Homemade Autumn Bread Recipes

HOMEMADE AUTUMN BREAD

Homemade Autumn Bread image

This Homemade Autumn Bread is an ultra moist fall treat that's a combination of zucchini bread, banana bread and carrot cake! This bread is truly a treat to eat!

Provided by Shelly

Categories Bread

Time 1h15m

Number Of Ingredients 14

Ingredients

2 cups granulated sugar
1 cup canola oil
3 large eggs
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all purpose flour
1 cup whole wheat flour
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup mashed banana
3/4 cup walnuts

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.

Nutrition Facts : ServingSize 1 slice, Calories 358 calories, Sugar 26 g, Sodium 241.2 mg, Fat 18.6 g, SaturatedFat 1.7 g, TransFat 0.1 g, Carbohydrate 45 g, Fiber 1.9 g, Protein 4.8 g, Cholesterol 34.9 mg

BASIC HOMEMADE BREAD

Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

AUTUMN BREAD

Autumn Bread image

Make and share this Autumn Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups sugar
1 (15 ounce) can pumpkin
1/2 cup oil
1 cup cranberries (whole or coarsely chopped)

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.

Nutrition Facts : Calories 241.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 26.4, Sodium 127.7, Carbohydrate 41.3, Fiber 0.9, Sugar 25.7, Protein 2.9

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