Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 2 tsp baking powder
• 1 tbsp sugar
• 3 tbsp grated parmesan cheese
• handful of fresh parsley leaves, chopped
• 1 red chili, chopped
• 3 tbsp olive oil
• 2 eggs beaten
• ½ pint buttermilk

Instructions

Oil an 8" square pan.
Sift together the flour, cornmeal, salt and baking powder into a large bowl. Stir in the sugar, Parmesan, parsley and chili.
Mix together eggs, oil and gently stir into the dry ingredients until combined.
Pour the mixture into the prepared pan and place in preheated over, 375' for 30-35 min until golden.
REmove from oven and cool.

Ingredients

• 2 c Bobs Red Mill Paleo Baking Mix
• ¼ tsp baking powder
• ½ tsp baking soda
• Sprinkle salt
• ½ c sugar
• 3 eggs
• 8tsp/4 ozbutter
• ½ c milk
• 1 tbsp vanilla extract
• 1 c frozen blueberries

Instructions

1. Mix dry ingredients together.
2. In separate bowl, mix melted butter, milk, eggs and vanilla.
3. Pour wet ingredients into dry and lightly mix.
4. Fold in blueberries.
5. 375’ for 20-22 minutes.

Ingredients

• 2 tsp salt
• 1 tsp sugar
• 1 tablespoon instant yeast
• 3 cups all purpose flour
• Extra Virgin olive oil as needed
• 2 tablespoons za’atar, optional.

Instructions

Whisk together the salt, sugar, yeast,and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes,
then add the flour and mix until well combined. ( If the dough is very dry, add more warm water a tablespoon at a time to moisten it .)
Cover and let rise about an hour. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the
fire. When the dough has puffed up, transfer to a well floured surface and kneed until soft and silky, 5 to 8 minutes. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round,but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil. when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from grill and sprinkle with za’atar, if you like.

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened to room temperature (113g)
• 1 cup granulated sugar (you can also use brown or golden brown)
• 2 eggs
• 1 teaspoon vanilla
• ½ cup sour cream
• 1 cup mashed bananas (about 2-3 mushy, brown ones)
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175C).
2. In a small bowl, stir the flour, baking soda and salt together. Set aside.
3. In a large mixing bowl, beat the butter, sugar, eggs and vanilla.
4. With a wooden spoon, stir in the sour cream, bananas and chopped nuts.
5. Stir in the dry ingredients.
6. Pour into a greased loaf (8.5"x4.5") pan.
7. Bake for approximately 50 minutes or until pick inserted into the middle of the bread comes out clean.

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 beaten egg
• ¾ cup milk
• ¼ cooking oil

Instructions

1. Preheat oven to 400°F (205C).
2. In a mixing bowl combine flour, sugar, baking powder and salt.
3. Make a well in the center.
4. Combine egg, milk and oil; add all at once to flour mixture.
5. Stir just until moistened (batter should be lumpy).
6. Lightly grease muffin cups or line with paper bake cups; fill 2/3 full.
7. Bake for about 20 minutes or until golden.
8. Remove from pans; serve warm.

Ingredients

• 2 large plantains (approx. 2 cups puréed)
• 4 eggs
• 2 tsp. vanilla
• 3 Tbsp. extra virgin coconut oil
• 1/8 tsp. salt (generous pinch)
• ½ tsp. baking soda
• Extra coconut oil for frying

Instructions

1. Peel plantains (I find it easier to quarter them before peeling) and place pieces in blender or food processor.
2. Add the rest of the ingredients and process till smooth.
3. Heat 1 Tbsp. of coconut oil to pan or griddle over medium high heat. Pour batter into heated pan to desired size.
4. Cook for 4-5 mins. till bubbly and flip and cook on other side 1-2 mins.

