Bake Off Fall Bread on Sale $ 20.00 per loaf Tips Welcomed

Bread Sticks for a bunch $10.00

Monkey Bread $15.00

One-Bowl Chocolate Chip Bread

Ingredients

• 3 large eggs, room temperature

• 1 cup sugar

• 2 cups sour cream

• 3 cups self-rising flour

• 2 cups semisweet chocolate chips

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Directions

• Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan.

• Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

Editor’s Note: As a substitute for 3 cups of self-rising flour, place 4-1/2 teaspoons baking powder and 1-1/2 teaspoons salt in a 1-cup measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 2 cups all-purpose flour.   Not sure which brand of chocolate chips to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.

Nutrition Facts 1 slice: 306 calories, 13g fat (8g saturated fat), 42mg cholesterol, 305mg sodium, 44g carbohydrate (25g sugars, 2g fiber), 5g protein.

Pumpkin Bread with Gingerbread Topping

Ingredients

• 3/4 cup butter, cubed

• 2-1/4 cups sugar

• 1-1/2 cups canned pumpkin

• 3 large eggs

• 2-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup chopped walnuts

• 1/2 cup finely chopped crystallized ginger

• TOPPING:

• 10 gingersnap cookies

• 1/3 cup packed brown sugar

• 2 tablespoons all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 6 tablespoons cold butter

• 1/4 cup finely chopped walnuts, optional

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• Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.

• In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.

• Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.

• Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Test Kitchen TipsTo ensure even distribution of leavening and spices, it helps to whisk the dry ingredients very thoroughly. For the most tender texture in quick breads, it's best to use a gentle hand when mixing the batter. Nutrition Facts 1 slice: 212 calories, 9g fat (5g saturated fat), 37mg cholesterol, 156mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 2g protein.

Monkey Bread

Ingredients

• 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix

• 3/4 cup sugar

• 3 teaspoons ground cinnamon

• 1/2 cup finely chopped pecans, optional

• 1/2 cup butter, melted

• 3 tubes (10 ounces each) refrigerated biscuits

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• Preheat oven to 350°. Combine pudding mix, sugar, cinnamon and, if desired, pecans. Pour butter into a shallow bowl; quarter biscuits. Dip several pieces into butter; place in pudding mixture and toss to coat.

• Arrange in a greased 10-in. fluted tube pan. Repeat until all biscuit pieces are coated. Bake until browned, 30-35 minutes. Cool 5-10 minutes before inverting onto a serving plate.

Nutrition Facts 1 serving: 223 calories, 11g fat (5g saturated fat), 20mg cholesterol, 343mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein.

Easy Banana Nut Bread

Ingredients

• 1 package yellow cake mix (regular size)

• 1 egg

• 1/2 cup 2% milk

• 1 cup mashed ripe bananas (about 2 medium)

• 1/2 cup chopped pecans

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• In a large bowl, combine the cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in pecans.

• Pour into two greased 8x4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts 1 slice: 117 calories, 4g fat (1g saturated fat), 9mg cholesterol, 145mg sodium, 20g carbohydrate (12g sugars, 0 fiber), 1g protein.

Bacon Pull-Apart Bread

Ingredients

• 12 bacon strips, diced

• 2 tubes (12 ounces each) refrigerated buttermilk biscuits

• 2 cups shredded part-skim mozzarella cheese

• 1 tablespoon Italian salad dressing mix

• 2 teaspoons olive oil

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• Preheat oven to 375°. In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.

• In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.

• Bake 25-30 minutes or until golden brown. Cool 5 minutes before inverting onto a serving plate. Serve immediately.

Nutrition Facts 1 serving: 227 calories, 8g fat (3g saturated fat), 18mg cholesterol, 800mg sodium, 28g carbohydrate (1g sugars, 0 fiber), 11g protein.

Tender Garlic Cheese Breadsticks

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1-1/2 cups warm water (110° to 115°)

• 1/2 cup warm 2% milk (110° to 115°)

• 3 tablespoons sugar

• 3 tablespoons butter, melted

• 1-1/2 teaspoons salt

• 1/2 teaspoon baking soda

• 4-1/2 to 5-1/2 cups all-purpose flour

• TOPPING:

• 1/2 cup butter, melted

• 1 cup grated Parmesan cheese

• 4-1/2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

Buy IngredientsPowered by Chicory Directions

• In a large bowl, dissolve yeast in warm water and milk. Add the sugar, butter, salt, baking soda and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

• Turn onto a lightly floured surface; cover and let rest for 10 minutes. Divide into 32 pieces. Shape each into a 4-1/2-in. rope.

• Place melted butter in a shallow bowl. Place cheese in a separate shallow bowl. Dip ropes in butter, then coat with cheese. Place 3 in. apart on lightly greased baking sheets. Combine Italian seasoning and garlic powder; sprinkle over breadsticks. Cover and let rise until doubled, about 30 minutes.

• Bake at 375° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.

Test Kitchen TipsFor a lighter texture, use bread flour instead of all-purpose. Serve your garlic breadsticks alongside any of these spaghetti recipes. Nutrition Facts 1 breadstick: 117 calories, 5g fat (3g saturated fat), 13mg cholesterol, 199mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 3g protein.

Chocolate Chip Cranberry Bread

Ingredients

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 3/4 cup 2% milk

• 6 tablespoons butter, melted

• 1 cup fresh or frozen cranberries, halved

• 1 cup miniature semisweet chocolate chips

• STREUSEL:

• 1/3 cup packed brown sugar

• 2 tablespoons all-purpose flour

• 1/8 teaspoon ground cinnamon

• 2 tablespoons cold butter

• 3/4 cup confectioners' sugar

• 2 to 3 tablespoons whole milk

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.

• In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.

• In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.

• Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.

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Nutrition Facts 1 slice: 253 calories, 10g fat (6g saturated fat), 28mg cholesterol, 193mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 3g protein.