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Breads

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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Pumpkin Bread

Combine 2 cups of sugar with 1 cup vegetable oil in a large bowl. Beat in 3 eggs one at a time, and beat mixture until light. Fold in a 16 oz. can of pumpkin, and blend well.

Sift together:
3 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
3/4 tsp. salt

Mix dry ingredients with creamed mixture. Pour into two greased 9x5x3 loaf pans. Bake for 1 hour at 350 degrees.