Cinnamon Raisin Quick Bread

A soft, cinnamon-swirled loaf filled with sweet raisins—an easy, no-yeast family favorite

This Cinnamon Raisin Quick Bread is one of those simple, comforting recipes that feels right at home on the kitchen counter. It’s easy to mix up, doesn’t require yeast, and fills the house with the warm, familiar scent of cinnamon as it bakes.

This recipe comes from my mother’s recipe file, filled with dependable, everyday favorites that brought comfort to the table. Studded with sweet raisins and layered with a ribbon of cinnamon sugar, this bread is soft, lightly sweet, and just indulgent enough to feel special without being fussy.

It’s perfect for breakfast, an afternoon snack, or served alongside a hot cup of coffee or tea. A thick slice with a little butter is all it needs.

Ingredients:

4 c. flour
2 c.sugar (white or brown), divided 
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk (see Notes for substitute)
2 tsp. vanilla
1/2 c. vegetable oil
1/2 to 1 c. raisins
3 tsp. cinnamon 

Directions: 

Preheat the oven to 350°F. Grease two 8×4-inch loaf pans and set aside.

In a large bowl, whisk together the flour, 1 1/2 cups of the sugar, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vanilla, and oil until well combined.

Add the wet ingredients to the dry ingredients and stir just until moistened. Do not overmix—the batter will be thick and slightly lumpy.

Gently fold in the raisins until evenly distributed.

In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.

Divide half of the batter evenly between the prepared pans. Sprinkle half of the cinnamon-sugar mixture over the batter.

Top with the remaining batter, then sprinkle with the remaining cinnamon sugar.

Using a butter knife, gently swirl through the batter to create a cinnamon ribbon.

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely before slicing.

Tips for Best Success:

• Do not overmix—this keeps the bread tender
• Use room temperature eggs for better blending
• Plump the raisins by soaking in warm water for 10 minutes (optional)
• Swirl gently to avoid muddying the cinnamon layer
• If browning too quickly, tent loosely with foil during the last 10–15 minutes 

Variations and Substitutions:

Raisins: 
Substitute golden raisins, currants, or dried cranberries

Add-ins: 
Chopped nuts (walnuts or pecans) for texture

Spices: 
Add nutmeg or allspice for extra warmth

Oil substitute: 
Melted butter can be used for richer flavor

Buttermilk substitute: 
Add 1 tablespoon vinegar or lemon juice to 1 cup milk; let sit 5 minutes 

Serving Suggestions:

• Serve warm with butter or cream cheese
• Toast slices for a slightly crisp edge
• Pair with coffee, tea, or hot cocoa
• Great as a breakfast bread or afternoon snack

How to Store:

Room temperature: 
Wrap tightly and store up to 3 days

Refrigerator: 
Store up to 1 week (bring to room temp before serving)

Freezer: 
Wrap well and freeze up to 3 months; thaw overnight 

Frequently Asked Questions:

Why is my bread dense?
Overmixing or too much flour can make it heavy. Stir just until combined.

Can I make this into muffins?
Yes—bake at 350°F for about 18–22 minutes.

Do I have to use raisins?
No, you can leave them out or substitute other dried fruit.

Why did my bread sink in the middle?
It may have been underbaked or the oven door opened too early.

Can I make one loaf instead of two?
Yes, but you’ll need a larger pan and a longer baking time. 

Honey Cornbread

Cornbread is one of those foods that you either like or you don't.  However, this cornbread recipe gives you a sweet and delicious cornbread that your whole family will love. It is just as quick as the boxed cornbread mixes, and it tastes so much better. 

Ingredients

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temperature
1 c. heavy whipping cream
1 tsp. vanilla
1/4 c.melted butter, olive oil, or vegetable oil
1/4 c. honey

Directions

Preheat oven to 400°.  Greased 9 inch square pan. Or, we use a cast iron skillet with 1 tablespoon of olive oil in the bottom.  Slide the cast iron skillet into the oven while the oven is preheating, and you're mixing the batter together. Then carefully remove the skillet when the batter is ready to pour.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

In a medium bowl, beat the eggs with a whisk, until they are light, fluffy and a pale yellow color. Add the heavy whipping cream, vanilla, melted butter and honey.  Mix thoroughly with a whisk.  

