CHOCOLATE CHIP CARROT BREAD

3 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
2 to 3 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp ground ginger
¼ to ½ tsp. ground cloves
3 eggs
¾ cup orange juice
¾ cup vegetable oil
1 tsp. vanilla extract
2 cups grated carrots
1 cup (6 oz.) semisweet chocolate chips

In a large bowl, combine the first nine ingredients. In a small bowl, beat the eggs, orange juice, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the carrots and chocolate chips.

Transfer to two greased loaf pans. Bake at 350º for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

AMISH FRIENDSHIP BREAD VARIATIONS

Banana Amish Friendship Bread:
1. Omit cinnamon & vanilla pudding.
2. Add 2 mashed bananas

Chocolate Amish Friendship Bread:
1. Omit cinnamon(optional) & vanilla pudding.
2. Add 1 (5.1 oz) box of instant chocolate pudding, 3 tsp cocoa, ¾ cup chocolate chips.
3. Bake for 1½ to 1¾ hours.

Apple Cinnamon Amish Friendship Bread:
1. Add 1 cup raisins & 1 small diced apple.

AMISH FRIENDSHIP BREAD (NO STARTER)

In a large bowl combine:
1 cup sour cream
3 eggs
1 cup vegetable oil
1 tsp. vanilla
½ cup milk

In a medium sized bowl sift together:
2 cups flour
1 cup sugar
1½ tsp. baking powder
1 large box instant vanilla pudding mix
½ tsp. salt
½ tsp. baking soda
2 tsp. cinnamon

Mix dry into wet ingredients until smooth. Pour into 2 loaf pans or one bundt pan, lightly sprayed with cooking spray. Sprinkle top with cinnamon/sugar mixture. Bake for 1 hour at 325º.

AMISH FRIENDSHIP BREAD WITH STARTER

Day 1 Do nothing (the day after you get your starter)
Day 2 Mush contents in bag twice a day
Day 3 Mush contents in bag twice a day
Day 4 Mush contents in bag twice a day
Day 5 Mush contents in bag twice a day
Day 6 Add:
1 cup flour
1 cup milk
1 cup sugar
Mush ingredients in bag until well mixed
Day 7 Mush contents in bag and air out twice a day
Day 8 Mush contents in bag and air out twice a day
Day 9 Mush contents in bag and air out twice a day
Day 10 Squeeze contents into a bowl.
Add:
1 cup flour
1 cup milk
1 cup sugar
Stir.
Pour 1 cup of batter each into four Ziploc bags. Keep one for yourself & give three away.

In a large bowl combine:
Remaining batter
3 eggs
1 cup vegetable oil
1 tsp. vanilla
½ cup milk

In a medium sized bowl sift together:
2 cups flour
½ tsp. baking soda
1 cup sugar
2 tsp. cinnamon
1½ tsp. baking powder
½ tsp. salt
1 large box instant vanilla pudding mix

Mix dry into wet ingredients until smooth. Pour into 2 loaf pans or one bundt pan, lightly sprayed with cooking spray. Sprinkle top with cinnamon/sugar mixture. Bake for 1 hour at 325º.

AMISH FRIENDSHIP BREAD STARTER

Combine:
.25 oz. (1 pkg) active dry yeast
¼ cup warm water (110º F)

Add yeast mixture to:
1 cup flour
1 cup milk
1 cup sugar

CARROT BANANA BREAD

½ cup butter or margarine
1 cup brown sugar
2 eggs
1 cup mashed bananas (3 medium)
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
1 cup grated carrots
½ cup chopped nuts

In large bowl, cream butter with sugar until light and fluffy. Beat in eggs. Mash bananas in small bowl. Mix flour, soda, baking powder, cinnamon, and salt. Blend in flour mixture, alternating with bananas. Stir in carrots and nuts.

Turn into greased 9x5x3 inch loaf pan. Bake in 350° oven for 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; turn out of pan and cool completely. Makes 1 loaf.

POPPY SEED BREAD

3 cups flour
1½ tsp. salt
1½ tsp. baking powder
2½ cups sugar
1½ cups milk
1⅛ cups oil
1½ Tbsp. poppy seeds
3 eggs
1½ tsp. vanilla extract
1¼ tsp. almond extract
1¼ tsp. lemon extract

Combine all ingredients in listed order and mix. Makes enough for 2 bread pans. Bake in greased pan at 325º for 1 hour 15 minutes. Pour glaze over bread and let cool.

Glaze:
¼ cup sugar
1 tsp. almond extract
¼ cup concentrated orange juice
1 tsp. vanilla extract

BANANA BREAD

1¼ cups sugar
½ cup butter/ margarine, softened
2 large eggs
1½ cups mashed ripe bananas
½ cup buttermilk*
1 tsp. vanilla
2½ cups flour
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts, optional

*Buttermilk substitution: 1½ tsp. lemon juice or white vinegar plus enough milk to make ½ cup. Let stand a few minutes. Or use ½ cup plain yogurt.

Move oven racks to low position so that tops of pans will be in center of oven. Grease bottom only of 9x5x3 loaf pan or 2 loaf pans, 8½ x 4½ x 2½, with shortening.

Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans.

Bake at 350º for 1¼ hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaf from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

ZUCCHINI BREAD

3 eggs, well beaten
2 cups sugar
1 cup oil
1 tsp. vanilla
2 cups grated zucchini
3 cups flour
¼ tsp. nutmeg
½ cup nuts
1 tsp. salt
1 tsp. soda
¼ tsp. baking powder
1½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice

Mix eggs, sugars, oil, vanilla, and zucchini. Add remaining dry ingredients.

Bake at 325º for 1 hour.