Bread Recipes

Peanut Banana Muffins

1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup butter or margarine, melted
1-1/2 cups mashed ripe bananas (about 3 medium)
3/4 cup peanut butter chips

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

Apricot-Pecan Bread

2 1/2 cups dried apricots, chopped
1 cup chopped pecans
4 cups all-purpose flour, divided
1/4 cup butter or margarine, softened
2 cups sugar
2 large eggs
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups orange juice

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.

Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack. Makes 2 loaves

Cream Cheese Braids

1 (8-ounce) container sour cream
1/2 cup sugar
1/2 cup butter or margarine, cut into pieces
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (105° to 115°)
2 large eggs, beaten
4 cups all-purpose flour
Cream Cheese Filling
Powdered Sugar Glaze

Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105° to 115°. Combine yeast and warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.

Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.

Roll each portion into a 12- x 8-inch rectangle, and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets.

Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk. Bake at 375° for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze. Makes 4 (12-inch) loaves

Cream Cheese Filling

2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract

Beat all ingredients at medium speed with an electric mixer until smooth. Makes about 2 1/2 cups

Powdered Sugar Glaze

2 1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Stir together all ingredients. Makes about 1 cup

Soft Pretzels

1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons sugar
1 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
1 teaspoon salt
Cooking spray
6 cups water
2 tablespoons baking soda
1 teaspoon cornmeal
1 teaspoon water
1 large egg
2 teaspoons kosher salt

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Preheat oven to 425°.

Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope.

Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).

Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.

Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool. Makes 12 servings

Zucchini Bread

This quick bread recipe makes two loaves. Enjoy a loaf now, and store the other in the freezer for up to one month. Toasted slices are delicious for breakfast.

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Makes 2 loaves

Whole Wheat Date-Nut Bread

2 cups whole wheat flour
1 cup all-purpose flour
1 cup chopped pecans, toasted
3/4 cup chopped dates
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups milk
1/2 cup molasses

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Dissolve baking soda in milk; stir in molasses. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into a greased and floured 9- x 5-inch loafpan.

Bake at 325° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack.

Whole Wheat Raisin-Nut Bread: Substitute 3/4 cup raisins for 3/4 cup chopped dates; proceed as directed. Whole Wheat Nut Bread: Omit chopped dates; proceed as directed. Makes 1 (9-inch) loaf

Brown Beer Rye Bread

Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking.

1 tablespoon olive oil
1/2 cup chopped onion
1 1/8 teaspoons sugar, divided
2 packages dry yeast (about 4 1/2 teaspoons)
3/4 cup warm brown beer (100° to 110°)
1/2 cup plain yogurt
1 tablespoon white vinegar
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 large egg, lightly beaten
2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup stone-ground rye flour (about 4 1/2 ounces)
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.
Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

Preheat oven to 400°. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack. Makes 1 loaf

Rice Bread

1 1/2 cups water
1/2 cup basmati rice
1 1/4 cups warm water (100° to 110°)
6 cups all-purpose flour, divided
1 package quick-rise yeast (about 2 1/4 teaspoons)
2 teaspoons salt
Cooking spray

Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).

Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.

Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.

Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Preheat oven to 375°. Bake at 375° for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks. Makes 2 loaves

Whole-Wheat Walnut Bread

Toast the nuts for 5 minutes in a 350º oven to intensify their flavor.

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup honey
1 3/4 cups warm water (100° to 110°)
2 tablespoons plain low-fat yogurt or low-fat sour cream
2 tablespoons vegetable oil
3 cups all-purpose flour, divided
2 cups whole-wheat flour
1/3 cup coarsely chopped walnuts or pecans, toasted
2 teaspoons salt
Cooking spray

Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface.

Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. Makes 1 loaf

Marbled-Chocolate Banana Bread

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at high 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.

Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 1 loaf

Date Nut Bread

1-1/2 cups chopped dates
1-1/2 cups hot water
2 tablespoons butter, softened
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup coarsely chopped walnuts
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 eggs, beaten
1-1/2 teaspoons vanilla extract

In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened.

Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks. YMakes 2 loaves (16 slices each).

Pineapple Banana Bread

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1-1/4 cups vegetable oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Berry Mini Breads

1/2 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 4 loaves.

Apple Raisin Quick Bread

1-1/4 cups vegetable oil
4 eggs
4 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1 teaspoon ground cloves
1/2 teaspoon baking powder
3 cups diced peeled tart apples
2/3 cup raisins
1/2 cup chopped nuts

In a mixing bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Peanut Butter Pumpkin Bread

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened.

Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves (16 slices each).

Banana Nut Bread

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
3 medium ripe bananas, mashed
1/3 cup buttermilk
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups grated peeled uncooked potatoes
1 cup chopped walnuts

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternatively with banana mixture. Stir in potatoes and walnuts.

Transfer to two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

Bacon Corn Bread

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds, optional
1/8 teaspoon paprika

In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Makes 9 servings.

Sunflower Bread

4 cups all-purpose flour
1 cup whole wheat flour
1 cup salted sunflower kernels, toasted
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-1/4 cups water
1/2 cup milk
1/3 cup honey
3 tablespoons butter
Additional salted sunflower kernels, optional

In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves (12 slices each).

Mango Muffins

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 medium ripe banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 1-1/2 dozen.

Cloverleaf Rolls

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar
1-1/4 cups warm milk (110° to 115°)
1/4 cup butter or margarine, softened
1 egg
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter or margarine, melted

In a mixing bowl, combine yeast, sugar and milk; beat until smooth. Add butter, egg and salt; mix well. Add 3 cups flour; beat until smooth.

Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place three balls each in greased muffin cups.

Cover and let rise until doubled, about 30 minutes. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm. Makes 2 dozen.

Angel Rolls

3-1/2 cups bread flour, divided
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup warm buttermilk (120° to 130°)
1/2 cup vegetable oil
1/3 cup warm water (120° to 130°)
Melted butter

In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

Place on a greased baking sheet. Bake at 400° for 15-18 minutes or until golden brown. Brush tops with butter. Remove from pan to a wire rack to cool. Makes 14 rolls.

Note: Warmed buttermilk will appear curdled.

Cornmeal Sweet Muffins

2 tablespoons sugar
4 teaspooons vegetable oil
1 egg, beaten
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

In a bowl, combine sugar, oil, egg, and milk; mix well. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened.

Pour into four muffin cups that have been lined with papers or coated with nonstick cooking spray. Bake at 400° for 15-18 minutes, or until lightly browned. Makes 4 muffins

Walnut-Raisin Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/4 cup orange juice
1 can (8 ounces) crushed pineapple, undrained
1 cup raisins
1 cup chopped walnuts

In a mixing bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth.

Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely. Makes 1 loaf.

Maple Apple Bread

1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 egg, beaten
1 teaspoon maple flavoring
1/2 cup chopped peeled tart apple
1/4 cup chopped walnuts
2 packages (8 ounces each) refrigerated crescent rolls

Glaze
1/2 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

In a bowl, combine brown sugar, flour, cinnamon, egg and flavoring; mix well. Add apple and nuts stir; stir to coat. Unroll dough and separate into eight rectangles; seal the seams and perforations. Spread each rectangle; seal the seams and perforations.

Spread each rectangle with apple mixture. Roll up, starting with a short side. Place lengthwise in a greased 8-in. x 4-in. x 2-in. loaf pan, making two layers of four rolls. Bake at 350° for 20 minutes.

Cover with foil and bake 30 minutes longer or until golden brown, uncovering the last 5 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Makes 1 loaf.

Cherry Pecan Bread

1/2 cup butter or margarine, softened
3/4 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan.

Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.