Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough
has doubled in size turn it out onto a lightly floured surface, cover
and let rest for 10 minutes. In a small bowl, combine brown sugar and
cinnamon.
Roll dough into a
16×21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly
with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place
rolls in a lightly greased 9×13 inch baking pan. Cover and let rise
until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400
degrees F (200 degrees C).
Bake rolls in
preheated oven until golden brown, about 15 minutes. While rolls are
baking, beat together cream cheese, ¼ cup butter, confectioners’ sugar,
vanilla extract and salt. Spread frosting on warm rolls before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl,
mix together pumpkin puree, eggs, oil, water and sugar until well
blended. In a separate bowl, whisk together the flour, baking soda,
salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into
the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl,
combine flour, baking soda and salt. In a separate bowl, cream together
butter and brown sugar. Stir in eggs and mashed bananas until well
blended. Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated
oven for 60 to 65 minutes, until a toothpick inserted into center of the
loaf comes out clean. Let bread cool in pan for 10 minutes, then turn
out onto a wire rack.
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