Apple Cinnamon Bread
Banana Bread
Blackberry Bread
Double Chocolate Zucchini Bread GF
Lemon Zucchini Bread
Lemon Bread
Orange Bread
Palisade Peach Bread
Pineapple Zucchini Bread
Pumpkin Bread
Rhubarb Bread
Strawberry Bread
Apple Cinnamon Bread
Apple Cinnamon Bread
Ingredients
- ⅓ Cup Brown Sugar (not packed)
- 1 Teaspoon Cinnamon
- ⅔ Cup Sugar
- ½ Cup Butter, softened
- 2 Eggs
- 1½ Teaspoon Vanilla
- 1½ Cup Flour
- 1¾ Teaspoon Baking powder
- ½ Cup Milk (can use buttermilk)
- 1 Apple, peeled and chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
- Mix brown sugar and cinnamon together in a bowl and set aside.
- Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
- Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
- Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
- Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Notes
Can substitute pears for apple. Also add 1 teaspoon vanilla, 1 teaspoon almond and 1/2 teaspoon Allspice.
Banana Bread
Banana Bread
My recipe modified from Betty Crocker's
Equipment
- 2 Loaf pans 8x4x2 Or one large pan 9x5x3
Ingredients
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 3 Tablespoons Vegetable Oil
- 1 Egg
- 1 Teaspoon Salt
- 3 1/2 Teasoons Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 1/2 Teaspoon Cinnamon
- 2 1/2 Cups Flour
- 1/3 Cup Milk
- 1 1/4 Cups Bananas, mashed (2-3 medium)
- 1 Cup Walnuts, chopped
Instructions
- Heat oven to 350°.
- Prepare pans by greasing bottom only or lining with parchment.
- Mix ingredients in order, mixing well after each ingredient. Pour into pans.
- Bake for 55 to 60 minutes until wooden pick inserted in center comes out clean.
- Cool slightly. Loosen and remove from pan.
- Can be frozen.
Blackberry Bread
Blackberry Bread
Equipment
- 1 Loaf pan 9 x 5
Ingredients
- 2 Cups Flour
- ½ Cup Sugar
- 1 ½ Teaspoon Baking soda
- ½ Teaspoon Salt
- 2 Eggs, lightly beaten
- 1 ¼ Cup Butter, melted
- 1 Tablespoon Vanilla extract
- 1 Cup Blackberries, fresh or frozen
Topping
- 3 Tablespoons Flour
- 3 Tablespoons Brown sugar
- 3 Tablespoons Butter, cold
Instructions
- Preheat oven to 400°. Grease and flour loaf pan or line with parchment paper.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a small bowl, whisk together eggs, milk, butter, and vanilla.
- Pour wet ingredients into dry ingredients, and mix until just combined.
- Fold in mashed blackberries.
- Pour batter into prepared loaf pan.
- Place flour, brown sugar, and butter for the topping in a small foor processor or mix by hand. Pulse or mix until all ingredients are combined, and mixture looks like coarse crumbs.
- Evenly sprinkle topping over unbaked bread.
- Bake at 400 degrees for 45-60 minutes, until the top is brown and a toothpick inserted in the center tests clean. Check bread after 40 minutes, and loosely cover with aluminum foil if the top is getting too brown.
Double Chocolate Zucchini Bread GF
Double Chocolate Zucchini Bread GF
Very chocolaty Gluten-free.
Equipment
- 1 Loaf Pan
Ingredients
- 2 Cups Zucchini, loosely grated, strain excess water
- 5 Tablespoons Butter, melted
- 2 Large Eggs
- ⅔ Cups Sugar
- ¼ Cup Sour cream or you can use apple sauce
- ½ Cup Milk
- 2 Teaspoons Vanilla
- 1½ Cups Gluten free flour
- ½ Cup Cocoa powder
- 1 Teaspoon Baking soda
- ½ Teaspoon Baking powder
- ½ Teaspoon Salt
- 1 Cup Chocolate chips, divided
Instructions
- Preheat oven to 325 degrees F, and grease and flour a 10-inch loaf pan (or line it with parchment paper). Set aside.
- If you haven't already, shred the zucchini and let sit in a strainer while you prep the other ingredients.
- In a large mixing bowl, add eggs, melted butter, sour cream or applesauce, milk, sugar and vanilla and mix to combine.
- In a separate small bowl combine flour, cocoa, baking soda, baking powder and salt using a pastry cutter, whisk or fork.
