Harvest Bread

Thursday, October 20, 2011

2/3 cup unsalted butter
2/3 cup brown sugar
3 eggs
1 1/3 cup all-purpose flour
1 1/4 tsp baking powder
1/8 tsp. salt
1/3 cup milk
1 1/2 tsp rum extract OR Vanilla extract (this is preference, I prefer vanilla)


Heat oven to 350°F. Grease and flour pan; set aside. In medium bowl, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour, baking powder, salt, milk and rum/vanilla extract. Pour into (6) miniature loaf pans (I'm unsure the baking time required for a large loaf, I found this recipe YEARS ago and it was for mini loaves, so feel free to pour in a larger dish and then just watch for the time) Bake 20-22 minutes until a inserted toothpick comes out clean. Cool 15 minutes in pan. Invert only cooling rack and cool completely. Decorate or glaze as desired.

Additional Notes: You can add pecans or walnuts into this and I do not cool completely before glazing with honey

3 Responses to “Harvest Bread”

  1. I apologize for not visiting my favorite blogs lately, and i promise to do some catching-up with everyone in the next few days. We are experiencing cooler weather starting today (Thursday) and as for myself I'm looking forward to falls return to the Lancaster Pennsylvania area. And are the color of the leaves changing your your way folks as they are mine. Hope everyone has a great weekend and enjoy the beautiful fall season that has now begun. Richard from Amish Stories

  2. The leaves are slowly changing here, Richard. The mountains are beautiful but here in the valley, it takes a bit more time! Thank you so much for dropping by! Have a blessed day,

  3. This looks excellent. I'm going to make this!