Bread's

LEMON TEA BREAD

This recipe yields 2 regular-size loaves or
5 mini-loaves. When we tested the smaller
loaves (which innkeeper Debby Hayden prefers),
we used disposable 6- x 3- x 2-inch loaf pans
sometimes called baby loaf pans—and baked the
bread for about 45 minutes instead of 1 hour.

• 2 large lemons
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted
  butter, softened
  
• 2 1/2 cups sugar
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons poppy seeds

Preheat oven to 325°F. Butter and flour two 9- x
5- x 3-inch metal loaf pans, knocking out any
excess flour.
Finely grate enough zest from lemons to measure
2‚ teaspoons and squeeze enough juice to measure
about 1/2 cup. Into a bowl sift together flour,
baking powder, and salt.
In a large bowl with an electric mixer beat
together butter, 2 cups sugar, and zest until
light and fluffy. Beat in eggs 1 at a time,
beating well after each addition. With mixer
on low speed add flour mixture and milk
alternately in batches, beginning and ending
with flour mixture and beating just until
batter is combined well. Beat in poppy seeds
and 1 tablespoon lemon juice and divide
batter between loaf pans, smoothing tops.
Bake loaves in middle of oven until a tester
comes out clean, about 1 hour.
While loaves are baking, in a small bowl stir
together remaining lemon juice and remaining
1/2 cup sugar until sugar is dissolved.
Cool loaves in pans on a rack 15 minutes. Run
a thin knife around edges of pans and invert
loaves onto rack. Turn loaves right side up
and pierce tops all over with a thin skewer.
Repeatedly brush lemon glaze over tops of
loaves until all of glaze is absorbed.
Cool loaves completely. Tea bread keeps, wrapped
in wax paper, in an airtight container at room
temperature 4 days or, wrapped in foil and
frozen, 1 month.

Makes 2 loaves.

SPICED PUMPKIN BREAD

Serve one of these loaves the day you make
them. Wrap the other in foil and freeze up to
one month so that you'll have it on hand for
unexpected company.

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup coarsely chopped walnuts
  (optional)
  

Preheat oven to 350°F. Butter and flour two
9x5x3-inch loaf pans. Beat sugar and oil in
large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking
soda, salt and baking powder into another
large bowl. Stir into pumpkin mixture in 2
additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans.
Bake until tester inserted into center comes
out clean, about 1 hour 10 minutes. Transfer
to racks and cool 10 minutes. Using sharp
knife, cut around edge of loaves. Turn loaves
out onto racks and cool completely.

Makes 2 loaves.