Simple Bread Recipes

This time of year, I love to make breads. I'm not sure what it is. Maybe the fall weather or the smell that warms your kitchen. Below you will find a recipe for Pumpkin Bread, Zucchini Bread, and Jewish Apple Cake (which I think is like a bread). I have been told that the recipe for the Jewish Apple Cake originated from the 2nd generation MOPS group.

Downeast Maine Pumpkin Bread (from Allrecipes.com submitted by Megan Kreitzberg)

INGREDIENTS

• 1 (15 ounce) can pumpkin puree


• 4 eggs


• 1 cup vegetable oil


• 2/3 cup water


• 3 cups white sugar


• 3 1/2 cups all-purpose flour


• 2 teaspoons baking soda


• 1 1/2 teaspoons salt


• 1 teaspoon ground cinnamon


• 1 teaspoon ground nutmeg


• 1/2 teaspoon ground cloves


• 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.


2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.


3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Zucchini Harvest Bread (modified and submitted by Jill Morian)

3 c. all-purpose flour (1/2 whole wheat and 1/2 regular)
1 1/2 c. sugar (Splenda)
1/2 c. firmly packed brown sugar
1 c. butter or margarine, softened
3 eggs
1 Tbsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cloves
1 Tbsp vanilla
2 c. unpeeled, shredded zucchini
1/2 c. chopped walnuts (optional)

Heat oven to 350 degrees.  In large mixer bowl, combine all ingredients except zucchini and walnuts.  Beat at low speed, scraping bowl often, until well mixed ( 2 to 3 min.)  By hand, stir in zucchini and nuts.  Spread into 2 greased 8" x 4" loaf pans.  Bake for 50 to 65 min. or until wooden pick inserted in center comes out clean.  Cool 10 minutes and remove from pans.  Cool completely.

Jewish Apple Cake (submitted by Fay Klepper and Michele Steven- 2nd Gen. MOPS)

In bowl slice 5 large apples, thicker than for a pie - (Jonathan are best but don't use delicious)  sprinkle with:

2 tsp. cinnamon set aside & mix:
3 cups flour
2 cups sugar
1 cup oil
4 unbeaten eggs
1/2 tsp. salt
1/2 cup orange juice
3 tsp. vanilla
2 tsp. baking powder

Mix in mixer until sugar is dissolved, at least 5 min.  Into greased tube pan spoon
1/3 batter,  then 1/3 apples & repeat 2 more times ending with apples.  Pour on any apple juice.

Bake 1 1/2 hrs. at 350.  Let stand in pan 30-45 min. before removing.  Make one day ahead of time to ensure best flavor.