Harvest Breads

When the weather changes and things start to slow down, it is time for wonderful, homemade bread. These recipes will warm up any cold night. Share with the people you love and they will love you even more. I love sharing these breads with friends and family. I hope these recipes become a family tradition for you as well.

Banana Nut Bread:

1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla
2 eggs
1 c bananas-mashed
3/4 c sugar
3 Tbs vegetable oil
1/2 c chopped pecans

Preheat oven to 350 degrees. Oil loaf pan. In a large bowl, combine flour, baking powder, baking soda, sugar and salt. Add in eggs, bananas, vanilla, oil, and nuts. Stir all ingredients until combined. Fill loaf pan 2/3 full. If you have left over mix, you can cook another loaf or use it to make muffins. Bake loaves for about 50 to 60 minutes. Take out of the oven and brush the top with a little butter. Let cool for a few minutes, and then turn out onto a cooling rack.

Ultimate Zucchini Bread:

3 c all purpose flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 Tbs cinnamon
2 c sugar
3 eggs
3 tsp vanilla
1 c vegetable oil
3 c shredded zucchini
1 c chopped pecans

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, sugar, salt, and cinnamon. Add in eggs, vanilla, oil, zucchini, and nuts. Mix all ingredients until combined. Pour mixture into oiled loaf pan. If you have leftover mix, you can bake another loaf or make muffins. Bake for 1 hour.