Pour the egg mixture in the well of the dry ingredients.  Stir only until the flour is moistened. 

Pour into prepared pan or skillet,

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.

Sweet Potato Biscuits

Sweet Potatoes are good for your body. They are high in fiber and contain antioxidants.  They also make great biscuits.  These biscuits are light and fluffy, light orange in color, and they have a delicious flavor. 

Ingredients

2 to 3 c. flour
2 Tbs. baking powder
1/2 c. brown sugar
1/2 tsp. cinnamon
1 tsp. salt
8 Tbs butter, cut into smaller pieces
2 c. mashed sweet potatoes
2 Tbs. honey
1/4 c. heavy cream or evaporated milk
melted butter for brushing the tops

Directions

Preheat oven to 400°. Lightly grease a 10-inch cast iron skillet, or baking sheet.

In a large bowl, combine flour, baking powder, brown sugar, cinnamon and salt.

Add the butter.  Cut in the butter using a pastry knife or two table knives held together in your hand. The butter should be the size of small peas when you are done. 

In another bowl, combine mashed sweet potatoes, honey and cream.

Add the sweet potatoes to the flour mixture. Gently stir to make a soft dough.  

Turn the dough out onto a floured surface. Knead the dough about 4 times until it is a smooth ball. Knead in more flour until it is no longer sticky. Do not over work the dough or your biscuits will be hard and tough.

Flatten the dough out until it is about 1 inch thick. Cut the dough with a biscuit cutter or a glass. Place on prepared pan or cast iron skillet. 

Coat tops with melted butter.

Bake for 14 minutes, or until lightly browned on the top.

Cinnamon Swirl Quick Bread

 This quick bread will make you smile. It is moist and tender, almost like a cake instead of bread.   This bread is great for breakfast or as a snack through the day or as an after school treat.

Ingredients

1/2 c butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 c. buttermilk
1 Tbs. vanilla
1 tsp baking powder
1 tsp. baking soda
1/2 tsp salt
2 c. flour
1/3 c. brown sugar
2 Tbs
1 tsp. cinnamon, or more

Glaze (optional)

1/4 c. powdered sugar
1/4 tsp. vanilla
1/2 to 2 tsp. milk

Directions

Preheat oven to 350°. Grease an 8-inch loaf pan.

In a large mixing bowl, combine the butter and sugar together.  Beat thoroughly until smooth.

Add the egg and beat well. 

Pour in the buttermilk and vanilla. Mix until combined.

Add the baking powder, baking soda, salt and flour to the batter. Mix only until combined. Do not over mix or the bread will be heavy and tough. 

Pour 1/4 of the mixture into the prepared loaf pan.  

Sprinkle 1/4 of the cinnamon sugar mixture over the top. Keep alternating between the batter and cinnamon sugar, ending with the cinnamon sugar mixture. Swirl through the batter with a knife or a long toothpick to get a swirled effect. 

Bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. 

If you want to glaze your bread, combine powdered sugar, vanilla, and enough milk to make it a glaze consistency. Drizzle over the warm bread. Only add enough milk to reach a drizzling consistency. You don't want it too thick or too thin.  

Cut and serve when the bread is cool.

Notes

If you don't have buttermilk, you can make your own. 

In a measuring cup, add 1 tablespoon vinegar or lemon juice. Then pour in enough milk to measure 1 cup.  

Instead of making this into a loaf, you can use muffin tins instead. Bake for about 15 to18 minutes, or until they test done.

Lemon Poppy Seed Quick Bread

This Lemon Poppy Seed Quick Bread is sure to brighten up your day. It is tender and moist, bursting with that delicious lemon flavor with the right amount of sweetness.  This recipe is quick and easy to make.  It is perfect to serve with a cup of tea, or to give as a gift. 

