Sweet Breads

Sweet Breads

Harvest Loaf
Liz Fielding
1/2 c. applesauce
3/4 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
3/4 c. pumpkin
3/4 c. chocolate chips (optional)
3/4 c. nuts (optional)
Cream together applesauce and sugar. Add eggs and mix. Stir dry ingredients together and add, alternating with pumpkin. Add nuts and chocolate chips. Bake for one hour at 350 degrees.

Banana Bread
Sheree Baird
Cream together: ½ c butter 1c sugar
Add in : 2 eggs 3 mashed bananas 2 c four 1 t soda in 1 ½ tbs buttermilk ½ t salt
Bake at 325 for 1 hour.

Easy Banana Bread
Heather Astle
3 mashed ripe bananas
2 beaten eggs
1 c. sugar
1 tsp. soda
1 Tbs. water
2 c. flour and
2 Tbs.
½ c. shortening
1 tsp. baking powder
Mix together and pour into well-greased pans. Bake at 375 for 15 min. Reduce heat ot 325 for 20 minutes or until nice and brown.

Zucchini Bread
Heather Astle
2 c. sugar
3 tsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
3 cups flour
Mix together in a large bowl.
Then add:
2 c. drained cooked zucchini
1c. oil
3 tsp. vanilla
3 eggs.
Beat to blend well. Add nuts if desired. Pour into 2 greased andfloured bread pans. Bake at 350* for 45-60 minutes.

Cinnamon Rolls
Robyn Astle
1 cube butter
4 c. boiling water
1 c. sugar
Beat until cool then Add:
3/4 c. powdered milk
½ tsp. nutmeg
4 eggs
1 Tbs. salt
4 c. flour
Beat well. Mix 4 Tbs. yeast into ½ c. warm water and dissolve. Add yeast and enough flour--about 7-8 cups-- to make a soft bread dough. Mix 5-6 minutes. Let raise and then divide in half and roll out. Add plenty of butter, brown sugar, and cinnamon and raisins. Bake at 350* for 20-25 minutes. Frost when cool.

Cinnamon Rolls
Sheryl Koon
2 c boiling water
½ c butter
1 c sugar
2 TBS yeast in ½ c water
2 tsp salt 2 c cream or canned milk
4 beaten eggs
2 tsp vanilla
about 10 cups flour.
Boil water add butter, sugar, salt vanilla, then add the yeast and water. Add eggs and cream. Add flour until satisfied with the right consistency. Use the rest of the flour to mix out on. Let raise. Divide and make into rolls.

Coconut Bread
Robyn Astle
Mix together:
4 eggs
2 c. sugar
1 c. oil
2 tsp. coconut flavoring
3 c. flour
½ tsp. soda
½ tsp. salt
½ tsp. baking powder
1 c. buttermilk
Fold in 1 c. coconut and 1 cup nuts. Bake at 325* for 1 hr. 15 minutes in a bunt pan.
Frosting:
1 c. sugar
½ c. water
2 Tbs. butter
Mix and boil for 5 minutes.
Add 1 tsp. coconut flavoring. Pour over warm bread and allow to stand.

Coconut Bread
Mindy Butler
This bread is slightly sweet, like some corn breads…
4 cups sweetened flaked coconut (10 oz)
2 large eggs
1 stick butter, softened
2 cups self-rising flour (not cake flour)
1/2 cup sugar Preheat oven to 350°F.
Butter and flour a loaf pan.
Spread 3 cups coconut in a large shallow baking pan and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Leave the oven on. Cool the toasted coconut completely and then grind into a coarse meal, this makes about 1 1/4 cups. Next, stir together flour, ground toasted coconut, and remaining cup (untoasted) coconut in a large bowl.
Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended. Pour batter into loaf pan and bake in middle of oven until a toothpick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Makes 1 loaf.