2 eggs

2 medium ripe bananas, mashed

1/2 cup oil

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 1/2 tsp dry yeast

1 1/2 tsp salt

1 Tbl sugar

1 1/2 corn oil

2 cups very warm water

Earth Balance butter and corn meal to coat the pans

2. Pour in water and mix thoroughly

3. Cover with plastic wrap and a towel. Let it stand overnight or for at least 6 hours.  (the dough will double in size and then fall – this is normal)

4. Generously butter two 7 1/2 x 3 1/2  bread pans and sprinkle with corn meal.

5. Divide dough and place in pans.  Allow the dough to rise for 1 1/2 – 2 hours before baking.

6. Bake in a preheated over at 350 degrees for 1 hour.

7. Serve with jam and enjoy!

1 cup (2 sticks) butter, melted, plus additional butter for greasing two loaf pans.  (I use sweet, unsalted butter, and I spray the pans instead of greasing them with more butter.)
1 1/2 cups blueberries
3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1//2 teaspoon baking soda
2 cups sugar
4 large eggs
1 cup milk (I use vanilla soy milk)
2 teaspoons vanilla

less than 1/8 teaspoon salt

2 teaspoons baking powder

1 cup sugar

3/4 cup milk

1/2 cup butter or margarine

2 cup fresh sliced peaches 1 cup sugar on peaches (optional)

1 cup flour

1 cup milk ( soy or almond milk okay)

2 tablespoons melted butter

1/2 teaspoon salt