Ingredients

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 (3.4 oz.) box lemon pudding (optional)
1/2 c. milk
1 1/2 tsp. vinegar
1/2 c. butter, softened
1 1/4 c. sugar
3 eggs
1/2 c. lemon juice
1 1/2 Tbs. poppy seeds

Glaze

1/2 c. powdered sugar
4 Tbs. lemon juice

Directions

Preheat oven to 350°. Grease and flour one 9 x 5-inch loaf pan.

In a bowl, sift flour, baking powder, baking soda, salt and lemon pudding mix. Set aside.

In a measuring cup, mix milk and vinegar together.  All the mixture to sit for about 10 minutes to get sour milk. 

In a large mixing bowl, combine butter and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy.

Beat in eggs, one at a time. Mix thoroughly.

Pour in the lemon juice.  Don't worry that the mixture looks curdled, it is supposed to be that way.

On low speed, mix in half of the flour mixture. Then mix in half of the soured milk. Repeat this step again for the remainder of the flour and milk.  Only mix until the ingredients are incorporated, but do not over mix or the bread will be tough. 

Stir in poppy seeds.

Bake for 60 to 75 minutes, until the top is golden brown or when a toothpick inserted in the center comes out clean.

Toward the end of baking time, start making the glaze.  

In a bowl, combine powdered sugar and lemon juice. Beat until smooth.

Cool in the pan for 10 minutes, then remove the bread and place on a cooling rack.

While the bread is still warm, poke holes in the top using a knife. Be sure to go almost to the bottom of the loaf to ensure the glaze gets right into the bread.

Pour the lemon juice and sugar mixture over the warm bread. Let the bread sit until completely cool.  

Notes

Have all ingredients at room temperature for better results. 

If you don't want to use that much lemon juice, cut it back some. Try using less to see if the lemon taste is right for you.

You can add a box of lemon pudding. This helps with the over all flavor and texture. However, it is just as good without the lemon pudding mix if you don't have any. 

Easy Garlic Cheese Biscuits

This is a quick and easy meal idea if you don't have much time to prepare a meal. Garlic Cheese Biscuits are perfect as a side dish, or if you make gravy and add some meat, it can be served as a main meal.
 

Ingredients

2 c. flour
2 Tbsp. chives (optional)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
2 Tbsp. chives (optional)
3/4 c. cheddar cheese, grated finely (more or less to taste)
4 Tbsp. cold butter
1 cup milk *

Topping

3 Tbs. butter melted
1 Tbs. chopped fresh parsley
1 /2 tsp. garlic powder

Directions

Mix flour, chives, baking powder, salt, garlic powder, and cheddar cheese in a bowl. 

Cut in butter with a pastry blender or fork until it resembles cornmeal.  Make a well in the center of the dry ingredients.

Pour the milk into the well that you made in the flour.  Stir just enough to combine ingredients. Do not over stir.

Drop the dough by tablespoonfuls onto an ungreased cookie sheet and bake at 425° to 450° for 15-20 minutes, or until golden brown. Makes 10 biscuits. 

While the biscuits are baking, make the topping.

Combine the melted butter, parsley, and garlic powder in a small bowl. Mix together and brush over the tops of the hot biscuits. 

Notes: 

You can use sour milk or buttermilk in place of the whole milk.

You could add bits of bacon or pepperoni to this recipe, too.

Better yet, make some gravy and pour that over the biscuits for a super yummy meal.

 

Carrot Banana Bread with  Cream Cheese Frosting

This carrot banana bread is moist and full of flavorful spices. It is so easy to put together. If you have extra carrots that you're wondering what to do with, add them to banana bread. Turn ordinary banana bread into something delicious. And for an extra treat, spread the loaf with cream cheese frosting if desired.

Ingredients

2 c. flour
1 c. brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
3 over-ripe bananas, mashed smooth
1 c. carrots, shredded
1/2 c. mayonnaise
1 egg
1/2 c. raisins (optional)
1/4 c. walnuts, chopped (optional)
1/4 c. flaked coconut (optional)
1 tsp. vanilla

Frosting

4 oz. cream cheese, softened
1/3 c. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Spray a 9 x 5-inch loaf pan.

In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.

