Archive for the ‘Breads’ Category


As promised, I’m sharing my cinnamon swirl bread recipe with you.  It’s so deliciously full of sweet, gooey goodness that my family can down an entire loaf in one day!  This may be one of the reasons I don’t make it very often.  Probably not the best thing to eat frequently…even if we wish we could:-)


One basic white bread dough

1/2 stick softened butter


brown sugar



Make up the bread dough according to the directions given in the link to my basic white bread recipe.  After it has risen the first time, on a well floured surface, roll out into a long strip, about 1/4″ thickness, keeping the width so that it’s no wider than your bread pan.  Spread with 1/2 stick of softened butter.


Liberally sprinkle on sugar, brown sugar and cinnamon.  My kids love helping with this part…



After you have all the sugars and cinnamon on, roll dough like a large cinnamon roll.  Be sure to roll it length ways, not width.  You don’t want it to be too wide for your bread pan…

P1240760After you have rolled it, you will need to form the ends a bit to keep a nice bread shape and to prevent the sugar and cinnamon from spilling out when you lift it into your pan…


Place in greased bread pan, and sprinkle any excess cinnamon and sugars that are on your counter on top.  P1240763

Cover and let rise 1-2 hours or until doubled in size.  Bake at 350° for 20-30 minutes.  Cool in pan for about 15-20 minutes so that bread will hold its shape when removed from  pan.  After 15-20 minutes remove from pan and place on wire rack to cool the rest of the way.  When you cut into it bread will not be tightly wrapped, not sure why this is, but it’s still wonderful.  We toast it or heat in a microwave and liberally spread with butter:-)  Enjoy!


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I’m about to share with all of you one of my very favorite and most popular recipes…my Basic White Bread recipe.  My family loves homemade bread and this time of year I’m making at least one loaf of it a week for my family of six.  I’ve tried many recipes over the years but about 6 years ago I found this one and it continues to be my favorite!


2 tsp rapid rise yeast

3/4 C water

1/2 C milk

2 TBSP canola oil

3 1/2 C flour

2 TBSP sugar

1 tsp salt


In a small bowl measure out yeast and set aside to allow to reach room temperature, if not already.

In a medium sized mixing bowl (I use my KitchenAid to knead my dough so use the bowl that came with that.) add all your ingredients starting with water and going down the list in the order I have above ending with salt.  Create a small bowl in dry ingredients, do not reach moist ingredients) and pour in yeast.  Knead for about 10-12 minutes.  Place in greased pan and allow to rise for 1-1 1/2 hours.

Knead again for about 5 minutes shape into bread form and place in greased bread pan and allow to rise for about 2 hrs or until about double in size.  Bake at 350° for 25-30 minutes.  Remove from oven and take out of pan.  Butter outside of bread to keep it soft and allow bread to cool then enjoy!

It’s best when it’s still warm!

*We use this dough as our pizza crust and if you add 2 more TBSP of sugar to the recipe it makes a great dough for cinnamon rolls!

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I have approached the most dangerous time of year for my waist line and the best time of year for food!  I love fall foods with pumpkins, zucchini, apples, cinnamon, cloves, ginger, nutmeg, all spice.  Mmm…I’m drooling and I havent even mentioned all the other fall deserts and foods I love.

I thought I’d take this months theme to share some of my favorite recipes with you.  This post is devoted to my families top four favorite fall desert breads.  Read further so you can drool along with me!

Zucchini Bread:

My husband and I prefer this bread plain while my kids love it with mini chocolate chips baked on top!


3 eggs, beaten

1 c canola oil

2 c sugar

2 c shredded zucchini

2 tsp vanilla

3 c flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon, heaping


Preheat oven to 350°.  Mix together in medium sized mixing bowl, the eggs, oil, sugar, zucchini and vanilla.  Add remaining ingredients and pour into two greased bread pans.  Bake 45-60 minutes or until toothpick inserted in center comes out clean.  Allow to cool before removing from pan and serving.

Sweet Potato & Raisin Bread

I’m not really into sweet potatoes but I love this bread!


2 1/2 c flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon, heaping

1 tsp nutmeg

2 c sweet potatoes, mashed

1/2 c brown sugar

1/2 c sugar

1/2 c butter (not margarine)

3 eggs

1/2 c raisins


Preheat oven to 350°.  In medium sized mixing bowl beat potatoes, sugars, butter and eggs until well mixed.  Add remaining ingredients and stir with spoon.  Poor into one greased loaf pan and bake for 1-1 1/4 hours or until toothpick inserted in center comes out clean.  Allow to cool before removing from pan and serving.

Pumpkin Bread With Cream Cheese Filling

When I made this bread last fall it quickly became my family’s very favorite way to have pumpkin bread!



15 oz can pumpkin puree

1 c brown sugar

1/2 c sugar

3 eggs

2 tsp baking powder

1/4 c milk

5  TBSP butter (not margarine)

2 3/4 c flour

2 TBSP cinnamon


8 oz cream cheese

1/3 c sugar

1 egg


Preheat over to 350°.  In a large bowl beat pumpkin, sugars, eggs, milk butter, flour, baking soda and cinnamon until well mixed.

In a separate bowl beat cream cheese, sugar and egg.

Generously grease and flour one loaf pan.  Spoon 1/3 of bread batter into bottom of the pan.  Then spread 1/2 the cream cheese mixture over this followed by 1/2 of the remaining bread batter.  Spread the last of the cream cheese mixture over this layer then pour in the remainder of the bread batter.  Bake for 45-60 minutes or until toothpick inserted in center comes out clean.  Allow to cool before removing from pan and serving.

Apple Streusel Bread

This bread is so good when warm with a butter on top!


2 c flour

3/4 c brown sugar

2 tsp cinnamon

1 TBSP baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1 1/2 c apples, peeled and chopped very small

2 eggs

1/2 c canola oil

1/2 c milk

Streusel Topping:

1/4 c brown sugar

1 tsp cinnamon

2 TBSP flour

2 TBSP butter, softened

Preheat over to 375°.  In medium bowl toss apples with flour, brown sugar, cinnamon, baking powder, salt and nutmeg.  Add eggs, oil and milk and mix thoroughly.  Pour into one greased loaf pan.

In small bowl combine sugar, cinnamon and flour.  Using a fork or pastry blender cut in butter until mixture resembles coarse crumbs.  Sprinkle streusel mixture on top of bread batter and bake for 40-50 minutes or until toothpick inserted in center comes out clean.  Remove from pan and allow to cool on wire rack.

I hope you enjoy these breads as much as we do.  These are a few breads we plan on trying out this fall (Sites with the recipes are linked through the images.):

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