1. Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
2. Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
3. Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
4. Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
5. Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

1 package dry yeast
2 cups lukewarm water
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons granulated sugar

In large bowl, mix flour, salt and sugar together.

In small bowl, dissolve yeast in water. Pour yeast mixture over other ingredients. Stir and mix. Cover bowl with plastic wrap and let rise 4 hours.

Punch down, but do not knead. Place in greased souffl? dish. Cover and let rise 1 hour.

Bake at 400 degrees F for 1 hour. Bread may need to be covered during the last 15 minutes if it browns too quickly. If you do not want a hard crust, brush loaf with butter after removing from oven.

Posted by FootsieBear at recipegoldmine.com April 28, 2001

2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 1/2 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup mashed ripe banana ( about 2 1/2 bananas)
1/3 cup strong coffee, cold
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chunks or large chips
2 to 3 tablespoons dark or spiced rum
Confectioners’ sugar for dusting

Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan, line it with wax paper, and grease and flour the bottom and sides.

Beat sugar and butter in large bowl with electric mixer until light and fluffy. And eggs, one at a time, beating until light. Stir together flour, baking powder, salt, cinnamon, and allspice.

Combine the banana, coffee, and vanilla extract. With mixer on lowest setting, add dry ingredients alternately with banana mixture in three parts until just incorporated. Use rubber spatula to fold in chocolate. Spoon batter into prepared pan and bake 55-60 minutes (25-30 minutes for muffins), or until wooden skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack.

Remove wax paper and drizzle bottom with a little rum. Turn it right side up and drizzle top with rum; cool completely. Before slicing, sprinkle top of loaf with confectioners’ sugar.

Makes 1 loaf, or 15 muffins.

1 stick ( 1/2 cup) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin
1/2 cup firmly packed unsweetened cocoa powder
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
6 ounces semisweet chocolate chips (1 cup)
1/4 cup chopped pecans
1/4 cup currants or raisins
Confectioners’ sugar

Preheat oven to 350 degrees F. Generously grease a 9 x 5 x 3-inch loaf pan.

In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, baking soda, and salt. Add to chocolate mixture alternately with milk, beating until mixed. Stir in chocolate chips, pecans and currants. Turn batter into prepared pan.

Bake 1 1/4 hours, or until a wooden pick inserted in center comes out clean. Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely. Sift confectioners’ sugar over top before serving.

Posted by artsycook at recipegoldmine.com

This is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST!

6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
    savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
    thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
    or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)

In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes – preheating oven to 350 degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!

2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3/4 teaspoon nutmeg
1 1/2 tablespoons vegetable oil
1 cup mashed bananas
2 tablespoons mashed bananas
3/4 cup sour cream or plain yogurt
1/4 cup water
1 tablespoon water
3/4 cup chopped nuts or raisins

Add all ingredient except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.

3 (12 ounce) package refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.

Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

1/3 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup Sunsweet Lighter Bake
2 large eggs
1 1/2 cups mashed ripe banana
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts (optional)

Coat 9 x 5-inch loaf pan with cooking spray; set aside.

Beat together sugars, Lighter Bake, eggs and banana.

Combine flour, baking powder, baking soda and salt; stir into batter until just moistened. Stir in walnuts. Spoon batter into prepared pan. Bake in preheated 350 degrees F oven for 55 to 60 minutes or until wooden pick inserted into center comes out clean.

Cool 10 minutes. Remove from pan and cool completely on rack. Bread can be wrapped in foil and frozen for up to 1 month.

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots

Sift first five ingredients into a mixing bowl.

In a separate bowl, whisk together the oil, sugar and eggs.

Stir the liquid mixture into the flour; mix well. Ad the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.