Autumn Bread Recipes

HOMEMADE AUTUMN BREAD

Steps:

• Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
• In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
• Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
• Divide the batter between the 2 pans.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
• Serve warm or at room temperature.

AUTUMN "DATES" NIGHT BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan and line the bottom with parchment paper. Bring 1/2 cup water to a boil in a small saucepan. Add the dates and set aside until cool. Drain.
• Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt onto a piece of parchment paper. Set aside.
• In a mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until fluffy, about 2 minutes. Add the eggs and sour cream and beat to combine, scraping the bowl down. Add the rum and vanilla and beat to combine. Add the flour mixture on low speed until just combined. Add the milk, increase the speed to medium, and beat until just smooth, about 15 seconds. Add the drained dates and the nuts and stir just until distributed.
• Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes, then unmold and cool completely before slicing.

AUTUMN PEAR BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

AUTUMN BREAD

Steps:

• In a bowl, combine the first 4 ingredients; set aside.
• In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
• Stir until just moistened; fold in cranberries.
• Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
• Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
• Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.