I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
Caraway, poppy seed, sage and nutmeg give this tender bread its superb flavor. "I received a blue ribbon at our fall festival for this recipe," notes Doris White of De Land, Illinois. "My bread machine makes it convenient to prepare the dough for this loaf—it's light, delicious and the wheat flour makes it extra nutritious."
We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within "eating distance", so I often bake it in large quantities.
With three children and 500 acres of farm, my husband and I are busy to say the least! But we like to get our day off to a good start with a hearty breakfast that often includes this easy to prepare yet moist and delicious coffee cake.
These muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Enjoy the old-fashioned appeal of gingerbread in a loaf with this recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away.
-Martina Biemond, Rosedale, British Columbia
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia