries
2-1/2 t. baking powder 1 t. lemon zest
3/4 t. salt 1/4 to 1/2 c. butter, melted
3/4 c. milk

In a large bowl, mix together flour, 1/4 cup sugar, baking powder
and salt; make a well in the center and set aside. In a separate
bowl, whisk together milk, egg and oil; add to flour mixture. Stir

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just until moistened. In a small bowl, toss together blueberries, zest
and 2 tablespoons remaining sugar; gently stir into batter. Spoon
batter into 12 greased or paper-lined muffin cups, filling 2/3 fill.
Bake at 400 degrees for 25 minutes. While muffins are still warm,
brush with melted butter; sprinkle with remaining sugar. Makes
one dozen.

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Great Boston Brown Bread
3 c. whole-wheat flour 2 eggs, separated
2 t. baking soda 2 c. buttermilk
1 T. salt 1/2 c. raisins
2 c. brown sugar, packed

Combine flour, baking soda and salt in a large bowl. Add brown
sugar, egg yolks and buttermilk; stir until moistened. Fold in raisins
and egg whites. Divide batter among 2 to 3 greased and floured
16-ounce metal food cans, filling 1/2 full. Bake at 350 degrees for
45 minutes. Let cool in cans. Remove bottom ends of cans; push

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out bread and slice. Makes 2 to 3 loaves.

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Maple Cornbread
1 c. plus 2 T. cornmeal 1 egg, beaten
1 c. plus 2 T. whole-wheat 1/2 c. pure maple syrup
flour 3/4 c. milk
1 T. baking powder 3 T. shortening, melted and
1/2 t. salt slightly cooled

In a large bowl, combine cornmeal, flour, baking powder and salt.

Add egg, maple syrup, milk and shortening. Stir until well blended;
do not beat. Pour batter into a well greased 9"x9" baking pan. Bake
at 400 degrees for 20 minutes. Cool slightly; cut into squares. Makes

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9 servings.

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Nutmeg Streusel Muffins
2 c. all-purpose flour, 1/2 t. baking soda
divided 1/2 t. salt
1 c. brown sugar, packed 1-1/2 t. nutmeg
1/2 c. butter, softened 2/3 c. buttermilk
1-1/2 t. baking powder 1 egg, beaten

In a large bowl, combine 1-1/3 cups flour and brown sugar. Cut
in butter with a fork until crumbly; set aside 1/2 cup of crumb
mixture for topping. Add remaining flour and other ingredients to
remaining crumb mixture; stir just until moistened. Spoon batter

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into 18 greased or paper-lined muffin cups, filling 2/3 full. Sprinkle
with reserved crumb mixture. Bake at 400 degrees for 18 to
22 minutes, until lightly golden. Cool in pan for 3 minutes;
remove muffins from pan. Makes 1-1/2 dozen.

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Cranberry Nut Bread
2 c. all-purpose flour 1 egg, beaten
1 c. sugar 2 T. oil
1-1/2 t. baking powder 3/4 c. orange juice
1/2 t. baking soda 1-1/4 c. fresh cranberries,
1 t. salt chopped
1 t. orange zest 1/2 c. chopped pecans

In a large bowl, combine flour, sugar, baking powder, baking soda,

salt and lemon zest; set aside. In a separate bowl, beat together
egg, oil and juice. Add egg mixture to flour mixture; stir well.

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Stir in berries and nuts; set aside. Grease the bottom only of one,
9"x5" loaf pan or two, 7-1/2"x3-1/2" medium loaf pans. Divide
batter evenly between pans. Bake at 350 degrees, one hour for a
regular loaf or 45 minutes for medium loaves. Turn out loaves onto
a wire rack; cool. Makes one regular or 2 medium loaves.

25
Refrigerator Pumpkin Bran Muffins
2 c. bran flake cereal 1-1/2 c. sugar
2 c. buttermilk 2 t. baking powder
2 c. cooked pumpkin purée, 1 t. baking soda
or 15-oz. can pumpkin 1 t. cinnamon
1/3 c. butter, melted and 1/2 t. ground ginger
slightly cooled 1/4 t. ground cloves
2 eggs, beaten Optional: 3 T. ground
1-1/2 c. all-purpose flour flax seed
1 c. whole-wheat flour

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Combine cereal and buttermilk in a large bowl; let stand 5 minutes.
Add pumpkin, butter and eggs; mix well and set aside. In a separate
large bowl, mix together flours, sugar, baking powder, baking soda,
spices and flax seed, if using. Add pumpkin mixture to flour
mixture; stir until completely moistened. Batter may be baked
immediately, or tightly covered and refrigerated up to one week.
To bake, spoon batter into 30 lightly greased or paper-lined muffin
cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes,
until muffin tops are firm to the touch. Cool
slightly; turn muffins out onto a wire rack
and cool completely. Makes 2-1/2 dozen.

26
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