In a small bowl, combine bananas, carrots, mayonnaise, egg, and vanilla. Beat until thoroughly combined.  

Add the banana mixture into the flour mixture and stir only until moistened. Be careful to not over mix or the bread will be tough. 

Fold in walnuts, coconut, and raisins.

Transfer to the prepared loaf pan. Spread it out evenly in the pan.

Bake 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. Place the bread on a wire rack to finish cooling.

Prepare the cream cheese frosting, if desired.

In a mixing bowl, add cream cheese, powdered sugar, cinnamon, and vanilla.  Beat until well incorporated. 

Spread frosting over the top of the cooled carrot banana bread.

Slice the bread and serve. 

 Blueberry Quick Bread

 

Ingredients

1/3 c. butter, melted
1 c. sugar
2 eggs
3 Tbs. lemon juice
2 Tbs. grated lemon zest
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. fresh or frozen blueberries
1/2 c. nuts, chopped (optional)

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

Heat oven to 350°. Grease an 8 x 4-inch loaf pan. 

In a large mixing bowl, cream butter and sugar together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Mix in lemon juice and lemon zest.

In a bowl, combine flour, baking powder and salt.  

Mix in 1/4 of the flour mixture into the batter.  Beat well.  Pour in about a fourth of the milk into the batter and beat well. Keep alternating between the flour and milk, beating well after each addition.

Gently fold in the blueberries and nuts.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool the blueberry bread for about 5 to 10 minutes before removing the bread from the pan and placing it on a cooling rack.

Make the glaze, while the bread is still hot.

In a bowl, combine the lemon juice and sugar together. Poke holes with a toothpick in the top of the warm blueberry bread.

Pour the glaze over the top. Cool completely before cutting.

Lemon Poppy Seed Bread

This bread is so easy to make from scratch, and it has a delicious lemon and poppy seed flavor. Whether you are wanting a fast snack for breakfast or if you're having lunch with friends, this recipe is sure to please. It is also a good gift to give to your friend or a new neighbor that just moved in.

Ingredients

3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 to 3 Tbs. poppy seeds
2 1/4 c. sugar
1 1/4 c. milk
1 c. oil
3 eggs, lightly beaten
1/4 c. lemon juice ** See Notes below
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract

Syrup Glaze

1/4 c. orange juice or lemon juice
3/4 c. sugar
1/2  tsp. lemon extract

Frosting Glaze

1 1/4 c. powdered sugar
1 1/2 Tbs. water
1/2 tsp. lemon extract

Directions

Heat oven to 350°. Grease two 9 x 5-inch loaf pans.

In a large bowl, combine flour, salt, baking powder, poppy seeds, and sugar.  Whisk the ingredients together to make the flour lighter.

Form a well in the center. Add the milk, oil, eggs lemon juice,  vanilla extract and lemon extract.  Mix for about a minute, or until the batter is smooth. 

Pour the batter into the prepared loaf pans.  Try to get them divided as evenly as possible.

As the bread bakes, mix the syrup glaze. 

In a bowl, combine orange juice or lemon juice, sugar and lemon extract.  Mix well until the sugar dissolves. Set aside.

Bake the lemon poppy seed loaves for 50 to 55 minutes, or until done. Test the bread by inserting a toothpick in the center of the loaves. If it comes out clean, then your lemon poppy seed bread is done. 

Cool the bread in the pans for 10 minutes, then remove them from the pans. Place the bread on a cooling rack. 

While the loaves are still hot, poke holes in the top with a toothpick.

Pour the orange or lemon syrup over the top. Set aside to cool completely.

When the bread is cool, make the frosting glaze. 

Combine powdered sugar, water, and lemon extract. Pour and smooth the glaze over the top of the loaves.

Notes

You can up the lemon juice to 1/2 cup. Just replace it for a 1/4 cup of the milk if you do that.

Add more or less poppy seeds depending on your preferences.

Almond Date Loaf and Muffins

Almonds, dates and pumpkin.  Yummy. This recipe bakes up a batch of muffins and 2 loaves. They are delicious as a snack, or for dessert.

