Breads forum: Quick Breads, Sweet
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| BEST BANANA BREAD Ingredients 1/2 cup margarine, softened 1 cup sugar 2 eggs 3 ripe bananas 2 cups flour 1 tsp soda pinch of salt 1 cup pecans, chopped 1 tsp. vanilla Instructions Cream margarine and sugar until fluffy. Add eggs and bananas and beat well. Stir dry ingredients until just moistened. Stir in pecans and vanilla. Spoon into greased 9" x 5" loaf pan. Bake at 250 degrees for 1 1/2 hours or until firm and browned. |
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| BLUEBERRY OR APPLE MUFFINS Ingredients 1 egg 2 cups Bisquick 1/3 c sugar 2/3 c milk 2 TBSP vegetable oil EITHER 3/4 c blueberries, fresh or frozen OR 3/4 c chopped apples and 1 tsp cinnamon Instructions Beat egg slightly and add remaining ingredients. Pour batter into greased muffin pan or use paper baking cups. Bake in oven at 400 degrees for 15-18 min. 12 regular muffins Source: Bisquick |
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| CARROT-COCONUT-PECAN BREAD Ingredients 2 1/2 c flour 1 c sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 c milk 1/2 c vegetable oil 3 eggs, beaten 3 1/2 oz shredded coconut 2 c shredded carrots 1/2 c chopped pecans 1/2 c raisins Instructions Combine first 6 ingredients in large bowl. Make well in center. Mix milk, oil, and eggs. Add to dry ingredients. Add remaining ingredients and stir just until moistened. Bake in 350 degree oven in 3 greased 7x3x2 loaf pans for 30-35 minutes. |
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| ORANGE-DATE- PECAN BREAD Ingredients 1 1/2 c orange juice 2 c sugar 1 c dates, finely chopped 1 c pecans, finely shopped 2 eggs, slightly beaten 2 TBSP orange zest 1/4 c butter, melted 3 1/2 c flour 2 tsp baking powder 1 tsp soda 1 tsp salt For glaze: 1/3 c sugar 3 TBSP frozen orange juice concentrate, thawed 1/3 c orange sections, chopped Instructions Mix together orange juice, 2 cups sugar, dates, pecans, eggs, orange zest, and melted butter. Mix flour, baking powder, baking soda, and salt and stir into the orange juice mixture. Pour batter into 2 greased and floured 9X5X3 in loaf pans. Bake at 350 degrees for 1 hour. Cool in pans 5 minutes. Turn out on wire rack. For glaze:Combine orange juice concentrate and 1/3 cup sugar in small saucepan. Cook and stir 5 minutes over low heat. Stir in orange sections. Brush loaves with glaze. 2 loaves |
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| APPLE LOAF Ingredients 3 eggs, slightly beaten 2 c sugar 1 c vegetable oil 1 tsp vanilla extract 3 c flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1 c nuts, chopped 4 c apples, chopped for topping 2 TBSP sugar 1/2 tsp cinnamon Iinstructions Mix eggs, oil, sugar, and vanilla. Combine flour, baking soda, cinnamon, and salt. Mix gradually into egg mixture. Fold in nuts and apples. Pour into 2 greased and floured 8 1/2' x 4 1/2' loaf pans. Sprinkle half the topping mixture on each loaf. Bake at 325 degrees for 1 hr or until pick inserted in center of loaf comes out clean. Cool in pans 10 min. |
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| APPLE MUFFINS Ingredients 1 egg, beaten 1/4 c shortening, melted 1/2 c sugar 2 1/2 c apples, peeled and finely chopped 2 c flour 4 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/8 tsp nutmeg 1 c milk 1 TBSP sugar 1/2 tsp cinnamon Instructions Mix egg, shortening, and sugar well. Add apple and mix well. Combine flour, baking powder, salt, cinnamon, and nutmeg. Add to egg mixture alternately with milk. Stir just until moistened. Mix cinnamon and sugar and sprinkle over muffins. Bake at 375 degrees for 20 to 25 minutes. 15 muffins |
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| PUMPKIN BREAD (like Starbuck's) Ingredients 1/2 c flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 4 eggs 1 c granulated sugar 1/4 c light brown sugar 1/2 tsp vanilla extract 3/4 c canned pumpkin 3/4 c vegetable oil Instructions Combine flour, salt, baking soda and baking powder. Beat eggs, sugar, and vanilla in a large bowl with electric mixer on high for about 30 sec. Add pumpkin and oil and mix well. Pour dry ingredients into wet mixture and mix well. Pour batter into well greased 8 1/2 x 4 1/2 loaf pan. Bake about 70 min at 325 degrees or until top is well browned and pick into center comes out clean. Cool in pans. . |