Ingredients

• 8 large Eggs
• 1 ½ TBS Oil
• 1/3 Cup Milk (dairy or nondairy)
• ¾ Cup Coconut Flour
• ¾ Cup Flax Seed Meal
• 2 ½ Tsp. Double Acting Baking Powder *(see note above)
• 1 Tsp. Sea Salt
• 1 ½ TBS Dried Rosemary
• 1 TBS Powdered Dried Sage
• 2 Tsp. Garlic Powder 
• 1 ½ Tsp. Apple Cider Vinegar (or other vinegar)

Instructions

1. Preheat oven to 325 degrees.
2.  In the bowl of a mixer beat the eggs until they start to bubble and froth around the edges.
3. Add in the Oil and Milk and continue beating.
4. Add in the remaining ingredients beat until filly mixed.  Oil a loaf pan or place a sheet of cut parchment into it. This bread is a little on the sticky side.  (a smallish loaf pan will work best as this loaf is a little on the smaller side)  Pour the very thick batter in. Smooth top.
5. Bake for 70-75 minutes. The bread should be firm to touch. It will not rise significantly- maybe just an inch or so.
To make the  dried bread crumbs for the stuffing: Cut slices of the bread into cubes. Place on a baking tray and cook at 300 degrees for 45 minutes -1 hour until dry. 
This recipe yields 1 full cookie sheet of bread crumbs. They can be made ahead and used in ANY stuffing recipe.

Ingredients

Dry ingredients:

• 2 cups/250g flour
• 2 tbsp/31g sugar
• 4 tsp/21g baking powder
• 1 tsp/5g baking soda
• 1 tsp/5g fine salt

Wet ingredients:

• 2 cups/500ml buttermilk (2 cups/500ml milk & 2 tbsp/32ml lemon juice)
• 4 tbsp/60g melted butter
• 1 tsp/5g vanilla extract
• 2 beaten eggs

Additional:

• ½ cup/125g butter for greasing pans
• ½ cup/125g butter for topping
• ½ cup/125ml maple syrup for topping

Instructions

1. Combine the dry ingredients in a bowl; whisk; set aside
2. Combine the wet ingredients in a bowl; whisk; set aside
3. Add the wet ingredients to the dry and whisk until just combined
4. Fry in a pan with butter
5. Top with maple syrup and devour

Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. The buttermilk might be a bit of a problem, depending on geography; in that case, there are good substitutes for buttermilk online. We use a tbsp. of lemon juice per cup of milk.

Ingredients

• 2 c. whole wheat flour
• ½ tsp. salt
• 4 tsp. baking powder
• ¾ to 1 c. milk (if you use butter milk add ¼ tsp. baking soda)
• 2 tbsp. vegetable oil

Instructions

Stir together all dry ingredients. Add ¾ cup milk and oil stir until just moistened. Add more milk if necessary. You make muffins or drop biscuits, by adding more milk cook on greased cookie sheet or muffin pan. Cook 400 degrees for 10 to 12 minutes until golden brown.

Ingredients

• 1 cup chopped dried apricots
• 1 ½ cups boiling water
• ¼ cup maple syrup, brown rice syrup, agave nectar, or honey
• ¼ cup oil
• 1 cup apricot soak water
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup wheat germ
• 1 cup walnuts, chopped

Instructions

Place apricots in heatproof bowl. Pour boiling water over apricots and let sit about 15 minutes. Drain apricots, reserving 1 cup of the soak water.
Preheat oven to 350ºF. Oil a loaf pan. Beat together sweetener, oil, apricot soak water, orange juice, and vanilla. In separate bowl, sift together flours, baking powder, baking soda, and sea salt. Stir in wheat germ. Stir in liquid ingredients until just mixed. Gently fold in apricots and nuts. Pour into prepared loaf pan. Bake 45 to 55 minutes, or until tester inserted in center of loaf comes out dry. Remove from pan and cool completely on wire rack. For added flavor and moistness, wrap loaf and let sit overnight.

Makes 1 loaf

Variation

Apricot-Nut Muffins: Prepare batter as directed. Pour into oiled muffin tins. Bake about 20 minutes or until tester inserted in center comes out dry.

Ingredients

• ½ cup butter
• 2/3 cup brown sugar
• 3 tbs maple syrup
• 12 1 ½ in. slices of challah bread
• 6 eggs
• 1 cup half and half
• 2 tsp vanilla extract
• ¼ tsp salt
• ¼ cup orange juice
• ½ cup sugar

Instructions

1. Preheat oven to 350°F. Butter a 9 × 9 in. baking dish.

2. In a sauce pan, melt butter, brown sugar and maple syrup just until it begins to boil and turn brown, like caramel. Carefuly pour it into the baking dish.

3. Trim crusts off the bread and arrange it evenly over the caramel. In a medium bowl, whisk together the eggs, half and half, vanilla, orange juice and sugar. Pour over the bread. Let bread soak up the liquid for 5-10 minutes. Bake in 350°F oven for 35 minutes, until golden. cut into squares.

