Cinnamon Burst Bread

Cinnamon Burst Bread (like Great Harvest’s)-Makes 4 Loaves

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note: OR use 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain’s Country Stores)
11-12 cups flour

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

This Bread also FREEZES Really Well!

“Cinnabon” Cinnamon Rolls

¼ cup warm water
1TBS sugar
1TBS Yeast
Mix together and let stand

1 small box vanilla instant pudding
1 cup luke warm milk
1 egg beaten
¼ cup butter melted
½ tsp salt
4 cups flour
Mix together and add Yeast mixture

Let rise until double. Roll into rectangle. Spread with melted butter and sprinkle with sugar and cinnamon. Cut into 12 slices and place in greased 9X13 pan. Let rise until double.

Bake 350°F 15-20 minutes. Top with Cream cheese frosting (cream cheese, vanilla, powdered sugar).

Cinnamon Sugar Muffins

½ cup all-purpose flour
½ cup quick cooking rolled oats
1/3 cup packed brown sugar
1 tsp. Baking powder
1 egg
2 Tbsp. Vegetable oil
1/3 cup milk
2 Tbsp. Brown sugar (reserve)
¼ tsp. Ground Cinnamon (reserve)

Preheat oven to 350°. Combine first four ingredients. Combine egg, oil, and milk in another bowl. Add liquids to dry ingredients, mixing just until moistened (mixture will be lumpy). Fill greased muffin tins 2/3 full of batter. Sprinkle with mixture of 2 Tbsp brown sugar and ¼ tsp. Ground Cinnamon. Bake 15-18 minutes. Yield: 6 muffins.

Orange Muffins

1egg, beaten
½ tsp. Vanilla
½ tsp. Orange extract
½ tsp. Finely grated orange zest
¼ cup sugar
2 Tbsp. Vegetable oil
2Tbsp. Applesauce
6 Tbsp. Buttermilk or soured milk
2/3 cup flour
2 Tbsp. ULTRA GEL
½ tsp. Soda
¼ tsp. Salt

Preheat oven to 350°. Combine egg, vanilla, orange extract, orange zest and sugar and beat until smooth and lemon colored. Add oil, applesauce, and buttermilk and mix well. Combine flour, ULTRA GEL, soda, and salt and mix thoroughly. Add to creamed mixture. Spoon into prepared muffin tins, filling each 2/3 full. Bake until lightly brown—about 20 minutes. Yield 6-8 muffins.

Frozen Blueberry Muffins

4 cups flour
4 tsp. Baking Powder
½ tsp. Salt
1 cup butter
2 cups sugar
4 eggs
1 cup milk
2tsp. Vanilla
2 cups frozen Blueberries.
2 Tbsp. Sugar (topping)
½ tsp. Ground Nutmeg (topping)

Combine flour, baking powder, salt. In mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; Put in prepared muffin cups. Combine sugar and nutmeg. Sprinkle on top. Bake 375° for 20-25 minutes. Cool 10 minutes. Yield: 2 dozen.

Fran's Blueberry Muffin

2 cups flour
3 tsp. Baking Powder
½ cup sugar
¼ tsp. Salt
½ cup butter
2 eggs
1 cup milk
1 cup frozen blueberries

Mix flour, baking powder, sugar and salt. Cut in butter. Add eggs and milk. Mix well ( you may want to add 1 tsp vanilla). Stir in 1 cup frozen blueberries. Bake in muffin cups at 350° for 25 minutes.

Blueberry Muffins

1egg, beaten
½ tsp. Vanilla
¼ tsp. Lemon extract
¼ cup sugar
2 Tbsp. Vegetable oil
2Tbsp. Applesauce
6 Tbsp. Buttermilk or soured milk
2/3 cup flour
2 Tbsp. ULTRA GEL
½ tsp. Soda
¼ tsp. Salt
¼ tsp. Finely grated lemon zest
½ cup canned or frozen blueberries, rinsed.