- Add dry ingredients to wet ingredients and mix to combine. Do not over-mix.
- Add in zucchini and mix to combine.
- Mix in 1/2 cup chocolate chips.
- Spoon batter into prepared baking pan and spread evenly. Top with remaining 1/2 cup chocolate chips. Bake 45-55 minutes or until toothpick comes our clean. Pro tip, check at 45 minutes and if the center is not cooked fully but the top is done, cover loosely with foil and continue baking. Do not over-bake.
- Let cool in the pan for 20-30 minutes. Remove from pan and cool on wire baking rack.
Notes
Notes
Parchment paper works great if you don’t want to smudge any of the chocolate chips when taking it out of the pan.
Freezes well for up to 3 months. Nice to slice before freezing sometimes so that you can take out one piece at a time whenever we want it.
Lemon Zucchini Bread
Lemon Zucchini Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 1 1/2 cups Zucchini
- 1 1/4 cups Sugar
- 2 Zest of 2 lemons
- 1/2 cup Oil
- 2 Eggs
- 2/3 cups Buttermilk
- 1 tablespoon Lemon Juice
- 2 tablespoons Cornstarch
- 1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Glaze
- 1 cup Powdered sugar
- 1 1/2 tablespoons Buttermilk
- 1 tablespoon Lemon Juice
Instructions
- Preheat oven to 325°.
- Grease a 9 x 5 inch loaf pan heavily with non stick cooking spray.
- Shred zucchini with a large box grater. Squeeze zucchini with your hands to remove as much liquid as you can. Place on paper towels and pat dry.
- Add sugar and lemon zest to mixer bowl and mix together with your fingers until it is mixed well.
- Add oil, eggs, buttermilk and lemon juice, beat mixture at medium speed for 2 minutes.
- Blend in shredded zucchini just until combined.
- Add flour, cornstarch, baking powder, baking soda and salt and continue to mix on medium speed for 2 minutes.
- Pour into greased pan and bake for 50- 55 minutes. A toothpick inserted will come out mostly clean.
- Run a knife around the pan to loosen cake and place on a wire rack to cool completely.
- Mix powdered sugar, buttermilk and lemon juice together until smooth.
- Place cooled cake on a serving tray and spread glaze over cake and let it drizzle over the sides.
- Garnish with fresh lemon slices if desired.
Notes
Note: Doesn’t really need the glaze. Nice moist bread without it.
Lemon Bread
Lemon Bread
Equipment
- Loaf Pan
Ingredients
- 1 cup Sugar
- 6 tablespoons Shortening
- 2 large Eggs
- 1 tablespoon Lemon extract
- ½ cup Milk
- 1 ½ cup Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- Grated rind from 1 lemon
Instructions
- Preheat oven to 350 degrees.
- Cream sugar and shortening. Add eggs, lemonextract and milk. Mix until smooth. Add flour, baking powder, salt and lemonrind. Mix well. Pour into greased and floured loaf pan. Bake for 40 – 50 minutes until tooth pick comes out dry. Mix together ½ cup sugar and 3 tablespoons of lemon juice. When bread is done, remove and pour lemon juice over top. Returnto oven and bake 5 to 8 more minutes. Cool.
Orange Bread
Orange Loaf
I used Cutie oranges because they were getting old. Also, added blueberries instead of walnuts.
Equipment
- 1 Loaf Pan
Ingredients
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- ½ Cup Walnuts I used blueberries instead
- ½ Teaspoon Salt
- 1 Cup Sugar
- ½ Cup Butter
- 2 Large Eggs
- ½ Cup Fresh orange juice
- 1 Tablesppon Orange zest
- ½ Cup Orange juice
- ¼ Cup Sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan. Stir flour, baking powder, nuts, and salt together in a bowl.
- Beat 1 cup sugar and butter together in a separate large bowl until fluffy; beat in eggs one at a time. Stir in 1/2 cup orange juice and orange zest. Pour in flour mixture, and stir until moistened. I rolled the blueberries in flour so they wouldn't''t sink then mix into batter. Transfer batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Poke holes in loaf with toothpick. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to a rack to cool.
Palisade Peach Bread
Palisade Peach Bread
Original recipe from Colorado Collage cookbook. Recipe was modified to bring out the peach flavor.
Equipment
- 1 9×5 Loaf pan Greased or lined with parchment paper
Ingredients
- 1/2 Cup Butter, softened
- 1 Cup Sugar
- 1 Egg
- 1 Teaspoon Almond extract
- 2 Cups Flour
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 Cup Peaches, coarsely chopped or lightly mashed Fresh, very juicy peaches is best. Frozen peaches thawed with juice will work.