Ingredients

1 c. sliced almonds
3 to 4 over ripe bananas, mashed 
1 c. pumpkin puree
3 eggs
1 1/2 c. sugar
1 c. vegetable oil or melted butter or a mixture of both
1 T. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
5 c. flour
2 c. dates

Topping

1 c. sliced almonds
1/2 c. butter or margarine melted
1/4 c. brown sugar

Directions

Heat oven to 350°.  Grease or line 12 muffin cups and grease two 8 x 4 1/2-inch loaf pans.

Sprinkle pans and muffins with sliced almonds. Set aside.

In a large bowl, combine bananas, pumpkin, eggs, and sugar.  Mix thoroughly until smooth. 

Beat in oil or melted butter. 

In a bowl, combine flour, baking soda, cinnamon, and cloves until blended.  Stir in dates.

Add the flour mixture into the wet batter.  Stir only until blended. Do not over mix.

Spoon 1/4 c. batter into each muffin pan cup. 

Divide the remaining batter between the two loaf pans. 

In the bowl that you made mixed the dry ingredients in, combine the sliced almonds, butter, and brown sugar.

Sprinkle muffins with 1 to 2 teaspoons of the topping mix. Sprinkle the remaining topping between the two loaf pans.  

Bake muffins for 25 minutes, or until a toothpick inserted in the center comes out clean. 

Bake the loaf pans for 1 hour, or until a toothpick inserted in the center comes out clean. 

Cool in pans for 5 minutes. Turn out onto wire rack to finish cooling.

Flour Tortillas

Buying flour tortillas at the grocery store is simple and easy.  However, did you know it is just as easy to make your own and have fresh tortillas for your meal? This recipe produces soft and tender tortillas.

Ingredients

4 c. flour
1 tsp. salt
2 tsp. baking powder
6 Tbs. lard, shortening, or margarine
1 1/2 c. warm water

Directions

In a bowl, whisk the flour, salt, and baking powder together.

Add the lard and cut it in using a pastry knife, or your fingers, until the flour resembles cornmeal.

Pour in the water. Mix until it forms a dough.  Turn the dough out onto a lightly floured surface. Knead for 4 to 5 minutes, or until the dough becomes smooth and elastic. 

For small tortillas, divide the dough into 24 pieces. For larger sized tortillas, divide the dough into 12 pieces.  Roll each piece into a ball.  

Place a damp cloth over the flour balls and let them rest for 10 to 20 minutes. 

Take one dough ball and place it on a well floured surface. Using a floured rolling pin, begin to roll the dough out.  Start from the center and roll to one end. Turn the dough 90 degrees and roll the dough out again, starting at the center. You may need to dust the surface with flour again to keep the dough from sticking to the counter top and rolling pin. Continue to do this until you get a round circle tortilla the width that you desire. If you want thin tortillas, roll out to the width of a dime. For thicker tortillas, roll out to the width of a quarter.

Heat a cast iron skillet until hot over medium heat.  Place a flour tortilla in the center of the skillet and cook until it bubbles and turns golden brown. Turn the flour tortilla over and cook the other side. 

Stack tortillas wrapped in a damp towel to keep them from getting dry and crunchy. Or if you have a tortilla warmer, you can use that instead.

Continue rolling and cooking the tortillas until they are done. Serve with desired filling as desired.

Notes

You can use whole 1/2 wheat flour and 1/2 all-purpose flour.  

If the dough is too dry, add more water.

If the tortillas do not puff up when cooking, it may be because they are too thick, or they were cooked on too low a temperature. 

You can use a tortilla press instead of a rolling pin if you have one.

You can make up the dough ahead of time and allow it to rest in the refrigerator. 

Tortillas can be stored at room temperature for 2 days or 3 months in the freezer. Wrap them in an airtight container.  Thaw before using.

Mexican Cornbread

Our family does not like cornbread, but they do love this cornbread!  It is moist and with the peppers baked in the batter, you get some great color as well.