Preheat oven to 350°. Combine egg, vanilla, lemon extract, lemon zest, and sugar and beat until smooth and lemon colored. Add oil, applesauce, and buttermilk and mix well. Combine flour, ULTRA GEL, soda, and salt and mix thoroughly. Add to creamed mixture. Fold in blueberries and spoon into prepared muffin tins, filling each 2/3 full. Bake until lightly brown—about 20 minutes. Yield 6-8 muffins.

Ma Bell's Lemon Bread

1 ¾ cups all-purpose flour
½ cup sugar
2 tsp. Finely shredded lemon peel
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt


1 large eggs, beaten
1 8-oz. Carton Lemon Yogurt
1/3 cup cooking oil
1 tsp. vanilla

1/2 cup sifted powdered sugar
1–2 tsp. Lemon juice


NOTE: All lemon ingredients can be substituted with orange

Grease 12 muffin cups or line with paper baking cups or grease small or regular bread pans; set aside. In a medium bowl, combine flour, sugar, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

In a small bowl combine beaten egg, yogurt, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into the prepared muffin cups or bread pans, filling each 2/3 full. Bake in a 400° oven for 18-20 minutes (30-40 minutes for bread) or until golden brown. Cool on wire rack for 5 minutes.

Meanwhile, stir together powdered sugar and enough of the lemon juice to make a glaze that is easy to drizzle. Drizzle over warm muffins or bread.

Banana Bread

½ cup margarine
1 cup sugar
1 egg
2 or 3 bananas
2 cups flour
1 tsp. Baking Soda
¼ tsp. Salt
3 Tbsp. Sour Milk (or 2 ½ Tbsp. Milk + ½ tsp. Vinegar)

Cream margarine, sugar and egg. Blend in bananas. Combine dry ingredients together; add to margarine mixture. Add milk. Put in greased and floured bread pan. Bake 1 hour at 325°.

Nutrition Facts
14 Servings
Amount Per Serving
Calories		213.1
Total Fat		7.6 g
	Saturated Fat	2.0 g
	Polyunsaturated Fat	3.6 g
	Monounsaturated Fat	1.6 g
Cholesterol		15.4 mg
Sodium		137.6 mg
Potassium		123.9 mg
Total Carbohydrate		34.0 g
	Dietary Fiber	1.1 g
	Sugars	17.6 g
Protein		2.6 g

Vitamin A	1.0 %
Vitamin B-12	0.6 %
Vitamin B-6	7.9 %
Vitamin C	3.9 %
Vitamin D	0.5 %
Vitamin E	9.2 %
Calcium	0.9 %
Copper	2.6 %
Folate	9.8 %
Iron	5.3 %
Magnesium	2.9 %
Manganese	8.1 %
Niacin	6.0 %
Pantothenic Acid	1.9 %
Phosphorus	3.1 %
Riboflavin	7.9 %
Selenium	10.7 %
Thiamin	10.2 %
Zinc	1.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pumpkin Bread

Bowl 1: Dry Ingredients

3 1/3 cups flour
2 tsp. Baking soda
½ tsp. Baking powder
1 ½ tsp. Salt
1 tsp. Cinnamon

1 tsp. Pumpkin pie spice*
*OR 1/3 tsp. Cinnamon
1/3 tsp. Ground Cloves
1/3 tsp. Nutmeg


Bowl 2:

1 lb. Can “Plain” Pumpkin
2/3 cup water

Bowl 3 (BIG):

2/3 cup shortening
2 2/3 cups sugar
2 eggs


Beat on High for 3 minutes. ALTERNATE stirring the contents of Bowl 1 and Bowl 2 into Bowl 3. Continue to stir until mixture is smooth. Bake in 9X5 bread pans (greased and floured. Bake at 350° for 45 minutes or longer until toothpick comes out clean. Set on rack RIGHT SIDE UP. Makes 2 loaves.