- 1/2 Cup Juice, apple or peach. If you use very ripe or frozen peaches, you may not need the juice. Mandarin orange juice can also be used.
Instructions
- Preheat oven to 350°. Grease loaf pan and line with parchment paper.
- In large bowl, cream butter and sugar until fluffy. Beat in egg and almond extract.
- In separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Stir until well blended.
- Alternately add flour mixture and peaches to butter mixture, stirring until well blended. If batter is thick add enough juice until pourable. If peaches are juicy and you have 1 1/2 cups of peaches and juice together, don't may not need to add any juice.
- Pour into pan. Sprinkle evenly with sugar.
- Bake 55-66 minutes until golden brown. Remove from oven and cool in pan 10 minutes. Remove from pan and cool on rake.
Notes
Freezes well.
Pineapple Zucchini Bread
Pineapple Zucchini Bread
Sweet bread.
Equipment
- 2 9" Loaf pans Greased and floured
Ingredients
- 4 Cups Flour
- 1 Cup Sugar, white
- 1 Cup Brown sugar
- 2 Teaspoons Baking Powder
- 1 ½ Teaspoons Salt
- 1 Teaspoon Baking soda
- 1 Cup Oil
- ½ Cup Sour milk or buttermilk (can use 1 ½ cups oil and omit this)
- 4 Eggs
- 1 ½ Teaspoons Vanilla Extract
- 3 Cups Zucchini, shredded (or substitute bananas)
- 1 8 ounce can Crushed pineapple
- ½ Cup Shredded Coconut (optional for you coconut haters)
Instructions
- Preheat oven to 350°. Rub butter on bottom and sides of pans. Sprinkle with flour and shake to coat sides. Set aside.
- In large mixing bowl, whisk together flour, sugars, baking powder, salt and baking soda.
- In a large measuring cup, measure oil. Add the eggs and vanilla and whisk together until smooth.
- Pour egg and oil mixture into flour mixture and stir everything together until a thick dough forms. Make sure there are no dry pockets of flour.
- Add zucchini, pineapple, and coconut to bowl and stir to mix in. Moisture from zucchini and pineapple will soften dough.
- Spread batter into two loaf pans.
- Bake for 40-50 minutes or until toothpick comes out clean.
Pumpkin Bread
Pumpkin Bread
Great fall accompaniment to breakfast or dinner.
Equipment
- 2 loaf pans
Ingredients
- 4 Eggs
- 3 cups Sugar
- 1 cup Oil (not olive)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 ½ teaspoon Salt
- 1 small can Pumpkin
- 3 cups Flour
- 2 teaspoon Baking soda
Instructions
- Preheat over to 350°. Grease and flour pans. Mix first 6 ingredients thouroughly. Add remaining ingredients and mix well. Bake for 35 minutes or until toothpick inserted coume out clean.
Rhubarb Bread
Rhubarb Bread
Equipment
- 2 Loaf pans Line with parchment paper or grease and flour pan
Ingredients
- 1 ½ Cups Brown Sugar
- 1⅔ Cup Vegetable Oil
- 1 Large Egg
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1 Teaspoon Baking soda
- 1 Cup Milk soured with 1 tablespoon of vinegar
- 1 Cup Whole wheat flour
- 1 ½ Cups White flour
- 1 ½ Cups Rhubarb, finely chopped (I usually use 2 cups)
Topping
- ½ Cup Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Butter, melted
Instructions
- Preheat over to 350°.
- Mix ingredients in order listed mixing well after each ingredient.
- Pour into pans.
- Make topping and sprinkle on loaves. Press gently into batter.
- Bake 45 to 60 minutes until toothpick comes out clean. Cool.
- Freezes well.
Strawberry Bread
Strawberry Bread
Equipment
- 2 loaf pans
Ingredients
- 1¼ cups Oil
- 4 Eggs
- 2 cups Sugar
- 20 oz. Frozen strawberries, thawed
- 3 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- ¾ Chopped pecans, Optional
Instructions
- Preheat oven to 350°. Grease and flour loaf pans. Beat oil and eggs until fluffy., Add sugar and strawberries, mix well. Combine dry ingredients, add to liquid and mix well. Stir in nuts.Fill half full (use a 3rd pan if needed). Bake 1 hour or until toothpick inserted coume out clean. Freezes well. Can be toasted still frozen.