OLD-FASHIONED PUMPKIN BREAD

Man Shall Not Live By Bread Alone~Our Lord and Master said: But by the living Word of God our souls must so be fed. So as I cook and serve the meals, I will sincerely pray that I shall give, along with food, some Christ-like love today. Amen

1 2/3 cups flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. each of cinnamon and nutmeg
1/3 cup shortening
1 1/3 cups sugar
1 tsp. vanilla extract
2 eggs
1 cup cooked pumpkin
1/3 cup water
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9X5-inch loaf pan. Sift together flour through nutmeg. Set aside. Cream shortening through vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternating with water just until smooth. Add chopped nuts and pour into losf pan. Bake for 40 to 45 minutes. turn out and cool right side up. Serve at room temperature.

Cooks Note: Serve with softened cream cheese.

RHUBARB SWEET BREAD

Fresh rhubarb is showing up in back yards and farmers markets. Put it to good use in this flavorful bread.

1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups packed brown sugar
2/3 cup canola oil
1 big egg, beaten
1 teaspoon vanilla extract
1 teaspon salt
2 1/2 cups flour
1 1/2 cups sliced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
1 tablespoon butter, softened

Dissolve the baking soda in the buttermilk in a small bowl. Combine brown sugar through salt in a large bowl, mix wel.. Stir in the buttermilk mixture. Add the flour gradually and stir just until moistened. Fold in the rhubarb and walnuts. Spoon the batter into 2 greased and lightly floured 4X9-inch loaf pans.

Mix the sugar and butter in a bowl until crumbly. Sprinkle over the batter. Bake at 325 degrees for 50 to 55 minutes until done. Cool in pans for 10 minutes. Remove and cool. Serve with whipped butter or vanilla ice cream.

"Honest bread is very well-it's the butter that makes the temptation."~Jerrold

HAZELNUT CHOCOLATE BREAKFAST BREAD

Addictive is the best word I can come up with for this yummiest of all chocolate breads!

HAZELNUT TOPPING:

1/4 cup sugar
1 teaspoon cinnamon
1/2 cup hazelnuts, finely chopped
1/2 cup double chocolate chips (Ghirardelli)

Combine the sugar and the cinnamon. Add hazelnuts and chocolate chips.

BREAD:

2 cups flour
1 teaspoon each of baking powder and baking sodea
1/4 teaspon salt
1 cup sour cream (can use reduced fat)
1 teaspoon each of almond and vanilla extracts
1 stick butter, room temperature
1 cup sugar
2 big eggs, beaten

Sift the dry ingredients together. Combine the sour cream and flavorings, mixing well. Beat the butter and sugar together until nice and creamy. Add the eggs, mixing well. Add the dry ingredients alternately with the sour cream mixture to the creamed mixture, stirring well after each addition.

Spoon 1/2 of the batter into a greased 5X9-inch loaf pan. Sprinkle with 1/2 of the topping mixture. Top with the remaining batter and remaining topping. Bake at 350 degrees for 1 hour or until browned and the chocolate is melted. Cool in the pan for 15 to 20 minutes; remove from pan. Slice and serve warm for gooey bread or allow to stand at room temperature.

Yield: 1 loaf; 10 to 12 slices

"I do like little bit of butter to my bread."~A. A. Milne