BANANA BREAD

Ingredients
2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. 2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

PUMPKIN BREAD

Ingredients
1 cup butter or margarine, softened 3 cups sugar 3 eggs 3 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground nutmeg 1 (16 ounce) can solid pack pumpkin

Directions
1. In a mixing bowl, add the butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

BUTTERY CORN BREAD

Ingredients
2/3 cup butter or margarine, softened 1 cup sugar 3 eggs 1 2/3 cups milk 2 1/3 cups all-purpose flour 1 cup cornmeal 4 1/2 teaspoons baking powder 1 teaspoon salt

Directions
1) In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. 2) Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

THANKSGIVING BREAD
Ingredients
2 eggs 2 cups sugar 1 cup canned pumpkin 1/2 cup vegetable oil 2 1/4 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped fresh or frozen cranberries

Directions
1) In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pans 10 minutes before removing to wire racks.

PEACH BREAD

Ingredients
3 eggs 2 cups white sugar 2 teaspoons vanilla extract 1 cup vegetable oil 2 cups diced canned peaches, drained 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons ground cinnamon 1/2 cup chopped walnuts (optional)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans. 2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans. 3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.