Pumpkin Bread...

...From the "Homestead Blessings Cookbook". I highly recommend getting this recipe book for yourself! It has lots of wholesome, wonderful recipes and tips for you and your family!

Pumpkin Bread

Ingredients:

• 3 1/2 cups sifted flour
• 1 1/2 tsp. salt
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 3 cups raw sugar (or if you prefer, I used regular)
• 1/2 cup coconut oil (I used olive oil)
• 4 eggs
• 2/3 cup water
• 2 cups cooked pumpkin
• 1 1/2 cups pecans

Instructions:

Mix all wet ingredients together; sift in dry ingredients and blend until smooth. Fold in nuts. Bake 1 hour at 350 degrees. Makes 2-4 loaf pans or 2 Bundt pans. Fill pans half full, because it will rise 1/3 to 1/2 again. This freezes well.

Note: "What a blessing! When changing a recipe from white flour to whole grain flour, double spices, or sometimes triple them. Whole grain baked items tend to be more bland and spices are rich in trace elements, so use them generously." From: Homestead Blessings Cookbook

Banana Bread

Everyone's favorite bread is banana bread! I used this recipe the other day because we had some overly ripe bananas that needed to be used soon. I had to make something for a gathering, so since the resources were available I was asked to make banana bread. And this is the recipe that I found, which turned out to be so delicious!

Banana Bread Recipe

Ingredients:

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method:

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Enjoy!

K.J.V.

Gluten free Cranberry Bread

You can make this tender gluten-free cranberry bread with or without nuts, and with or without eggs. It's flexible.

Preheat your oven to 350 degrees F. Line a 9-inch loaf pan with a piece of parchment paper. I cut the paper so it rises up the longer sides of the pan. This makes it super easy to grip and remove the whole loaf for complete cooling.

You'll need:

1 cup sorghum flour

1 cup tapioca starch (sometimes called tapioca flour)

1/2 cup almond flour or millet flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar, packed

1 cup applesauce or plain yogurt

1/3 cup light olive oil or Canola oil

1 free-range organic egg white, or egg replacer (1/8 cup liquid)

2 teaspoons bourbon vanilla

1 cup of fresh or frozen cranberries (thawed), chopped

1/2 cup chopped walnuts or pecans

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.

Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.

Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.

Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.

Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.

Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.

Gluten Free French Bread

2 C white rice flour
1 C tapioca flour
3 tsp. xanthan gum
1.5 tsp. salt
2 tsp egg substitute (optional)
2 T sugar (date or maple sugar work also)
1.5 C lukewarm water
2 T fast rise yeast
2 T melted butter
3 egg whites, slightly beaten
1 tsp. vinegar

Place flour, xanthan gum, salt, and egg replacer (if used) in mixer.  Blend on low.  Is small bowl, dissolve sugar in water and add yeast.  Wait until foams slightly then blend into dry ingredients.  Add butter, egg whites, and vinegar.  Beat on high for 3 minutes.  Spoon dough on to greased and rice flour-dusted cookie sheet into 2 long French-loaf shapes or into special French-bread pans.  Slash diagonally every few inches, brush with butter if desired, cover and let rise in a warm place until doubled in size, 20-25 minutes.  Preheat oven to 400 degrees and bake 40-45 minutes.  Remove from pan to cool.

~VLS

Gluten Free Apple Nut Bread

2 1/2 C quinoa flour
1 1/3 C apple OR pear sauce
1/2 C better
1 C honey
1/2 C chopped walnuts
1 apple OR pear, grated
2 tsp. baking soda
1/2 tsp. vanilla
1 tsp. cinnamon
1 C raisins
1/2 tsp. salt
3 eggs

Preheat oven to 350 degrees. Cream butter and honey together. Beat in eggs 1 at a time. Stir in applesauce, grated apple, raisins, and vanilla. In a seperate bowl combine all remaining dry indgredients. Add to wet mix, stir by hand until well combined. Turn into an oiled 5x7 loaf pan. Bake for 50-60 minutes or until and inserted toothpick comes out clean. Cool 10 minutes before removing from pan.

~VLS

6 Egg Pound Cake

This is a great way to use up all those stock-piled eggs...

3 C all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 C butter, softened
2 1/2 C sugar
6 eggs
1 1/2 tsp. vanilla extract
3/4 C milk

1. Grease and flour a tube or Bundt pan. Do not preheat oven.

2. In a medium bowl, mix flour, baking powder and salt. Set aside.

3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.

4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.

