Pumpkin Chocolate Loaf

Pumpkin Chocolate Loaf

From Quick Cooking Magazine this bread ranks my next favorite Fall bread (see Pumpkin Spice Bread for my most favorite Fall bread). This recipe makes three loaves of bread and it also freezes well in a Ziploc Freezer Bag–so don’t feel like you have to eat it all today, although I’m sure you’ll be tempted. Ingredients: 3-1/2 cups sugar 1-1/4 cups vegetable oil 3 eggs 1-29 ounce can pumpkin 3 squares unsweetened chocolate,...

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Pumpkin Spice Bread

Pumpkin Spice Bread

From Taste of Home magazine, this is my most favorite bread for the Fall. It goes great with cider and is really good with vanilla yogurt spread on top. Makes 2 loaves. Ingredients: 3 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 1-16 ounce can solid pack pumpkin 3-1/2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. ground cloves 1/2 tsp. ground allspice 1/2 cup water...

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Breakfast Berry Cornbread

Breakfast Berry Cornbread

This tasty cornbread recipe sweetened with fresh raspberries makes a lovely part of your breakfast, or a tasty treat any time of the day. ┬áKids like it, and it’s only 4 Weight Watchers PointsPlus points per serving. Ingredients: 1 cup yellow cornmeal 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup fat free sour cream 1 large egg 1 egg white 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 6 ounces fresh...

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Blueberry Zucchini Bread

Ingredients:3 eggs, lightly beaten1 cup vegetable oil3 teaspoons vanilla extract2 1/4 cups white sugar2 cups shredded zucchini3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1 tablespoon ground cinnamon1 pint fresh blueberries Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt,...

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