4. Serve with the caramel from the bottom of the pan spooned over and stawberries and whipped cream.

Ingredients

• 3 tbsp (1 ½ oz) orange juice
• 1 cup (8 oz) lukewarm water
• 2 tbsp (7/8 oz) vegetable oil (I used extra virgin olive)
• 3 cups (12 oz) traditional whole wheat flour (I used 1 cup stone ground whole wheat and 2 cups white whole wheat)
• 2 tbsp (1 oz) firmly packed brown sugar
• 1 ¼ tsp salt (I used Celtic Sea Salt)
• ¾ cup (3 oz) walnuts or pecans, finely chopped ( I used walnuts, very finely chopped, almost powdered)
• 2 ½ tsp instant yeast (I used dry active, mixing it with the oj, water and brown sugar to proof it)

Instructions

Combine all the ingredients and mix until just moist. Let sit for 45 minutes, then knead-by hand, mixer or bread machine-until you have soft, smooth dough. I kneaded by hand for a long time (10-12 minutes) and never reached a “soft” dough. Everything turned out great anyway.
Don’t add extra flour while kneading whole grain yeast breads, its makes them more dry and dense. Oil your hands if necessary.
COver and allow the dough to rise until its puffy and nearly double in bulk, 1-2 hours.
Lightly grease a 8 ½ × 4 ½ inch loaf pan. Gently deflate (just squeeze, no need to “punch down”) dough, and shape into log. Place it in prepared pan.
Cover it gently with lightly greased plastic wrap and allow to rise till it’s crowned about 1 inch over the rim of the pan, 1 ½ to 2 ½ hours.
Near the end of rising, preheat over to 350.
Uncover and bake bread for 40 minutes, tenting it with foil after 15 minutes. The bread is down when its golden brown and an instant-read thermometer inserted into center reads 190 degrees F.
Remove it from the oven, and after a minute or two turn it out onto a rack.
Brush with melted butter if you desire. This will keep the crust soft. (I did not).
Cool the bread for 30 minutes before slicing.

Ingredients

¾ cup flour (I used whole wheat pastry)
½ tsp salt
1 tsp baking soda
1 egg
1 cup buttermilk (I used unsweetened almond milk with lemon juice)
3 tbsp butter, melted

Raspberry Topping
1 tbsp butter
1 tbsp water
1 tbsp sugar
2 cups raspberries (blueberries, blackberries or all three)

Apple Topping
1 tbsp butter
1 tbsp honey
2 apples, cut into eighths (pears or both)
2 tbsp water

Instructions

1. Combine flour, salt, baking soda.
2. In a separate bowl, whisk the egg with the buttermilk.
3. Pour the buttermilk mixture into the flour mixture. Mix gently to combine.
4. Add the butter and mix gently. The batter should be combined but lumpy. Let the batter rest for 5 minutes.
5. Warm a skillet over medium heat (if you use whole grains ,use a slightly lower temperature). Pour the batter to make a pancake of your desired size. When the batter bubbles on top, the pancake should be flipped.

Raspberry Topping
1. Place butter, water and sugar in a saucepan over high heat. Bring to boil.
2. Add the raspberries and warm them through until they are soft.

Apple Topping
1. Melt the butter in a saute pan with the honey.
2. Add the apple slices to the pan in one layer. Saute until caramelized and soft.
3. When caramelized, remove the apples.
4. Deglaze the pan with the water and combine this liquid with the apples.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ cup white sugar
• 1 teaspoon salt
• 3 ½ teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons butter, melted

Instructions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda (Natron)
• ½ teaspoon salt
• ½ cup butter (113 g), softened
• 1 cup sugar (can also use brown or golden brown)
• 2 eggs
• 1 teaspoon vanilla
• 1/3 − ½ cup sour cream (or plain yogurt, if you don’t have sour cream on hand)
• 1 cup (or more) mashed bananas (about 2-3 brown mushy ones − or more)
• 1 cup walnuts (optional)

Instructions

1. Preheat oven to 350 degrees (175 Celsius).
2. Grease and flour (or use baking spray) one loaf pan (approx. 9" × 5").
3. In a small bowl, mix the flour, baking soda and salt. Set aside.
4. With a hand mixer, beat the softened butter, sugar, eggs and vanilla until well-combined.
5. With a wooden spoon add the sour cream, bananas and walnuts, if using.
6. Mix in the dry ingredients.
7. Bake in the preheated oven for about 45 minutes or until toothpick inserted in the center comes out clean.

