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Apple Bread

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 teaspoon vanilla extract
2 cups chopped peeled apples (about 2 medium)
1 cup coarsely chopped walnuts


Preheat oven to 350° Line 2 greased 8x4-in. loaf pans with parchment; grease parchment.
Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

Apricot, Pine Nut & Ginger Bread

5 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Cup Brown Sugar
6 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
1 1/2 Cups Pureed Apricots (May Use Baby Food Jars)
2 Eggs
1 1/2 Cups Milk
6 Tablespoons Light Olive Oil
1 1/2 Teaspoon Vanilla Extract
2 Tablespoons Grated Fresh Ginger
1 1/2 Cups Lightly Toasted Pine Nuts (Keeping 1/4 Cup Aside)
1 1/2 Cups Chopped Dried Apricots

Preheat the oven to 350 degrees F.
Mix together in one bowl the eggs, milk, oil, vanilla, and pureed apricots until smooth.
In a separate bowl mix together the flour, baking soda, salt, and sugars.
Add the dry ingredients to the egg mixture and stir together just until moistened, then stir in the apricots, and pine nuts.
Divide the mixture into two 8 X 4 inch greased loaf pans, sprinkle the remaining pine nuts over the loaves and gently press to help them stick.
Bake for 45 minutes, or until a skewer inserted into the center comes out clean and loaves are golden brown.
Cool for 10 minutes then remove from pans and cool completely on wire rack.

Banana/Pineapple Bread


2 large bananas or 1 cup mashed bananas
¾ cup crushed pineapple drained
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon nutmeg
¼ cup milk
2 cups all purpose flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
½ cup unsalted butter replace with oil
1 -2 Tablespoon rum


Preheat oven to 350 degrees. Grease a loaf pan with baking spray; set aside
In a small bowl, mix together mashed bananas, crushed pineapple, and sour cream, with a potato masher.
Then whisk in eggs, milk, rum and vanilla extract until smooth Add granulated sugar and brown sugar.

In another bowl combine flour, baking powder, baking soda, nutmeg and salt
Using a handheld mixer, add butter to the dry mixture until fully incorporated, and then gradually add wet ingredients
Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.

Pour mixture into prepared loaf pan – bake for about 60-75 minutes or until a tooth pick inserted comes out clean.
Let it cool before slicing.

Dandelion Bread
Sweet Potato Bread


3 cups sugar
3 eggs, lightly beaten
2 cups cold mashed sweet potatoes
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans, optional


In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.

S'mores Quick Bread

graham cracker squares
cup Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup vegetable oil
cup packed light brown sugar
cup milk
teaspoon vanilla
Chocolate Glaze
cup whipping cream
cup semisweet chocolate chips
Marshmallow Glaze
to 2 tablespoons boiling water
cup marshmallow creme
graham cracker square, crushed


Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In food processor or blender, place 14 graham cracker squares. Cover; process, using quick on-and-off motions, until finely crushed.
In medium bowl, mix graham cracker crumbs, flour, baking powder, baking soda and salt; set aside. In large bowl, beat oil and brown sugar with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in milk and vanilla. Add graham cracker mixture; stir just until combined (batter will be thin). Pour into loaf pan.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely.
In small microwavable bowl, microwave whipping cream on High 1 minute 30 seconds. Add chocolate chips; let stand 2 minutes. Stir until smooth. Pour glaze over top of bread, allowing some to drip down sides.
In another small bowl, stir about 1 tablespoon of the boiling water into marshmallow creme until smooth. If glaze is too thick, stir in remaining boiling water. Pour marshmallow glaze over chocolate glaze. Sprinkle with crushed graham cracker. Let glaze set before slicing.

Expert Tips

Once the glazes have been poured on top of the bread, it is best served the same day.
Save time and use purchased graham cracker crumbs. You will need 1 cup of crumbs for the bread and 1 to 2 tablespoons to sprinkle on top.
Before measuring marshmallow creme, spray the measuring cup with cooking spray so it comes out easily.

Moist Date/Nut Bread

1 cup boiling water
1 teaspoon baking soda
2 cups pitted dates, coarsely chopped
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup buttermilk, chilled
¾ cup firmly packed dark brown sugar
6 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup toasted walnuts or pecans, coarsely chopped

Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.


In a medium mixing bowl, combine boiling water, baking soda, and dates. Cover and set aside about 30 minutes or until the dates have softened and the water is lukewarm.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, combine buttermilk, brown sugar, melted butter, and egg; whisk together until well blended. Stir in the date and water mixture. Add flour mixture; stir just until blended. Stir in nuts.
Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes.

Cinnamon Apple Pie Bread

Forget the pie crust and get all the flavors of fall in a quick and easy bread with brown sugar and cinnamon topping that’s as sweet as apple pie.

⅓ cup light brown sugar (not packed)
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)
2 eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk
1 apple, peeled and chopped (I used Granny Smith)


Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon together in a mixing bowl and set aside.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier).
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35.

Tip: If you notice it getting too brown on the top, cover it loosely with tin foil and continue baking until the inside is done. Enjoy!

Cinnamon Raisin Quick Bread

8 tbsp unsalted butter melted and slightly cooled
1 cup unsweetened applesauce
2 large eggs
1/3 cup light brown sugar
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 1/2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
3/4 cup raisins


Preheat over to 325 degrees.

Spray an 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

In a large bowl, whisk together the melted butter, applesauce, eggs, brown sugar and vanilla.

In a smaller bowl, whisk together the flour, cinnamon, baking soda, salt and baking powder.

Add the flour mixture and the raisins to the bowl with the butter mixture. Use a spatula or wooden spoon to stir together until no streaks of flour remain in the batter.

Spread the bread batter evenly into the prepared loaf pan.

Bake on the center rack of the oven for 45 - 50 minutes.

Allow bread to cool in the pan for about 20 minutes.

Remove from pan and finish cooling on a wire rack before cutting and serving.

Pumpkin/Marmalade Bread
2 1/4
cups Gold Medal™ all-purpose flour
cup packed brown sugar
cup granulated sugar
4 1/2
teaspoons pumpkin pie spice
2 1/4
teaspoons baking powder
teaspoon ground cinnamon
teaspoon salt
1 1/4
cups canned pumpkin (not pumpkin pie mix)
cup butter or margarine, melted
cup orange marmalade
tablespoons orange juice
Marmalade Glaze
tablespoons orange marmalade
tablespoon orange juice


Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening. In medium bowl, mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt; set aside.
In large bowl, beat eggs, pumpkin, butter, 1/3 cup marmalade and 3 tablespoons orange juice with electric mixer on medium speed until blended. On low speed, gradually beat in flour mixture. Spread in pan.
Bake 9-inch pan 1 hour 10 minutes to 1 hour 15 minutes, 8-inch pans 45 to 48 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack.
In small bowl, mix glaze ingredients. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.

Apple/Cranberry Bread

1-1/2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons canola oil
2 cups chopped peeled tart apples
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts


In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts.
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Wild Huckleberry Bread
Preheat oven to 350 degrees. Grease an 8 1/2 X 4 1/2 loaf pan.

Whisk together:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, beat on high:
6 tablespoons butter
2/3 cup sugar

Gradually beat in:
2 large eggs
1/2 cup milk
3 T maple syrup

Add the flour mixture in three parts, beating on low or hand mixing until just combined. Fold in 1 cup of wild huckleberries. (You may substitute 1/2 cup of dried berries and 1/2 cup chopped pecans).
Bake 45 minutes. Let cool for 5 to 10 minutes before removing from pan to further cool before slicing. Dust with powdered sugar.


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