Apple Harvest Bread
L&M Companies
2 cups flour
1/2 cup packed light
brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups sugar
3/4 cup butter, softened
2 eggs
1 pound pumpkin,
cooked and mashed
(or 15-ounce can)
1 teaspoon vanilla extract
3-4 First Fruits* Granny
Smith apples, peeled and
diced (or shredded)
1/2 cup raisins (optional)
1/2 cup walnuts (optional)
TOPPING
2 teaspoons white sugar
2 teaspoons light
brown sugar
1 teaspoon ground cinnamon
Preheat oven to 350°F. Grease 3 small loaf pans.
Combine flour, brown sugar, salt, baking soda,
baking powder and spices in a bowl.
In another bowl, cream sugar and butter. Beat in
eggs, pumpkin and vanilla. Add the flour mixture,
stirring until just moistened. Stir in apples, raisins and
walnuts. Spoon the batter into the prepared pans.
Bake the loaves for 45-50 minutes, or until a toothpick
inserted in the center comes out clean.
Meanwhile, place all the topping ingredients in a
small bowl and stir to blend. Set aside.
When the bread comes out of the oven, sprinkle
with the topping.
Let sit for 15 minutes, then remove from the pans
and let cool on a wire rack. Makes 12 servings.
Tip: This recipe will also make 24 muffins. Bake for
20-25 minutes.
Brands may vary by region; substitute a similar product.
1 1/2 cups all-purpose
flour
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons butter,
softened
1 cup sugar
2 eggs
1/2 cup milk
Grated peel and juice
of 1 lemon
1/4 cup poppy seeds
(or chopped walnuts)
1/2 cup confectioners’
sugar
Lemon Bread
AMC Direct
Preheat oven to 350°F. Grease and flour a 9-by-5-
inch loaf pan.
Whisk together flour, salt and baking powder.
In a large bowl, cream butter, sugar and eggs together until light and fluffy. Add milk alternately with the
flour mixture in 2 parts; mix well. Stir in grated lemon
peel and poppy seeds.
Pour the batter into the prepared loaf pan. Bake for
60 minutes, or until a toothpick inserted in the center
comes out clean. Let the bread cool in the pan for
5 minutes.
Mix together lemon juice and confectioners’ sugar to
make a glaze. Remove the bread from the pan. Pour
the glaze over the warm bread (poking holes in the
bread first will make it absorb more of the glaze).
Makes 10 servings.
