Pumpkin Nut Bread

Ingredients:

1 cup butter, melted
4 eggs
1 can (14-1/2 oz.) pumpkin
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup sugar
1 cup brown sugar
2-3/4 cups flour
1 cup chopped nuts

Instructions:

Melt butter. Add eggs and pumpkin. Beat thoroughly.

Add sugars, baking soda and powder, and spices. Beat thoroughly until all lumps are removed.

Add flour. Beat thoroughly.

Add nuts and mix.

Spoon into 2 greased bread pans.

Bake for 1 hour at 350°F. Test with toothpick to ensure loaves are ready.

Banana Bread

Ingredients:

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas, very ripe (blackened peels)
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

Blend together the eggs, buttermilk, oil and bananas.

Sift together the sugar, flour, baking soda and salt.

Add to banana mixture and stir in pecans.

Mix well.

Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Country Banana Bread

Ingredients:

1 (18.25 ounce) package yellow cake mix
3 eggs
1 1/3 cups vegetable oil
4 bananas, mashed (very, very ripe bananas)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a mixing bowl, combine cake mix, eggs, oil, and bananas.

Pour mixture into the prepared pan.

Bake in preheated 350 degrees F (175 degrees C) for 35 to 40 minutes.

Cranberry Muffins

Ingredients:

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 Tablespoons brown sugar, packed
1/4 cup margarine

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Spray or grease a 12 cup and 6 cup muffin tin.

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.

Pour into muffin cups and bake for 25 minutes or until brown.

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine.

Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.