Delicious Old Fashion Bread Recipes

These are perfect to enjoy or give as gifts. Old fashion Gingerbread to Pineapple Carrot Bread you and your friends and family will love them! While some people think of gingerbread only at the holidays, it is a good healthy bread and we enjoy it year round. The Pineapple Carrot Bread is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

GINGERBREAD

2 1/4 cups unsifted all-purpose flour

3/4 cup sugar

1 tsp soda

1/2 tsp baking powder

2 tsp ginger

1 tsp cinnamon

1/4 tsp ground cloves

14 tsp salt

3/4 cup soft margarine

3/4 cup water

1/2 cup dark molasses

Place the flour, sugar, soda, baking powder, spices and salt in a mixing bowl; mix together well. Add the margarine, water, and molasses. Mix at low speed of an electric mixer until well blended, about a minute. Pour the batter into a lightly greased 10-inch cast iron skillet or a 9-inch square baking pan. Bake at 350 degrees for 30 to 40 minutes or until the gingerbread springs bakc when lightly touched in the center.

Best served warm.

Yield: 12 servings

PINEAPPLE CARROT BREAD

2 1/4 cups all-purpose flour

1 pkg active dry yeast

1 can (8-oz) crushed pineapple in its own juice

1/4 cup granulated sugar

1/4 cup butter

1/2 tsp salt

1 egg

1 tsp vanilla extract

1/2 cup shredded carrot

Lightly greased an 8-inch loaf pan and set aside.

In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside.

Drain the pineapple and reserve 1/3 cup of juice. In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted. Add to the flour and yeast mixture. Add the egg and vanilla extract. Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl. Increase speed to high and beat for 3 minutes.

Stir the pineapple and carrot into the mixture. Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour. This batter will be sticky. Spoon into the prepared pan. Cover and let rise in a warm place until almost double. This will take about 45 to 60 minutes depending on heat.

Preheat oven to 375 degrees a few minutes before ready to bake.

Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown.

Remove bread from the pan to a wire rack to cool completely.

Yield: 1 loaf of about 16 slices.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For her 'sweet' recipes visit http://ladybugssweettreats.blogspot.com

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Delicious Butterscotch Recipes - Nut Rolls and Banana Butterscotch Bread

These delicious sweet breads with a good cup of coffee or your other favorite hot beverage are perfect for breakfast, snacking, brunch, the office, etc. The Butterscotch Nut Rolls are perfect for breakfast since you can quickly put them together the night before since they need to set overnight and all you have to do is pop them in the oven come morning. If you would like to try something new with banana bread, make this Banana Butterscotch Bread which has butterscotch chips among its ingredients. Both of these recipes make great hostess gifts, or special occasion gifts. Tuck some into a pretty basket with a packet of coffee and a pretty kitchen towel for a gift that is sure to be appreciated. If you wish, you can bake the banana butterscotch in miniature loaf pans to give as gifts or party favors. Personally, I love anything butterscotch so these are some of my favorites.

BUTTERSCOTCH NUT ROLLS

These rolls are so good. No one will ever guess how easy they were to make!

1 pkg frozen round roll dough
1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans

The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.

Next morning: Bake the rolls at 300 degrees for 20-25 minutes.

BANANA BUTTERSCOTCH BREAD

1 3/4 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe bananas
3/4 cup granulated sugar
2 eggs
1/2 cup melted butter
1/4 cup milk
6-oz butterscotch chips
1 cup chopped pecans

Preheat oven to 325 degrees.

Grease and flour a 9-inch loaf pan; set aside.

In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a smaller bowl combine the bananas, sugar, eggs, and melted butter until well combined. Add the banana mixture to the flour mixture alternately with the milk, beating well. Stir in the butterscotch chips and the 2/3 cup of the chopped pecans.

Spoon the batter into the prepared loaf pan. Sprinkle with the remaining chopped pecans. Bake at 325 degrees for 1 hour and 20 minutes.

Cool in pan on a wire rack for 3 minutes. Remove from pan and cool completely on the wire rack.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

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