Banana Bread, by Cynthia Lawson
Date Nut Bread, by Patti Steinmuller
Fig, Date and Walnut Quick Bread, by Patti Steinmuller
Mixed Fruit and Sunflower Loaf, by Patti Steinmuller
Pumpkin Bread, by Karen Day
(Never Fail) Sourdough French Bread, by Jeanie Westnedge

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Banana Bread
by Cynthia Lawson


1 stick of butter or margarine
1 cup of sugar
2 eggs
1 cup flour

1tsp soda
1tsp salt
3 very ripe bananas

Cream butter and sugar. Add two eggs. Sift flour, soda, salt. Add to the creamed mixture. Mash the bananas and add. Put in greased loaf pan and sprinkle a mixture of brown sugar and cinnamon on top. (Guess at the amount)

Bake one hour at 350 or until toothpick inserted in center comes out clean.
This is a very moist banana bread!

(submitted by Bunny Gaffney)


Date Nut Bread
by Patti Steinmuller

- Spray two 8½ inch loaf pans with non-stick cooking spray. Line the bottoms with baking paper or wax paper.

- Separate 4 eggs. See below for instructions for egg whites.

- Mix together in a large bowl:
      1/2 c honey (Alternatives: 1/4 c honey and 1/4 cup brown sugar or ½ cup maple syrup)
      1 c flour (either whole wheat pastry or part whole wheat & part unbleached white)
      2 tsp. baking powder*
      1/4 tsp. salt
      2 tsp. vanilla
      4 egg yolks

- Beat 4 egg whites until stiff but not dry. Fold into above mixture.

- Mix 1 lb. pitted dates and 1 lb. walnut halves in a large bowl.

- Pour batter over the dates and nuts. Mix and pour into the greased and papered loaf pans. Press down in pans to prevent air holes.

- Bake in a 325** degree oven for approximately 40 minutes. You may distribute the batter into smaller loaf pans. If you bake small loaves, check them after 30-35 min.

These loaves freeze well.

*High altitude adjustment:
      1¾ tsp baking powder
      Bake at 335 degrees.



Fig, Date and Walnut Quick Bread
by Patti Steinmuller


¾ cup low-fat buttermilk (add 2 Tbs additional buttermilk for high altitude baking)
¼ tsp ground nutmeg
1/8 tsp ground cloves

½ tsp finely grated lemon rind
2/3 cup chopped dried figs
1/3 cup chopped pitted dates

½ cup packed brown sugar
2 Tbs canola oil
2 large eggs

¾ cup whole wheat flour (~3½ ounces)
¾ cup all-purpose flour (~3½ ounces)
1½ tsp baking soda (1 tsp baking soda for high altitude baking)
1/8 tsp salt

Cooking spray
1/3 cup chopped walnuts



1. Preheat oven to 350 degrees. (355 degrees for high altitude)

2. Heat the first three ingredients in a small heavy saucepan over medium heat just until bubbles begin to form around edges (do not boil*). Remove from heat; stir in figs, dates, and lemon rind. Let stand 20 minutes or until fruit softens.

3. Combine sugar, oil, and eggs in a medium bowl; stir with a wire whisk until well blended. Stir in cooled milk/fruit mixture.

4. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours; baking soda, and salt in a large bowl; make a well in the center of mixture. Add milk mixture to flour mixture, stirring until just moist. Spoon batter into an 8x4 inch loaf pan coated with cooking spray. Sprinkle chopped walnuts evenly over batter.

5. Bake at 350 degrees for 40 minutes or until a wooden pick inserted into the center comes out clean. Cool completely on a wire rack; remove from pan.

Yield: 12 servings
Calories: 192                             Chol: 36 mg
Carbohydrate: 32.5 g                  Iron: 1.4 mg
Protein: 4.4 g                             Calcium: 55 mg
Fat: 5.8 g (sat: 0.8g; mono: 2 g; poly: 2.5 g)
Fiber: 2.9 g                                Sodium: 1.4 mg

Notes: *If the milk mixture curdles while heating, it will still be ok.
I use 1½ cups of Wheat Montana Prairie Gold whole wheat flour instead of ¾ cup each of white flour and whole wheat flour.


Mixed Fruit and Sunflower Loaf
by Patti Steinmuller

2 cups all purpose flour
1 cup yellow cornmeal
2 tsp baking soda
1/4 tsp salt

2 cups vanilla fat-free yogurt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup honey

2 cups vanilla fat-free yogurt
½ cup canola oil
½ cup maple syrup
½ honey
1 tsp vanilla extract
1 cup chopped dried mixed fruit
½ cup sunflower seed kernels (or walnuts)
1 tsp grated orange rind
Cooking spray



1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.

3. Spoon batter into two 8x4 inch loaf pans coated with cooking spray. Bake at 350 degrees for 40 minutes or until wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack.

Yield: 2 loaves, 12 servings per loaf

Calories: 201
Carbohydrate: 32.7 g
Protein: 3.5 g
Fat: 6.8 g
Fiber: 1.6 g
Chol: 0 mg
Iron: 1.1 mg
Calcium: 48 mg
Sodium:  148 mg

Pumpkin Bread
by Karen Day

Dry Ingredients

3-1/3 cups flour
3 cups sugar
1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2-1/4 tsp salt
6 cubes candied ginger, minced


Wet Ingredients

4 eggs, beaten
1 cup oil
2 cups pumpkin
2/3 cup orange juice

Other Ingredients

1 cup raisins (soaked in the orange juice)
1 cup chopped nuts



Mix dry ingredients in a large bowl. Make a well in the middle and add wet ingredients. Mix well. Add nuts and raisins.

Pour into well-greased and floured small loaf pans (3). Let stand 30 min.

Bake at 350° for one hour (or a bit less). Let stand 5 minutes and turn out.

(Never-Fail) Sourdough French Bread
by Jeanie Westnedge

1 pkg dry yeast in
1/4 cup warm water

4-1/2 cups unsifted flour
2 tbsp sugar
2 tbsp oil
2 tsp salt
1/3 cup starter
1 cup water
1/3 cup milk


Mix together and knead lightly to blend ingredients to a stiff dough. (May need to work in more flour). Place in a greased bowl and let rise to double in bulk–1-1/2 to 2 hrs. Turn out onto floured board. Divide in half. Let rest 10 min. Shape loaves by rolling into oblongs (8x12) and then rolling up tightly (beginning with one wide side). Seal outside edge by pinching to loaf. Place loaves on greased baking sheet and let rise until double. Immediately before baking, make slashes in the top, 1/4 inch deep. Brush tops with water. Bake at 400° for 30-35 minutes.