BREADS MUFFINS & PANCAKES

PUMPKIN BREAD

GINGER BREAD

DATE NUT BREAD

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PUMPKIN BREAD

2 C. flour

1 C.sugar

2 tsp. baking powder

1 can pumpkin pie

1/2 tsp. bakibg soda

1/2 C. milk

1 tsp. cinnamon

2 eggs

1/2 tsp.nutmeg

1/4 C. shortening

Nuts

loaf pan***Temp. 350***Time 50 Minutes

Sift together dry ingredients. Beat pumpkin, sugar, milk, eggs

and shortening.

Mix dry ingredients until well blended. Bake in greased

pan.

DATE NUT BREAD

DATE NUT BREAD

1 egg

1 tsp vanilla

1/4 C. sugar

1 C. milk

4 tsp. baking powder

dash salt

1/2 C. dates

2 C. flour

1/2 C. nuts

1/4 C.shortening

Loaf pan**Temp. 350**Time 40 Minutes

Beat eggs and sugar. Add nuts (broken) and dates, cut in pieces. Sift

dry ingredients together and add alternatelu with milk to first mixture.

Turn into greased pan and bake.

GINGER BREAD

GINGERBREAD

2 eggs

3/4 c. brown sugar

3/4 c. molasses

3/4 c. melted shortening

2 1/2 c. flour

2 tsp. soda

2 tsp. ginger

1 1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. baking powder

1 c. boiling water

Cream sugar and melted shortening. Blend in eggs and molasses.

Sift flour with spices, soda, and baking powder. Add to creamed

mixture. Finally add the boiling water. Beat well. Pour into 9x13

inch greased pan. Bake for 30 minutes at 350 degrees.

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