As soon as I saw this bread, I was completely and hopelessly in love. There was no turning back. I couldn’t get it out of my head and plotted the soonest possible moment I could get it into the oven. For as much as I love cheese it’s almost inconceivable that I have never made …

As soon as I saw this bread, I was completely and hopelessly in love. There was no turning back. I couldn’t get it out of my head and plotted the soonest possible moment I could get it into the oven. For as much as I love cheese it’s almost inconceivable that I have never made …

Honey Beer Bread — 5 minutes, simple ingredients, ridiculously delicious.

Honey Beer Bread

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread...........oh my, so delicious looking.

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread...........oh my, so delicious looking.

COCONUT BREAD:This recipe for coconut bread was adapted from a local's home recipe and is one of the most and delicious tastes of the Pacific you can bake for Sunday brunch! ~Chef Lance Seeto~

COCONUT BREAD:This recipe for coconut bread was adapted from a local's home recipe and is one of the most and delicious tastes of the Pacific you can bake for Sunday brunch! ~Chef Lance Seeto~

No knead bread.  The recipe I made had 1/2 tsp. yeast.  Fast and easy. Almost a cake like texture inside and crunchy outside.

No Knead Bread

No knead bread. The recipe I made had 1/2 tsp. yeast. Fast and easy. Almost a cake like texture inside and crunchy outside.

Melt-in-Your-Mouth Pumpkin Bread 1 1/4 cups oil 5 eggs 2 cups pumpkin 2 cups flour 2 cups sugar 2 pkg. cook-and-serve vanilla pudding (small boxes) 1 tsp salt 1 tsp soda 1 tsp cinnamon Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture. Sprinkle and lightly pat on the crumb topping (see recipe below). Bake in 2 greased/floured loaf pans at 325° for 1 hour. Lightly dust with powder sugar after bread has cooled. Crumb Topping: 1/2 cup flour, 1/4 cup

Melt-in-Your-Mouth Pumpkin Bread 1 1/4 cups oil 5 eggs 2 cups pumpkin 2 cups flour 2 cups sugar 2 pkg. cook-and-serve vanilla pudding (small boxes) 1 tsp salt 1 tsp soda 1 tsp cinnamon Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture. Sprinkle and lightly pat on the crumb topping (see recipe below). Bake in 2 greased/floured loaf pans at 325° for 1 hour. Lightly dust with powder sugar after bread has cooled. Crumb Topping: 1/2 cup flour, 1/4 cup

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