1 - 10 of 48 for harvest bread
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Cream butter and sugar in large mixer bowl until light and fluffy. Add pumpkin and eggs; blend on low speed of mixer. Combine flour, baking powder, ...
Cream the butter and sugars until fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt. Stir into the butter mixture. The batter ...
Spread pecans in ... in center of bread comes out clean. ... 10 minutes. Remove bread from dish, and serve with Peach Cream Cheese Spread. Yield: 1 loaf.
Blend by hand ... at 350°F for about 1 hour. While bread is still warm, brush with a mixture of 1 tablespoon maple syrup warmed with 1 tablespoon butter.
Cream sugar and shortening. Beat in eggs, one at a time. Add pumpkin or yams and orange juice. Sift together flour, salt, soda and spices. Add to ...
Grease loaf or bread pan. Combine flour, ... Bake at 350 degrees for 1 hour or until loaf springs back. Cook and let stand for 3 hours. Great for holidays.
Heat oven to 325 degrees. Grease bottom only of a 9x5 inch loaf pan. In a medium bowl, combine flour, oats, nuts, baking powder, cinnamon, salt, and ...
Cream butter and sugar in large mixing bowl until light and fluffy. Add pumpkin and eggs; blend on low speed of mixer. Combine flour, baking powder, ...
Cream butter and sugar. Add eggs and cooked pumpkin. Sift together dry ingredients and add gradually. Stir in chips and pecans. Bake at 350 degrees ...
Heat milk until ... pan. Pour over bread, cool to ... Sprinkle with cinnamon and sugar. Bake at 325 degrees for 50-55 minutes or until knife comes out clean.
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