ZUCCHINI BREAD

This is the zucchini bread recipe I often use; I've also made it with whole wheat flour.

ZUCCHINI BREAD *****

INGREDIENTS:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini


DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

[from Improvingmama]

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Becca I have a similar regular bread recipe.

It has 1.5 cups sugar instead.

It has 3 T vanilla instead

It has 2.5 cups flour instead

It has 1/2 tsp baking poweder

It has only 2 tsp cinnamon

It has an additional 1 tsp nutmeg

[from Valerie]

Orange Bread

My friend makes this as gifts and it is fantabulous! Yes, that is now a word.




Orange Bread



3 eggs

2 1/4 cup sugar

1 1/8 cup oil



Mix together. Then add:



1 1/2 cup milk

1 1/2 tsp salt

1 1/2 Tablespoon orange peel (zest it)

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp vanilla

1 1/2 tsp orange extract

1 1/2 tsp butter extract



Pour into greased loaf pans and bake at 350 for 45 minutes. Remove from pans and let them cool for 10 minutes. Return to pans and pour glaze over the top. Let soak for 5 minutes, then return to cooling rack to finish cooling.



Glaze:



1/4 cup orange juice

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp orange extract

1/2 tsp butter extract


[from Valerie]

Pumpkin Pecan Bread

My favorite appetizer: Pumpkin Pecan Bread



3 cups sugar, 1 cup veg oil, 4 large eggs, 1 (15 oz) can pumpkin, 3.5 cups all purpose flour, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cloves, 2/3 cup ater, 1-1/2 cups pecans, toasted.


Beat first 11 ing together at low speed with eletric mixer. Add 2/3 cup water beating until blended. Stir in pecans. Pour into 2 greased and floured 9X5 loafpans. Bake at 350 for 1 hr 15 min or until pick comes out clean. Cool on wire rack in pan 10 min. Remove from pan and cool completely on rack.


It is SO good and easy!!

[from Kristin]

~~~~~~~~~~~~~~~~

"With fresh pumpkin, how much should I use?"


"Rene, I have no idea how much you should use with fresh pumpkin, lol. Id probably use about the same amount thats in the can...... so around 15 oz. If you have an oz measuring cup Id just measure it up to 15 oz. Sorry not much more help than that! I bet it'll be even better with fresh pumpkin though!!"

"Rene, I used fresh to make pumpkin bread this year and it is the same amount as canned, like Kristin said."