Ingredients

1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/4 tsp salt
1/2 c. butter
3/4 c. sugar 
4 eggs
1 (15 oz.) can cream style corn
1 or 2 jalapeno peppers, chopped fine
1 sweet bell pepper, diced
1/2 c. pepper jack cheese, shredded
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

Mix flour, cornmeal, baking powder and salt together. Set aside.

In a large bowl, combine butter and sugar. Beat until light and fluffy.

Beat in eggs, one at a time.  Beat well after each addition.

Stir in the creamed corn, green chilies, pepper jack cheese and cheddar cheese. 

Add the baking powder, salt, flour, and cornmeal.  Stir until smooth. 

Pour into prepared pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Poppy Seed Bread

This bread recipe is so delicious and easy to make.  It is good with or without the glaze.

Ingredients

3 C. flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. poppy seeds
3 eggs
1 c. plus 2 Tbs. oil
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze

3/4 c. powdered sugar
2 tsp. melted butter
1/4 c. orange juice
1/2 tsp. almond extract

Directions

Preheat oven to 350°.  Grease 2 loaf pans.

In a bowl, combine flour, sugar, baking powder, salt, and poppy seeds. Stir to mix thoroughly.

Add eggs, oil, milk, vanilla, and almond extract. Beat 2 minutes.

Pour into prepared loaf pans.   

Bake 1 hour, or until a toothpick comes out clean when inserted in the center. Let the loaves cool for 5 minutes while you make the glaze. 

Prepare the glaze

Combine powdered sugar, melted butter, orange juice, and almond extract.  Stir until smooth, and well blended.

Remove loaves from the pan. 

Pour the glaze over the loaves, while they are still warm. 

Notes:

You can substitute some of the oil with apple sauce.  It helps to cut down the calories, and you won't taste the applesauce at all.

Sweet Potato Quick Bread

This is a quick and easy bread to make using sweet potatoes. The bread is moist and spicy, almost like a pumpkin bread.  Just one bite of this bread will have you wanting to eat more.

Ingredients

1 1/ c. sugar
1 1/3 c. brown sugar
1/2 c.  oil
4 eggs
2 c. sweet potatoes, cooked and mashed
2/3 c. milk
1 1/2 tsp. vanilla
1 1/2 c. raisins (optional)
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp nutmeg
1/2 tsp. allspice
3 1/2 c. flour
2/3 c. milk
1 c. pecans or walnuts, chopped (optional)

Directions

Preheat oven to 350°.  Grease two 9 x 5-inch loaf pans or four 5 3/4 x 3 x 2-inch loaf pans.

In a large bowl sugar, brown sugar and oil together.  Beat well. Add eggs, sweet potatoes, milk, vanilla, and raisins. Mix until well blended together. 

Add the baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Mix thoroughly.

Add flour.  Stir only until moistened.  Gently fold in pecans if desired.

Divide the batter between the 2 prepared loaf pans.

Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow the bread to cool in the pans for 10 minutes.  Turn out and place on wire racks to cool.

You can substitute applesauce in place of the oil.  Just add 5 to 8 minutes baking time. 

Skillet Bread

Bacon grease adds great flavor to this skillet bread.  If you don't have bacon grease, you can use butter and oil mixed together. Or even shortening will work, but it won't be as tasty.

Ingredients

2 c. self rising flour
4 Tbs. cold butter
1 to  1 1/4 c. buttermilk
2 Tbs. bacon grease, oil and butter mix or shortening

Directions

In a bowl add the self rising flour, and butter. Using a pastry cutter or 2 dull table knives held in your hand, cut the butter into the flour until it resembles coarse crumbs or small peas.

Pour in butter 3/4 c. buttermilk, stirring as you pour.  Pour in the rest of the buttermilk until you have a dough that holds together. It should be wet and sticky. 

Heat a 10-inch skillet with bacon grease on medium to medium high heat.  

Add the batter. Smooth the dough with a spatula, so it goes out to the sides. 

Place a lid on the top and cook on medium low for 15 to 20 minutes, or until the bottom is browned.  When the bread begins to pull away from the sides of the skillet and the top is firm, it is time to turn the bread over.  Carefully turn the bread over and replace the lid. Cook another 10 minutes, or until the other side is golden brown. The bread is done, when you insert a knife in the center, and it comes out clean.

