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Pumpkin Cheese Bread
Submitted by: Lady Lynda
2 1/2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup margarine, softened
4 eggs
1 (15 ounce) can canned  pumpkin puree
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack. A quick and easy quick bread to make. Very moist and tasty as well.  Makes 2 - 9x5 inch loaves (15 servings).

Poppyseed Bread
Submitted by: Lady Lynda
Dough:
4 cups flour
Pinch of salt
2 tablespoons sugar
2 teaspoons dried yeast
6 ounces milk
1 lemon, zested
4 tablespoons of butter
Filling:
4 tablespoons butter
4 ounces poppy seed
2 ounces honey
1/2 cup golden raisins
1/4 cup orange zest
1/2 cup ground almonds
1 egg yolk
3 tablespoons sugar
1 tablespoon milk
Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well.  Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl.  Let rise in warm place until it doubles in size. While the dough is rising get started on the
filling. Melt butter in a medium sized pan and add all the poppy seeds except for  1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and  fold into poppy seed mixture. Begin to roll out dough on a floured surface into a
12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch  of the edge of the dough. Roll both ends towards the center. Brush with olive oil and  cover with plastic wrap and let rise for 1 hour. Brush
with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or
until golden brown. Yield: 8 to 10 servings
Notes: Prep Time: 15 minutes Cook Time: 3 hours

Pumpkin Bread
Submitted by: Amy
3 c. sugar
1 c. oil
1 (15 oz.) can pumpkim
3 c. flour
tsp. salt
1 tsp. cloves
1 tsp. cinnamon
3 eggs
1 tsp nutmeg
1 tsp. baking soda
tsp. baking powder
 
 Preheat oven to 350  Grease and flour a loaf pan Mix oil, sugar & eggs. Add pumpkin. Blend in flour, salt, cinnamon, cloves, nutmeg, powder & soda. Bake for 45 minutes. Cool and remove from pan.
-- Amy Note -- : Love this bread!!!. I use about 6 to 7 tin pans.  Don't overfill your pans, or you will have a mess. I bake mine for an hour. But this always depends on your oven.

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