Tried, True and New

Today turned into a baking day. I started with plans only to make one quick bread and went on to make two more, much to the delight of my family.

Pictured on the cutting board, the Tried loaf  is Banana Bread. I have made many banana breads over the years using several recipes. I recently tried my grandmother's recipe, the first time I made it the center was a little soft but otherwise quite tasty. Adding several minutes to the baking time worked out well, delivering a crunchy crust and a tender interior that was not overly moist.

On the pedestal is the True loaf, my mother's favorite recipe for Pumpkin Bread. My family has been using this recipe for twenty plus years and it never fails to produce delicately spiced bread that is delicious with or without butter. This is a good bread to make several days in advance of a party; just wrap in foil and keep in the refrigerator, allow it to warm to room temperature before serving.

Last but not least is the New loaf of Cherry and Golden Raisin Bread. I found this recipe on-line at Better Homes and Gardens.  The bread is lightly flavored with lemon rind, accented with dried cherries, golden raisins and drizzled with a lemon glaze. A yummy bread you should definitely try and one I will keep in my recipe book. Cherry and Golden Raisin Bread Recipe