Skip to content

Bread Recipes

All Recipes

Banana Bread

  • Butter 1 Cup
  • Sugar, Granulated 1 1/2 Cup
  • Egg, Chicken 4 Eggs
  • Vanilla Extract 2 Tsp
  • Buttermilk, Cultured 1/2 Cup
  • Banana, Raw 2 Cups
  • Salt 1 Tsp
  • Baking Soda 2 Tsp
  • Walnut, English, Dried 1 1/2 Cup
  • Wheat Flour, All-Purpose 3 1/2 Cups

Cream butter and sugar till very fluffy. Add eggs and vanilla, beat. Blend buttermilk and bananas. Add salt, soda and walnuts, mix. Add flour and fold in till absorbed. Do not overmix! Put into 2 greased pans. Bake 45 - 60 minutes. 350 degrees oven. (I prefer to use smaller pans and bake more small loafs for a slightly shorter time.) Makes 20 servings.

Nutrient Information per Serving

Calories/Serving: 256.55, Protien, Carbohydrate, Fat Ratio Ratio: 6-53-41

Light Banana Bread

  • Butter w/salt 1/2 cup
  • Sugar, granulated 1/2 cup
  • Egg, chicken, substitute 1 cup
  • Vanilla extract 2 tsp
  • Buttermilk, cultured 1/2 cup
  • Banana, raw 2 cups
  • Salt 1 tsp
  • Baking soda 2 tsp
  • Walnut, english, dried 1 1/2 cup
  • Wheat flour, all-purpose 3 1/2 cups

Cream butter and sugar till very fluffy. Add eggs and vanilla, beat. Blend buttermilk and bananas. Add salt, soda and walnuts, mix. Add flour and fold in till absorbed. Do not overmix!Put into 2 greased pans. Bake 45 - 60 minutes. 350 degrees oven. (I prefer to use smaller pans and bake more small loafs for a slightly shorter time.) Makes 20 servings.

Banana Freshness Test

  • Bananas should be plump, firm, brightly colored and unblemished.
  • Be sure stem ends and skins are intact, if not don’t purchase.
  • Bananas with a grayish cast won’t ripen properly.

Nutrient Information per Serving

Calories/Serving: 166.16, Protein, Carbohydrate, Fat Ratio: 9-58-33

Blueberry Muffins

  • Shortening 1/4 cup
  • Sugar 1/2 cup
  • Egg 1 egg
  • All-purpose wheat flour 1 1/2 cup
  • Salt 1/2 tsp
  • Milk 1 cup
  • Fresh blueberries 1 cup
  • Baking powder 3 tsp

Cream shortening and sugar. Add egg and flour alternately with milk. Add blueberries last. Bake in muffin pan at 350 degrees for 10-12 minutes. Makes twelve servings.

Nutrient Information per Serving

Calories/Serving: 144.51, PCF Ratio: 7-60-33

Light Blueberry Muffins

  • Shortening 1/4 cup
  • Sugar 1/2 cup
  • Choose either...
    • 1 fresh egg (274 mg cholesterol)
    • ¼ cup substitute eggs (0 cholesterol)
  • All-purpose wheat flour 1 1/2 cup
  • Salt 1/2 tsp
  • Milk 1 cup
  • Fresh blueberries 1 cup
  • Baking powder 3 tsp

Cream shortening and sugar. Add egg substitute and flour alternately with milk. Add blueberries last. Bake in muffin pan at 350 degrees for 10-12 minutes. Makes 12 servings.

Note when using substitute eggs:

  1. Do not use in pecan pie, soufflé, anglefood cake, cream pies, Matzo Balls, or anything with stiffened egg whites.
  2. Cut back liquid by 2 tablespoons in quiche or custard, if too watery.
  3. Do not replace more than 2 yolks in 1 recipe.

Nutrient Information per Serving

12 Calories/Serving: 140.34, PCF Ratio: 7-62-31

Healthier Bread

  • Carrot, raw 1 cup
  • Calcium tablets 3 tablets
  • White flour 3 cups
  • Whole wheat flour 3 cups
  • Salt, table 1/2 tsp
  • Sugar, brown 1/2 cup
  • Water 2 1/2 cups
  • Yeast, baker's 1 tbsp

Grate or chop the carrots into tiny pieces. (Set aside) Grind up the vitamins into a powder. (Set aside).Mix flour, salt, vitamin powder, and carrots in a large bowl. Add sugar or honey. Dissolve yeast into luke-warm water. Add water/yeast to the flour. Knead well. Let rise one hour. Shape into 2 loaves.Spray loaf pans with "Pam". Let rise again, then bake at 375 degrees for 30 minutes.Do not over-bake. Wait 1/2 hour before cutting into finished bread.Idea from Brenda Trefon (Nondalton, AK); Carrots are sweet, you can try this without any sugar, but I prefer the sugar. Makes 12 servings.

Nutrient Information per Serving

Calories/Serving: 255.86, PCF Ratio: 13-84-3

​​