Foods/Recipes

Delicious breads

... tasty breads to create at home

Dorothy O'Connor

I have been asked to submit the recipes for two breads I took to a Silver Stringers
meeting. Since I enjoy cookbooks in which the author chats with the reader, I  will
comment about the recipes.   

In the 1990's I worked for a law firm near Boston's City Hall. Every so often I met
my friend Cele for lunch. We sat on benches at City Hall Plaza, talked and ate our
lunches. One day Cele offered me this recipe for cranberry-banana bread and told me
it came from the Wilson Farm Country Cookbook. I took it with me on Airstream
caravan trips and made it all over this country.                             

Cranberry-banana bread

(softened)1/4 cup butter                 1 3/4 cup flour
1 cup sugar                              1 1/2 tsp. baking powder
2 eggs                                   1/2 tsp. baking soda
1/2 cup mashed banana                    1 tsp. salt
1 cup coarsely chopped cranberries       1/2 tsp. cinnamon
1/4 cup water                            1/2 cup chopped nuts
1 tsp. vanilla

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan (or several smaller ones).
Cream butter and sugar; beat in eggs. Stir in banana, cranberries, water and
vanilla.

Sift dry ingredients together and stir into batter. Add chopped nuts. Bake for about
55 minutes or less if using smaller pans.


In March of 2011 I had a partial corneal transplant. Two dear friends I know from
sailing made several dishes and brought them over to help with my convalescence.
This pumpkin bread was one of the offerings. It never fails to please.

Pumpkin Bread

Makes 2 regular loaf pans or six small pans.

Combine and sift together:

3 1/3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder                   4 eggs
3 tsp. cinnamon                          2/3 cup (10 2/3 T) butter or margarine
1 1/2 tsp. nutmeg                        2/3 cup water
1 tsp. ground cloves                     1 can pumpkin (plain, not for pie)
1 1/2 tsp. salt                          1/2 box raisins (preferably golden)

In a large bowl mix 4 eggs, water and butter. Add sugar, followed by flour mixture.
Add pumpkin and raisins.

Divide mixture into prepared (greased) pans. Bake at 350 for 60 minutes for large
pans. May need an additional 10 to 15 minutes (test with cake tester).
Small pans take about 40 to 45 minutes.


March 2, 2012


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