2-1/2 cups milk 
1/4  cup buttermilk
5 cups all-purpose flour
3 cups, plus 1 teaspoon sugar
1 package of active dry yeast
2/3 cup oil
1-1/4 tsp baking powder
3 eggs
1/4 cup ground cinnamon
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 cups walnuts or pecans
1 cup raisins

Mix 3/4 cup milk, buttermilk, 3/4 cup of flour, 1 teaspoon sugar and the dry yeast.  Set aside for ten minutes or until it bubbles.  (If mixture does not bubble, heat mixture to 110 degrees.)  In a separate bowl, place the remaining ingredients, except the nuts and raisins, and mix well.  Add mixtures together and mix well.  Fold in nuts and raisins.  If mixture is a bit dry, add a little more milk.  Pour into well-greased and sugared (mix cinnamon and sugar) 9-1/2 inch loaf pans.  Bake at 350°for one hour and ten minutes or until done.

Nutritional Analysis based on 16 slices per loaf; 134 calories, 2.8 g protein, 20 g carbohydrates, 5 g fat, 14 mg cholesterol, 46 mg sodium.

Add ingredients in the order specified in your bread machine owner’s manual. Set the bread machine on the basic/standard breadmaking setting. Select the medium or normal baking cycle. While the baked bread cools to room temperature, make the glaze. Cream the butter with the grated lemon zest and confectioners’ sugar. Gradually add lemon juice until smooth and thin enough to drizzle. Glaze cooled bread loaf by drizzling glaze on top and sides; let dry before slicing.

Nutrition Analysis (Based on 16 Servings from 1# Loaf  without Glaze): 25.8 calories, 3.34 grams carbohydrates, 1.05 grams protein, .957 grams fat (33%), 113 mg sodium.

Nutrition Analysis (Based on 16 Serving from 1# Loaf  with Lemon Glaze): 36.3 calories, 4.97 grams carbohydrates, 1.06 grams protein, 1.44 grams fat (36%), 117.92 mg sodium.

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Pear Bread   

3 cups all-purpose flour

1 teaspoon soda

1/4 teaspoon baking powder

1 teaspoon salt

1 Tablespoon cinnamon                   

1 cup chopped pecans, optional

3/4 cup canola oil

3 eggs, beaten

2 cups sugar

2 cups peeled and grated pears

2 teaspoons vanilla

Combine first 6 ingredients.  Make well in center of mixture.  Combine oil, eggs, sugar, pears and vanilla; add to dry ingredients and stir until moistened.  Spoon into 2 well-greased loaf pans.  Bake at 325 degrees F for 1 hour and 15 minutes or until top of bread tests done.  Cool 15 minutes before removing from pan.

Recipe Note ¯; - Recipe provided by Carolyn Ham, Muhlenberg County Family & Consumer Science Agent.

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1-¾ cup all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

2 eggs

1 cup sugar

½ cup firmly packed brown sugar

½ cup oil

2 cups sweet potatoes, mashed

1 teaspoon vanilla

½ cup chopped pecans

½ cup raisins

1 cup chopped dates

¼ cup all purpose flour

2 tablespoons sugar

½ teaspoon cinnamon

 

Combine first 5 ingredients, set aside. Combine eggs and next 5 

ingredients.  Beat at medium speed with an electric mixer until blended.  Add dry ingredients and stir until moistened.  Dredge pecans, raisins and dates in 1/4 cup flour, fold into muffin mixture.  Spoon into greased muffin pans, filling 3/4 full.  Combine 2 Tablespoons sugar and 1/2 tsp. cinnamon, sprinkle on top of muffins.  Bake at 350° for 30 minutes.  Remove from pans immediately.

Yield: 1-½ dozen

Note: If using miniature pans – bake 12 to 14 minutes.

Yield: 4 to 5 dozen

Recipe Note ¯; - Contributed by Marilu Stevens, Caldwell County Extension Homemaker

 

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