Tag Archives: bread

apple cinnamon bread

15 Feb

 what could be better than apples and cinnamon and bread all together?  nothing!  YUM

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Apple Cinnamon Bread

recipe can be found at thehappierhomemaker

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Strawberry bread

16 May

This is actually the second strawberry bread I made (different recipe), but we ate it too fast and didn’t get to take a picture! What can be bad about strawberry bread?? Especially with a glaze?

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strawberry bread with strawberry cream cheese glaze
adapted from cookiesandcups

Ingredients
1 cup chopped strawberries
2 Tbsp flour
1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk
1 3/4 cups flour
Glaze
1/4 cup pureed strawberries
1/4 cup (2 oz) cream cheese, room temperature
1/4 cup powdered sugar

How to Make

Preheat oven to 350°
Spray or grease a 9×5 loaf pan, set aside.
In bowl mix strawberries and 2 Tbsp flour, coating strawberries. Set aside.
IN bowl of stand mixer cream butter and sugar together until light and fluffy, 1-2 minutes. Add in eggs and vanilla and mix until combined evenly, scraping sides, as necessary.
Add in baking powder and salt and continue to mix.
Turn mixer to low and add in flour and milk alternately, beginning and ending with flour.
Mix until batter is smooth.
Fold in strawberries and pour batter into prepared pan.
Bake for 45-50 minutes, until center is set and toothpick comes out clean.
Allow to cool in pan for 10 minutes and then remove from pan and cool on a wire rack.

Glaze
Beat pureed strawberries, cream cheese and powdered sugar together until smooth. Spread over bread, allowing it to drip down the sides.

Coconut Banana bread

17 Apr

We love banana bread around here! This one was no exception. Coconut and banana! Yum!

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coconut banana bread
adapted from fatgirltrappedinaskinnybody

Ingredients
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)

Directions
Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.

Apple pie bread

27 Nov

Apple pie bread. Need I say more? This was delicious. The original recipe called for shredding the apples. I chopped them instead.

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Apple Pie Bread
adapted from cookies & cups

ingredients
1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped, peeled apple (about 4 medium)
1 cup chopped walnuts or pecans
1/2 cup raisins
1 Recipe Streusel-Nut Topping

directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 9x5x3-inch loaf pan; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apple, nuts, and raisins.
3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.

Streusel-Nut Topping

ingredients
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup chopped walnuts or pecans

directions
1. In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.

glaze
1/4 cup of Biscoff spread
3 Tbsp of milk
1 cup of powdered sugar.
healthy pinch of cinnamon
Mix that until it’s smooth and drizzle that all over the top…

Lemon Blueberry Bread

13 Jul

Blueberries showed up in our fresh box. I kept asking the kids to eat them to no avail. Munchkin #2 usually will but it wasn’t meant to be this time.. Instead they got baked into this delicious bread! Yum!!!!

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Lemon Blueberry Bread
adapted from http://www.goodlifeeats.com/2013/05/lemon-blueberry-drizzle-bread.html

Ingredients:
1 1/2 cups all-purpose flour + 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup granulated sugar
1 tablespoon lemon zest
3 large eggs
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries

For the Syrup:
4 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar

For the Glaze:
1/2 cup confectioner’s sugar
1 tablespoon freshly squeezed lemon juice

Directions:
Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Spray loaf pan.
In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended. Add the dry ingredients and mix just until incorporated.
In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.

Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.

Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.

While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.

To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency. Drizzle over the cooled bread.

Meyer lemon cranberry bread

21 Apr

I had Meyer lemons to use up after making these lemon bars. And I still had a bag of frozen cranberries in the freezer. This bread looked yummy coming out of the oven. Tasted ok warm, but was way too sour for me. So I made a glaze for it thinking it would help. It didn’t. At least for me! Husband liked it with the glaze.

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Meyer lemon cranberry bread
adapted from cookinginstilettos

Ingredients

1 cup sugar
2 tablespoons of zest from Meyer Lemons (about 2-3 small Meyer lemons)
2 cups all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of kosher salt
1 cup of freshly squeezed Meyer lemon juice (about 6 or so small to medium Meyer lemons)
3 tablespoons oil
1 egg
1/2 teaspoon of vanilla extract
1 ½ cups of frozen unthawed cranberries

Directions

Preheat the oven to 375 degrees F.
Lightly spray a 9×5 loaf pan with baking spray or lightly grease and flour the pan.
To the sugar, add the Meyer lemon zest and mix together until it is moistened and fragrant.
In a large bowl, combine the lemon sugar, flour, baking soda, baking powder and salt and set aside.
In a small bowl or large measuring cup, combine the Meyer lemon juice, oil, vanilla and egg.
Add the lemon juice mixture to the dry ingredients and mix until combined.
Gently fold in the cranberries and pour the batter into the loaf pan.
Bake for 45 minutes or so until a tester inserted into the center of the loaf comes out clean and the loaf is gently pulling away from the sides of the pan.
Cool for 15 minutes or so on a rack and then remove from pan and cool completely.
Slice and enjoy!