5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

6. Top with confectioners sugar or glaze.

~VLS

Gluten Free Oat Bread for Bread Machine

2 C brown rice flour
2/3 C tapioca flour
1/3 C arrowroot powder
1/2 C gluten free oatmeal
2 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 T flax seed
1 T pumpkin seed
1 T sunflower seed
1 T sesame seed

3 eggs
1 1/4 C water
1 1/4 C vinegar
3 T oil
1 T molasses OR honey

3 T sugar
1 T dry yeast

Blend flours together with oats, xanthan, salt, and seeds.  In a seperate bowl, beat eggs slightly, add water, vinegar, oil, molasses.  In a small bowl, measure out sugar and yeast.
Place ingredients into breadmaker in order suggested by manual.  Bake on regular or light crust setting.

Enjoy delicious, warm bread!

~V.L.S.

DUGGAR HOMEMADE ROLLS

1/2 c. shortening

1/2 c. sugar

1 t. salt

2 pkg. yeast

2 c. flour

Combine first 5 ingr. in large bowl & cut with pastry cutter.

2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark

with hot water. Pour over dry mixture.

Slowly add:

3 c. flour

Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.

Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. (Everyone’s favorite Roll’s!)

Yields 16 Rolls in 2-9”x13” pans

Sometimes our family makes these to go with our Paddy's Day! They are soft and yummy!

KJV

Irish Soda Bread

Irish Soda Bread is kind of like scones!

Our family loves this recipe!

This teatime favorite from Irland was originally baked in an iron pot over a peat fire--a primative Irish oven. Today it remains one of Irland's favorite breads, served hot or cold, with butter and jam. There are many variations on the basic recipe, but the brand is nearly always idnetified by the cross on top of the loaf.

Makes 1 loaf (may need to double for company or large families):

3 TBSP margarine or butter, softened

2 1/2 C all-purpose flour

2 tsp sugar or honey

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/3 C rasins (optional)

3/4 C buttermilk (what you could do is make your own butter, and use the buttermilk from that)

Cut margarine into flour, sugar, baking soda, baking powder and salt until mixture resembles fine crumbs. Stir in raisins and enough butter milk to make a soft dough. Turn onto lightly flowered surface; knead until smooth, 1 to 2 minutes. Shape into round loaf, about 6 1/2 inches in diameter. Place on greased cookie sheat. Cut an X about 1/4 through loaf with floured knife. Bake in 375 degree oven until light brown, 35 to 45 minutes. Brush with butter if desired.

Enjoy!!!

K.J.V.

Cranberry Pumpkin Bread

An Autumn favorite!

2 eggs, slightly beaten
2 c. sugar
1/2 c. oil
1 c. Libby's solid pack pumpkin
2 1/4 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. cranberries, chopped

Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, baking soda, and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 3 3/4 x 2 1/2 inch aluminum loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Makes 2 loaves.

V.L.S.

Mommarie's Irish Toast Bread!

For 2 Loaves of Bread:

2 Cups Hot Water

3 T Sugar or Honey

1/2 C Oil

5-6 C Flour

2 T Yeast

1 T Salt

2 T Gluton optional w/white flour

3 T Powdered Buttermilk

1 t Nutmeg

Knead for ten minutes, let rise for 3o minutes. Bake 375 degrees for twenty to twenty five minutes.

Enjoy!!!

K.J.V.

Mommarie's Homemade Bread

Warm oven to 170 while mixing. Turn it off when you put bread in for the half hour rising period.

4 C Hot Water

3/4 C Oil

3/4 C Honey

5 C Whole Wheat (we use freshly ground hard white wheat berries)

1/4 C Gluton

2 T Salt

1/3 C Powdered Buttermilk

3 1/2 T Yeast

Mix in Bosch (optional: let rest 5 to 10 minutes while grinding more wheat.) Add 5 to 7 more C of Flour.

Mix on speed 2 (knead on speed 2) For 1o min.

(Optional: Let rise in bowl for 1o min...Punch down twice).

Shape into four loaves, sprinkle oats on top (optional), cover, let rise in oven for 3o min. Next take bread out of the oven and heat the oven to 375 degrees. Bake bread for 23z minutes or until light brown.

ENJOY!!!

K.J.V.

Zucchini Bread!

This is a good way to use up your stash of Zucchini!

3 eggs
1 3/4 c. sugar
1 c. salad oil
3 tsp. vanilla
2 c. grated zucchini
2 T. orange peel (opt.)
3 c. flour
1 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
nuts and raisins (opt.) (You can also use crasins)

Beat eggs till light and fluffy. Add sugar and beat well. Stir in oil, vanilla, zucchini and orange peel. Add dry ingredients. Then raisins and nuts. Use two greased loaf pans, and bake at 325 degrees for 50-60 minutes.

I got this recipe from my cousin! V.L.S!!!

Enjoy!

K.J.V.