New England Cranberry Bread
Ingredients:
1 cups of all-purpose flour
1 cup of sugar
1-1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
1/4 cup of shortening
3/4 cup of orange juice (my mom always used "Donald Duck" brand concentrate!)
1 Tablespoon of grated orange rind (fresh is best, but dehydrated works -- just check to see how much dry equals freshly grated!)
1 egg, well beaten
1 cup of chopped nuts (my mom always used walnuts)
1 cup of cranberries, coarsely chopped

Directions:
Sift together flour, sugar, baking powder, soda, and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9 x 5 x 3). spread corners and sides slightly higher than center. Bake at 350 degrees for about one hour until golden brown and pick inserted in center comes out clean. Remove from pan. Cool. Store overnight for easy slicing and best taste! (This also freezes VERY well and makes great "tea" sandwiches when spread with pineapple cream cheese!)
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from Meg Sondey, Mexico
It wouldn't have been a United Methodist Church bake sale in Wallingford, Connecticut without a few loaves of cranberry bread! If you live where whole cranberries are not available frequently, buy them at holiday time and store them right in the bag in your freezer. They freeze quite well and will last until you need them! I often cut them in half when they're frozen and just add them to the recipe that way. It makes the bread look a bit more festive with the cranberries left in larger "chunks."

Pumpkin Bread
Ingredients:
3 cups sugar
1 cup salad oil
4 eggs, beaten
1-16 oz. can of pumpkin
3 1/2 cups of flour
2 tsp. baking soda
2/3 cup water
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves

Directions:
Cream sugar and oil together.  Add eggs and pumpkin; mix well.  Sift together dry ingredients; add dry ingredients alternately with water. Pour into two well greased and floured 9x5 inch loaf pans (or 4 small loaves).  Bake at 350 F for 1 1/2 hours or until tests done.  Let stand 10 minutes.  Remove from pan to cool.
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from Nancy Franklin, Texas USA
My daughter Emily reports this pumpkin bread as a big hit at the office and that it makes her townhouse smell wonderful! I was honored that she wanted the recipe!

Pumpkin Cream Cheese Bread
from an old Philadelphia Cream Cheese cookbook
Ingredients:
2 and 1/2 cups sugar
1 8 oz pkg cream cheese (soft)
1/2 cup butter/margerine
4 eggs
 1 16 oz can pumpkin
3 and 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp ground cloves
1 cup chopped nuts

Directions:
Combine sugar, softened cream cheese and butter/margerine, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees fir 1 hr and 10 minutes, until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pan.
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from Janet Jendron, South Carolina USA
This is a huge favorite of the family and my co-workers. I often make muffins instead (using holiday muffin cups) and they bake more quickly. Note: I always use Texas pecans!

Whole Wheat Buns (and more!)
Directions:
4 T. yeast
2 C. warm water
In large bowl, dissolve yeast in warm water; let sit 5 minutes

1 1/2 c. oil
2/3 c. honey
4 t. salt
4 beaten eggs
2 c. hot water
Combine the 5 ingredients above and add to yeast mixture.

Add 6 c. whole wheat flour--stir well.
Add 6 additional cups whole wheat flour, or more, as needed to make a sticky dough.

Directions:
Beat with a wooden spoon until smooth. Cover and let rise at room temperature for 1 hour, or overnight in the refrigerator. Roll out,adding more flour as needed, 1/2 inch thick, and cut into buns. Let rise for 20 minutes on greased cookie sheet. Bake 12-15 minutes at 375 degrees.

This dough can be used for bread (bake 35-45 minutes) cinnamon rolls, pizza dough,etc.

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from Pam Oselka, Michigan USA
This is a light,"fluffy" bread dough that always rises, and a recipe I used to make when I was home and our children were young. I believe the recipe was originally in the Indiana "LLL News" insert.(Of course at that time, our children thought white store bread was the best!) They now make it for their children and beg me to make it again!

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