| 1 | Blend all cake ingredients together with a mixer. |
| 2 | Pour into greased loaf 9 x 5 x 3 inch loaf pans. |
| 3 | Bake at 350 °F for 1 hour. |
| 4 | Yield: 2 loaves glaze: mix all glaze ingredients together. |
| 5 | Pour over bread when it is done. |
| 6 | To bake in jars: grease 5 wide-mouth pint canning jars. |
| 7 | Divide dough evenly between jars. |
| 8 | (jars will be slightly over ?full). |
| 9 | Bake at 325 °F for 50 minutes. |
| 10 | Pull jars out of oven 1 at a time. |
| 11 | Pour glaze over hot bread. |
| 12 | Immediately apply and firmly tighten a two-piece wide-mouth canning lid. |
| 13 | The lid will form a vacuum seal as the jar cools. |
| 14 | Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. |
| 15 | The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth. |
| 16 | (nancy) |