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| CARROT-DATE-NUT MUFFINS Ingredients 1/2 c margarine, softened 1/2 c brown sugar 2 eggs 1/2 c oats, quick-cooking 1/2 c dates, chopped 1/2 c pecans or walnuts, chopped 1 c carrots, finely shredded 1 1/2 c flour 1 TBSP baking powder 1 tsp salt 1/4 c milk Instructions Cream margarine and sugar. Stir in eggs. Add oats, dates, nuts, and carrots. Mix flour, baking powder, and salt. Add alternately with milk, beginning and ending with flour mixture. Spoon into greased and floured muffin pans, filling 3/4 full. Bake at 350 degrees for 25 min or until pick comes out clean. Remove from pan and cool on wire rack. |
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| ORANGE-PECAN MUFFINS Ingredients 3 oz cream cheese, softened 3 c biscuit mix 1/2 c sugar 1 egg, beaten 1 1/4 c orange juice 1/2 c pecans, chopped Instructions Beat cream cheese until fluffy. Add biscuit mix and sugar. Mix well. Add remaining ingredients, stirring just until moistened. Bake in greased muffin pan at 375 degrees for 20 to 25 min. 18 muffins |
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| MUFFINS WITH PLUM JAM Ingredients 1 3/4 c flour 3 TBSP sugar 2 1/2 tsp baking powder 1/2 tsp salt 1 egg, beaten 3/4 c milk 1/3 c vegetable oil 1/4 c plum jam Instructions Combine first 4 ingredients in large bowl. Make well in center. Add egg, milk, and oil. Stir until moistened. Fill greased muffin cups 2/3 full. Drop 1 tsp jam in the center of each. Bake at 400 degrees for 20 min or until brown. 12 muffins. *I have not tried other jams,,but the recipe should be good with whatever fruit jam you prefer. |
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| RAISIN BRAN MUFFINS Ingredients 3 c raisin bran 1 1/4 c milk 1 egg 1/3 c vegetable oil 1 1/4 c flour 1/2 c sugar 3 tsp baking powder 1/2 tsp salt Instructions Mix raisin bran, milk, egg, and oil. Let stand 2 mins. Combine flour, baking powder, salt, and sugar and stir into raisin bran mixture. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 25 min. 12 muffins |
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| BLUEBERRY-HONEY BREAD Ingredients 3 c flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 c sugar 1/3 c shortening 2 eggs 1/3 c honey 1/2 c water 1 TBSP instant coffee zest of lemon 1/2 c chopped nuts 2 c blueberries, frozen or fresh Instructions Combine first five ingredients. Cut in shortening until like coarse cornmeal. Mix eggs, honey, water, coffee, and lemon zest. Add to dry ingredients all at once. Stir just until blended. Fold in nuts and blueberries. Pour into greased 9' x 5' loaf pan. Bake at 350 degrees for 55-65 mins or until well-browned. |
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| CHERRY-ORANGE SWEET BREAD Ingredients 3 c flour 1 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp salt 1 TBSP orange zest (zest of 1 orange) 1 c butter or margarine, softened 2 c sugar 3 eggs 1/2 c orange juice 2 c sweet cherries, fresh or frozen, pitted and halved 2 TBSP flour 2 TBSP sugar Instructions Stir together 3 c of flour and the next five ingredients. Cream butter and 2 c sugar. Add eggs one at a time. Stir in dry ingredients alternately with juice. Combine cherries and remaining flour and sugar. Fold cherries into batter. Bake at 350 degrees for 1 hr and 20 mins in greased and floured 10†tube pan. Glaze with a powdered sugar glaze, if desired. |
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| POPPY SEED LOAF Ingredients 3 eggs, slightly beaten 2 1/4 c sugar 1 1/2 c vegetable oil 1 1/2 c milk 3 c flour 1 1/2 tsp baking powder 1 tsp salt 1 1/2 tsp poppy seeds 2 tsp almond extract for glaze 1/4 c orange juice concentrate, thawed 3/4 c powdered sugar 1/2 tsp vanilla 1 tsp almond extract Instructions Beat together eggs, sugar, oil, and milk. Combine flour, baking powder, and salt. Add to egg mixture. Stir in almond extract and poppy seeds. Bake 1 hr at 350 in 2 greased and floured 8" x 4" loaf pans. Cool 10 mins in pans. for glaze Mix glaze ingredients until smooth. Drizzle over bread. Source: Southern Living |
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| PUMPKIN BREAD Ingredients 3 c sugar 1 c vegetable oil 4 eggs 15 oz can pumpkin 3 1/2 c flour 2 tsp baking soda 1 tsp salt 1/2 c water 1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves Instructions In a large bowl, mix together pumpkin, eggs, oil, water and sugar. Set aside. Comobine flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir into pumpkin mixture until just blended. Pour into 2 greased and floured 8' x 4' loaf pans. Bake for about 50 minutes. Bake at 350 degress for about 50 min or until pick inserted in middle of loaf comes out clean. |