Cut or just pull off pieces of the bread and serve with butter.

Notes:

You can also bake this bread in the oven at 400° for20 to 25 minutes.

Baking Powder Biscuits

For light and fluffy biscuits, make sure the butter is still cold in the dough when you put the biscuits into the hot oven. Steam rises from the butter as it melts, and that is what creates the fluffiness of the biscuits.  And never overwork the dough, or the biscuits will be tough.

Ingredients

3 c. flour
3 Tbs. sugar
1 Tbs. and 1 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
3/4 c.  very cold butter
1 c. whole milk or buttermilk
1 egg

Directions

Preheat oven to 425°.  Line a baking sheet with parchment paper. 

In a large bowl, combine flour, baking powder, sugar, and salt. Use a whisk to thoroughly mix the ingredients, as it also lightens the flour.

Cut the butter into the flour using a pastry cutter or two table knives held together in your hand.  The butter should resemble coarse crumbs or small peas. 

In a small bowl, combine the milk and egg together.  Pour the mixture into the flour and stir the dough just until the ingredients are combined.  It is very important to not over mix the dough, or it will be tough. 

Turn the dough out onto a floured surface and bring the dough together with your hands.  If the dough is too sticky to work with, add a little more flour.  However, you want the dough to still have some stickiness to it for excellent biscuits.

Working quickly, but gently, with your hands, flatten out the dough. Fold the dough in half over itself and gently press the layers together.  Turn the dough a half turn. Fold the dough over itself again and gently press the layers together.  Repeat this process 5 times. 

Flatten the dough out with your hands until the dough is 1-inch thick.  Cut the dough with a biscuit cutter or a glass, lightly dusted in flour to keep the dough from sticking to the cutter. Do not twist the cutter. Instead, press the cutter straight down into the dough. Cut as many biscuits as you can.  Then, gently re-work the dough so you will get another biscuit or two from the dough.

Place the biscuits onto the prepared baking sheet, placing the biscuits close together. 

Bake for 12 minutes, or until the tops begin to turn a light golden brown color and the bottoms are browned. 

Brush the tops with melted butter.

Old Fashioned Pumpkin Bread

This is a recipe that has been passed down through the generations.  It is as good now as it was then. This pumpkin bread is moist, tender with just the right amount of sweetness. The aroma that fills your house as this bread bakes in the oven is enough to whet appetites and bring your family together.

Ingredients

3 c. sugar
3 1/2 c. flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/4 tsp. ginger
1 c. chopped pecans
1 c. salad oil
4 eggs, beaten
2 c. pumpkin or 16 to 17 oz. can

Directions

Preheat oven to 350°. Lightly grease and flour two 8-inch bread pans or 1 angel food cake pan.

In a large mixing bowl, combine sugar, flour, soda, salt, cinnamon, nutmeg together, pumpkin pie spice, cloves, and ginger.

Make a well in the center of the dry ingredients. 

Add nuts, salad oil, eggs, and pumpkin into the well. Mix thoroughly.  Pour into prepared loaf pans.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool about 5 minutes, then invert the loaf pans onto a wire rack.  Serve warm or cold. Store in an airtight container when the loaves are completely cool.

Butterscotch Banana Bread

 This is the best banana bread, and it never lasts long when I bake up this recipe. It is so easy to put together. 

If you are looking for a healthier version of banana bread, you can use half white flour and half wheat flour or whole wheat pancake flour if you would rather.  You can also cut down the sugar.

Ingredients

2 c. very ripe bananas (about 4 to 6 medium)
1 1 /2 c. sugar
2 eggs
1/2 c. milk
1/2 c. butter, melted
1 tsp. vanilla extract or banana flavoring
3 1/2 c. flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
2 2/3 c. chopped pecans, divided (optional) dusted in flour
1 (12 oz. ) pkg. butterscotch chips

Directions 

Preheat oven to 350°. Grease or spray two, 9 x 5 x 3-inch loaf pans

In a large bowl, thoroughly mash the bananas until there are no lumps left. You want it lump free because the lumps retain moisture and the bread will spoil faster.

