In a large bowl combine all of the ingredients.
Pour into greased loaf pan. Bake in a 350° oven for 50 to 60 minutes. Source: Apple Orchard Inn, Missouri Valley, Iowa
Mix dry ingredients together in a large bowl. Whip the eggs together in
a medium bowl. Stir in sugar and then add the oil, extract, and milk. Make
a depression in the dry ingredients and add the wet mixture along with the
carrots and nuts. Mix with a spatula until combined. Pour into a prepared
loaf pan by greasing and dusting with flour. Bake on top shelf in 350°
oven 45-50 minutes or until a toothpick poked in the center comes out
clean. Turn out of pan and let cool on a rack.
Preheat oven to 350 degrees F (175 degrees C).
Grease one 8x4 inch loaf pan and set aside.
In a large bowl, sift together the flour, baking powder, and salt. Set
aside.
In another bowl, mash the bananas and stir in the eggs and sugar and margarine
or butter. Stir in the flour mixture and mix until just combined, then
fold in the chopped nuts (optional). Pour the batter into the prepared
pan.
Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread
tests done. Remove from oven and cool on a rack for 10 minute, then remove
from pan and cool completely. Slice and serve.
Preheat oven to 350 degrees F (175 degrees C).
Grease one 8x4 inch loaf pan and set aside.
In a large bowl, sift together the flour, baking powder, and salt. Set
aside.
In another bowl, mash the bananas and stir in the eggs and sugar and
applesauce. Stir in the flour mixture and mix until just combined, then
fold in the chopped nuts (optional). Pour the batter into the prepared
pan.
Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread
tests done. Remove from oven and cool on a rack for 10 minute, then remove
from pan and cool completely. Slice and serve.
Preheat oven to 350°. Grease one 8x4 inch loaf pan and set aside.
In a large bowl, mix all ingredients but chips until just combined, then
fold in the chocolate chips. Pour the batter into the prepared pan.
Bake at 350° for 55 to 65 minutes or until bread tests done. Remove from
oven and cool on a rack for 10 minutes, then remove from pan, slice and
serve warm with butter, Mmmmmmmm!
1 cup Chopped nuts, raisins or cranberries (Optional)
Mix together the flour, salt, sugar, and baking
powder. Mix the pumpkin, oil, eggs, and spices together, then combine with
the dry ingredients. Fold in the nuts, raisins, or cranberries if desired.
Pour into a well-greased loaf pan. Bake in 350° oven 50-60 minutes or
until a toothpick poked in the center comes out clean. Turn out of pan and
let cool on a rack.
Another Version
2 cups flour
2 Tsp Baking powder
1/2 Tsp baking soda
1 cup Sugar
2 Eggs
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Tsp Salt
1 cup pumpkin purée*
1 Cup Sugar
1/2 Cup Milk
1/4 Cup Soft butter or margarine
1 cup Chopped nuts, raisins or cranberries
Stir together flour, baking powder, baking
soda and spices. In a separate large bowl, combine pumpkin, sugar,
milk and eggs. Add dry ingredients, and butter to pumpkin mixture
until well blended. Mix in chopped nuts. Pour into greased loaf
pans. Bake in 350° oven for 45 to 55 minutes. or until a toothpick
comes out clean.
To make pumpkin purée,
cut a pumpkin in half, scoop out the seeds and stringy stuff,
lie face down on a foil lined baking sheet. Bake at 350°F
until soft, about 45 min to an hour. Cool, scoop out the
flesh. Freeze whatever you don't use for future use. Or, if
you are working with pumpkin pieces, roast or boil them until
tender, then remove and discard the skin.
Pumpkin SpiceIngredients:
2 Tsp Ground Cinnamon, 1 Tsp Ground Ginger, 1/2 Tsp
Allspice, 1/2 Tsp Nutmeg. Note: You can vary it to suit
your taste. Mix ingredients in a bowl. Store in an airtight
container.
Tip: Keep and wash an empty spice container with a
shaker top. Make a label with Pumpkin Spice and place on
container.
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