2 cups sugar
1 cup butter
4 eggs
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
4 cups flour
1 cup chopped nuts
6 bananas (grind or smash)

Mix as for cake. Add egg whites last (hahaha - that was another century, worked fine just dumping everything in together). Bake about 1 hour in slow oven. (I baked muffins/small loaves about 45 minutes in 325-350 degree oven). Until knife comes out clean.

(I also dumped in an untouched bowl of raisin bran, soaked - but drained the milk out. It added a yummy brann-iness to them! Yeah, someone changed their mind.)

Labels: bread, sweet breads

The SECRET recipe, please follow carefully:

1 box yellow cake mix

2 of those tiny Jiffy Mix Cornbread Mixes

and whatever stuff it calls for on the boxes

to make the cornbread and cake

(water, milk, eggs, oil)

Mix them all together in one big bowl.

Bake it at whatever temperature it says on the boxes (if they say different temps, then I shoot for somewhere in between),

for whatever time it says is appropriate for your pan

(but I usually check it 5 minutes early with a toothpick.)

Obviously this recipe was developed using exacting scientific laboratory standards and I cannot guarantee your results at home.

Labels: bread, Cakes, repost, sweet breads

3 ½ cups sugar
4 eggs
1 ½ cups oil
1 (29 oz) can pumpkin (or 3 cups)
¾ cup water
5 ½ cups flour
3 tsp soda
1 ½ tsp salt
1 ½ tsp cinnamon
½ tsp cloves
2 cups chopped nuts (if desired)

In large bowl, combine sugar, eggs, oil, pumpkin and water. Mix well. Add dry ingredients until moistened. Add nuts. Grease and line bottom of bread pans with wax paper. Pour batter into pans. Bake at 350 degrees for 45 minutes for small pans or 1 hour for large loaf pans. Turn loaves out as soon as finished baking. Cool. Makes 3 large or 5 to 6 small loaves.

Makes 36 muffins, bake 20 min. at 350.

Make it Gluten Free: Switch from Wheat Flour to 3 1/2 cups ATK gluten free flour blend, plus 2 cups gf oat flour, and 1 tsp xantham gum, and add another 1/4 cup of water (for a total of 1 cup of water). Let the batter rest 15-30 minutes before baking. Pour into 3 9x9 pans and bake at 330 degrees f. for 60 minutes.

Labels: bread, Christmas, Fall, muffins, sweet breads, veggies