Add sugar, eggs, milk, and melted butter and vanilla. Beat until creamy.

Add baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix in flour. 

Stir in 2 cups chopped pecans that have been dusted with four. This keeps them from sinking in the batter as the bread bakes.  Add butterscotch chips.

Pour into prepared loaf pans.   Sprinkle the remaining 2/3 cup chopped walnuts.

Bake  about 45 minutes to an hour or until a toothpick inserted into the center comes out clean.  Set aside to cool on a rack for 15 minutes. Remove bread from the pans. Invert onto cooling rack and cool completely before slicing.

** As an alternative to putting nuts over the top of the bread, you can make a topping.   Mix together:

1/3 cup brown sugar
1/4 tsp. ginger
2 tsp. melted butter.  Mix together and sprinkle over the tops of the bread batter before baking.

Instead of using cinnamon and nutmeg, use pumpkin pie spice. 

Instead of bread, you can make this into muffins.  Grease or spray muffin tins or use the paper liners. Bake about 18 minutes or until they test done.

Easy Delicious Cornbread

There are several ways to make this cornbread to suit your tastes.  You can add more sugar if you like a sweeter cornbread or less sugar if you don't like it as sweet.  Increase the cornmeal to 2 cups for a more cornmeal taste and decrease the flour to 1 1/2 cups.

This bread is great on its own, or with chili soup or any soup.

Ingredients

1 1/2 c. cornmeal
2 1/2 c. milk or use half milk and half heavy cream or buttermilk
2 c. flour
1 Tbs. baking powder
1 tsp. salt
1/3 to 1/2 c. granulated sugar
1/3 to 1/2 c. brown sugar
2 eggs
2 tsp. vanilla
1/2 c. vegetable oil

Optional ingredients

1 can diced jalapenos, drained and diced
shredded cheddar cheese
1 can Mexicorn, drained

Directions

Preheat oven to 400°. Grease a 9 x 13-inch baking pan, or melt 1/4 c. butter in the bottom of the pan for a delicious butter flavor. You can also use a large cast iron skillet instead. 

In a small bowl, combine cornmeal and milk together.  Leave stand for 10 to 15 minutes.  Whisk the mixture occasionally during that time. If you skip this step, your cornbread will be very dense or doughy in the middle, and this is not the way you want your cornbread to turn out.

In a mixing bowl, combine flour, baking powder, salt, granulated sugar and brown sugar. Mix in the cornmeal mixture, eggs, vanilla, and oil.  Beat for 5 minutes on low speed. 

Pour batter into prepared pan. 

Bake for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Serve with some honey butter spread.

One Bowl Cheese Puffs

Cheese Puffs that quickly go together in one bowl.  Light as air, cheesy snacks. They are perfect for those time you want something to snack on or to serve as an appetizer.

Ingredients

1 to 1 1/2 c. flour
1 Tbs. sugar
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (Optional)
1 pkg yeast
1 stick butter or margarine, softened
1/2 c. hot tap water 115°
1 2/3 c. grated sharp cheddar cheese
2 eggs
1 egg white, slightly beaten
salt

Directions

Grease 2 baking sheets. 

In a large bowl, combine 1/2 cup flour, sugar, mustard, garlic powder, cayenne pepper and yeast. 

Stir in the butter or margarine.

Pour in the hot tap water. Beat with an electric mixer that has a dough hook attached, at medium speed for 2 minutes. If you don't have a dough hook, beat the mixture with the beaters.

Add the eggs and 1/2 cup flour.  Beat at high speed for 2 minutes. Scrape the bowl occasionally.

Using the dough hook or a wooden spoon, stir in enough additional flour to make a stiff batter.

Drop the mixture by slightly rounded teaspoonfuls, about 2 inches apart, onto prepared baking sheets. 

Place in a warm location, free from drafts, until they are light and spongy looking. This can take about an hour. 

Very gently, brush the top of the dough with the beaten egg white. Sprinkle lightly with salt.

Bake at 375º for about 12 to 15 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.