Amish Homemade Zucchini Bread

3 eggs
2 c. sugar
2 c. zucchini, shredded
1 c. cooking oil
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. chopped nuts
1/2 c. raisins

Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely. Makes 2 loaves.

Homemade Sweet Bread

1 1/2 c. sugar
1 1/2 tsp. salt
1 lg. cake of yeast
3 eggs
2 c. milk (or 1 can milnot or Pet milk plus a little water to make 2 c.)
3 tbsp. butter
6-8 c. flour
1 c. lukewarm water

Put yeast in lukewarm water, add tablespoon sugar, set aside until it starts to foam (rise). Put butter with milk and bring to boiling point (scald); set aside to cool. Combine dry ingredients, in center put beaten eggs, yeast, cooled milk; mix together. Use your own judgment on the flour, put on board, knead thoroughly, put back in bowl and set in a warm place to rise 3 times in bulk, knead again on floured board, put in greased pans and rise again. Bake in slow oven, 325 degrees, for 35 to 40 minutes.

Homemade Cranberry Pumpkin Bread

2 slightly beaten eggs
2 c. sugar
1/2 c. oil
1 c. Libby's Solid Pack Pumpkin
2 1/4 c. flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped cranberries

Combine eggs, sugar, oil and pumpkin; mix well. Combine flour, pie spice, soda, and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries.

Spoon batter into 2 greased and floured 8 x 3 3/4 x 2 1/2-inch aluminum loaf pans. Bake in moderate oven (350 degrees) 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.