Ingredients

• 2 cups yellow corn meal
• 1 ½ cup whole wheat flour
• 2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 3 eggs beaten
• 1 tablespoon butter or coconut oil (I used coconut)
• 2 cups buttermilk (or 2 cups milk plus 1/5 tbsp lemon juice)
• ¼ cup melted butter

Instructions

Prep: heat oven to 425. Put butter or oil into 10 inch iron skillet and place in oven to preheat.
Mix dry ingredients in one bowl.
In separate bowl beat eggs, whisk in milk and butter.
Combine with dry ingredients. Stir until moistened.
Carefully with very heavy oven mits remove skillet from oven and swirl to coat with oil.
Pour in batter, it should sizzle.
Return to oven and cook for 20-25 minutes, until browned.
Toothpick in center should come out clean.

Ingredients

• 1 cup pureed butternut squash
• 2 ½ cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• heaping ½ tsp ground allspice
• heaping ½ tsp ground nutmeg
• heaping ½ tsp ground ginger
• heaping ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ½ packed brown sugar
• ½ sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla extract

Instructions

Preheat oven to 350F. Lightly grease a 9x5 inch loaf pan. Line bottom with wax paper, grease it and then flour the whole thing. Shake out the excess.

Sift flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt together in bowl and set aside.

In another bowl, cream the butter and both sugras with an electric mixer until smooth.
Add eggs one at a time, mixing well after each addition.
Add sour cream, vanilla and the squash. Mix well.
Stir in reserved dry ingredients until just combined.
Spread batter in prepared pan and bake in the center of the oven until a wooden toothpick comes out clean about 50 minutes to one hour.

Cool loaf in pan on a wire rack for 15 minutes.

Run knife around edges and turn it out onto the rack. Peel off wax paper and allow to cool completely before slicing.

Ingredients

• 1 c hot water (110°F to 115°F)
• 1 pk (or 1 tablespoon) active dry yeast
• 1 tb Honey
• 1 c Whole wheat flour
• ½ ts Salt
• 1 tb Canola oil
• 1¼ To 1½ c whole wheat flour

Instructions

1. Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl.
2. Beat 100 times until mixture is smooth.
3. Let rise in a warm place for 15 minutes.
4. Add the salt, oil and 1¼ to 1½ cups whole wheat flour.
5. Mix well and let the dough rest for 5 minutes.
6. Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas.
7. Top with the pizza sauce, oregano, vegetables and mozzarella.
8. Bake in a 400 degree oven for 15 to 20 minutes.

Ingredients

• 1 cup sugar
• ½ cup butter
• 3 bananas, mashed
• 2 eggs, well beaten
• ½ teaspoon salt
• 1 tablespoon hot water
• 1 teaspoon baking soda dissolved in water
• 1 teaspoon vanilla
• 2 cups flour
• ½ cup nuts, if desired
• ½ cup coconut, if desired

Instructions

1. Cream sugar and butter.
2. Add beaten eggs, salt, vanilla and tablespoon water in which soda has been dissolved.
3. Add mashed bananas alternately with flour; mix well.
4. Bake in greased loaf pan in 350 degree oven about 45 minutes.
5. Recipe can be doubled. Freezes well.

Spread for Bread:

• 1 (3 oz.) package cream cheese
• 1 stick butter
• ½ cup powdered sugar

1. Whip together.
2. Spread on sliced banana bread.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sugar
• 1 cup buttermilk
• 2 eggs, beaten
• ½ cup melted butter or margarine
• 1 ½ cups fresh or frozen blueberries, rinsed
• 2 tablespoons all-purpose flour
• Sugar for topping

Instructions

1. Sift flour, baking powder, salt and ½ cup sugar.
2. Add buttermilk, beaten eggs and melted butter.
3. Mix until dry ingredients are just moistened.
4. Mix berries with 2 tablespoons of flour.
5. Fold berries into batter.
6. Spoon batter into greased muffin pans, filling each muffin cup about 2/3 full.
7. Sprinkle each with a little sugar.
8. Bake at 400° for 20 to 25 minutes.
9. Makes 18 to 24 muffins.