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| APPLE CARAMEL ROLLS Ingredients 1/2 c brown sugar, packed 1/2 c butter or margarine 1/2 c pecans, chopped 2 c baking mix (Pioneer, Bisquick) 1/2 c cold water 2 TBSP butter, softened 1/4 c brown sugar, packed 1 c apple, finely chopped Instructions Put 2 tsp brown sugar, 2 tsp butter, and 2 tsp pecans in each of 12 muffin cups. Place muffin pan in 450 degree oven until butter is melted. Mix baking mix and water and turn out onto floured board. Knead a few times to form a smooth ball. Roll into 15" x 9" rectangle. Spread with butter. Sprinkle with 1/4 c brown sugar and apple. Roll tightly beginning on the long side. Pinch edge of roll to seal. Cut into 12 slices 1 1/4" thick. Place cut sides down in muffin cups. Bake in 450 degree oven for 10 min. Invert and leave pan over rolls for 1 min. Source: Janet Harvey |
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| DATE NUT MUFFINS (like Luby's) Ingredients 2 1/2 c flour 1 1/2 tsp baking soda 1/4 tsp salt 1 1/2 c chopped dates 1 1/2 c hot water 3/4 c butter or margarine 1 1/2 c sugar 2 eggs 1 1/2 tsp vanilla extract 1 1/2 c chopped pecans Instructions Grease muffin pans or line with paper baking cups. Sift together flour, baking soda, and salt and set aside. In another bowl pour hot water over dates and let sit. Do not drain. Cream butter and sugar until fluffy. Add eggs and vanilla and mix well. Mix in dates and water. Add dry ingredients and pecans and stir just until moistened. Fill muffin cups 3/4 full. Bake in 400 degree oven for 20 to 25 min. If muffins are getting too brown, drape a piece of foil over them after 10 min baking time. 18 muffins Source: The Dallas Morning News |
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| DOUBLE APRICOT BREAD Ingredients 16 oz can apricot halves, drained 1 3/4 c flour 3/4 c whole wheat flour 1 1/4 c sugar 3 1/2 tsp baking powder 1 tsp salt 1/2 tsp pumpkin pie spice 2 beaten eggs 1/2 c milk 3 TBSP vegetable oil 1 c snipped dried apricots Instructions In a blender or food processor, blend apricot halves until smooth. Set aside. In a large bowl, combine both flours, sugar, baking powder, salt, and pumpkin pie spice. In another bowl combine eggs, apricot puree, milk, and vegetable oil. Add to flour mixture and still just until moistened. Stir in dried apricots. Spoon batter into two greased 8" x 4" loaf pans. Bake in 350 degree oven for 45 to 50 min or until toothpick inserted near the middle comes out clean. Cool in pans 10 min; then remove and place on wire rack to finish cooling. Source: Better Homes and Gardens |
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| BRAN MUFFINS WITH APPLE-NUT FILLING Ingredients 1/3 c chopped apple 1/4 c chopped walnuts or pecans 2 TBSP brown sugar 1 TBSP butter or margarine 1/2 tsp cinnamon 1 1/4 c flour 1/3 c sugar 1 TBSP baking powder 1/4 tsp salt 1 c whole bran cereal 1 c milk 1 beaten egg 2 TBSP vegetable oil Instructions In a small bowl, mix apple, nuts, brown sugar, butter, and cinnamon,. Set aside. In a large mixing bow;, stir together four, sugar, baking powder, and salt. In a medium bowl, mix cereal and milk and let stand 5 min. Add egg and oil to cereal and milk. Pour over dry ingredients and mix just enough to moisten. Grease muffin cups or line with paper baking cups. Spoon about half the batter into the cups and then put a rounded tsp of apple mixture in the center of each.. Top with remaining batter. Bake in 400 degree oven for about 20 min or until golden brown. 12 muffins Source: Better Homes and Gardens |
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| CHOCOLATE BANANA NUT BREAD Ingredients 1 tsp baking soda 1/4 c warm water 3/4 c butter or margarine, softened 1 1/3 c sugar 2 large eggs 3 ripe bananas mashed 2 c flour 1/3 c unsweetened cocoa powder 1 tsp vanilla extract 1 c chopped pecans or walnuts Instructions In a small bowl, combine baking soda and water and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one a time, beating 30 sec after each addition. Beat in bananas. Turn mixer to low speed and gradually add flour, cocoa, baking soda mixture, and vanilla. Mix until just moistened. Stir in nuts by hand. Pour batter into greased and floured 9" x 5" loaf pan and bake in 350 degree oven for 1 hr or until toothpick inserted in center comes out clean. Cool 5 min before removing from pan. 10 to 12 slices Source: The Dallas Morning News |
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