Ingredients

• 3 cups flour
• ¾ cup sugar
• 1 tbs baking powder
• 1 tsp salt
• ½ tsp baking soda
• 1 cup orange juice
• ½ cup margarine or butter, melted
• 2 eggs
• 1¼ cups coarsely chopped cramberries
• ½ cup chopped walnuts

Instructions

1. combine dry ingredients add juice, margarine and eggs
2. mix untill moistened
3. stir in cranberries and nuts
4. pour into greased 9 × 5 loaf pan
5. bake 350 for 1 hr 15 min or
6. until wooded pick inserted in middle comes out clear

Ingredients

• 4 cups all-purpose flour
• 1 ¼ cups nonfat dry milk
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 4 large eggs
• 3 ½ cups (about 7) mashed very ripe bananas
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup chopped walnuts

Instructions

1. PREHEAT oven to 350° F. Grease two 9 × 5-inch loaf pans.
2. COMBINE flour, dry milk, baking powder and cinnamon in medium bowl. Beat eggs, bananas, sugar and vegetable oil in large mixer bowl on medium speed until well blended. Gradually beat in flour mixture; stir in nuts. Spoon into prepared pans.
3. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
4. COOL in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Ingredients

• 1 2/3 cups granulated sugar
• 2/3 cup shortening
• 2 ½ cups all purpose flour
• 1 ¾ teaspoons baking powder
• 1 ¼ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1/3 cup buttermilk
• 4 eggs
• 4 bananas, mashed
• 2/3 cup walnuts, chopped

Instructions

1. Preheat oven to 350°F. Grease and lightly flour two 8 ½x4 ½-inch loaf pans.
2. Blend sugar and shortening in a large bowl until smooth. Sift flour, baking powder, baking soda and salt together into a second bowl; set aside. Whisk vanilla, buttermilk and eggs in a separate bowl; set aside.
3. Sift dry ingredients into sugar mixture in half-cup measures. Alternately pour in liquid ingredients by tablespoon. Stir well after each addition. Add bananas and nuts; do not overmix. Pour into loaf pans.
4. Bake for 1 hour.
5. Cakes are baked when edges separate slightly from sides of pans and cake centers spring back when pressed. Cool on racks.

Ingredients

• 2 cups flour
• 2/3 cup sugar
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup milk
• 1 egg
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 cup walnut halves
• 1 cup mashed banana
• 1/3 cup walnuts, chopped

Instructions

Preheat 350°F. Lightly grease a 9-inch loaf pan; set aside.

Combine flour, sugar, baking powder and salt in a large mixing bowl; mix well and set aside.

In a smaller mixing bowl, combine milk, egg, oil and vanilla; blend well. Gradually add milk mixture to flour mixture, stirring just until the dry ingredients are completely moistened.

Fold in walnut halves and mashed banana, then spoon into the prepared pan. Sprinkle with chopped walnuts. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Ingredients

• 2 ½ cup milk
• 3 cup sugar
• 1 tablespoon sugar
• 4 cup flour
• 1 cup oil or ½ cup oil and ½ cup applesauce
• 1 teaspoon vanilla
• 3 large eggs
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 or 2 ½ teaspoons cinnamon
• ½ teaspoon salt
• 2 small boxes vanilla instant pudding mix

Instructions

Day 1: You receive fermented batter in a bag.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add the following ingredients:
1 cup milk
1 cup sugar
1 cup flour
Squeeze bag several times.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: In a large non-metallic bowl, combine the batter and
1 cup milk
1 cup sugar
1 cup flour
Mix well with a wooden or plastic spoon.
Pour four 1 cup starters in one-gallon zip lock bags and date.
Give these away to friend or neighbors with a set of these instructions.
Preheat oven to 325 degrees.

Add to the remaining batter:
1 cup oil or ½ cup oil and ½ cup applesauce
1 cup sugar
1 teaspoon vanilla
3 large eggs
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 or 1 ½ teaspoons cinnamon
½ teaspoon salt
2 cups flour
2 small boxes vanilla instant pudding mix
½ cup milk
Mix well.

In separate bowl mix:
1 teaspoon cinnamon
1 tablespoon sugar

Grease two glass bread pans, coat bottom and sides with some cinnamon and sugar mixture. Pour in batter. Sprinkle top with remaining cinnamon and sugar mixture. Bake for 1 hour or until mixture comes out clean.

It is normal for batter to thicken, bubble and ferment. If gases build up in bag, release and reseal.

(To not make all the batter to give away, do not feed on last day. Keep one bag to start again.)