Orange Strawberry Bread

Hello all– Love a little loaf of quick bread.  It takes about 15 minutes to get it into the oven.  It smells sweet and fruity while it’s cooking.  And it’s great to share with a friend and a mug of tea.  Simple pleasures.

ORANGE STRAWBERRY BREAD
1 orange, peel grated, juiced
2 eggs
1 cup sugar
1 cup sour cream
1/2 cup canola oil
1 tsp. vanilla
2 cups flour
2 tab. baking powder
1/2 tsp. salt
2 cups strawberries, cut to bits

Grate the peel off of the orange.  Then cut it in half and juice it.  Set the peel and juice aside.

In a mixing bowl beat the two eggs and sugar until blended.  Then stir in the sour cream, oil and vanilla.  Next mix in the flour, baking powder and salt.  And finally stir in the strawberries, orange peel and juice.

Spoon the mixture into a standard loaf pan (9″ x 4″) that has been sprayed with cooking spray.

Bake the bread at 350 degrees for 55 to 60 minutes, until it’s well browned and a sharp knife inserted in the top comes out clean.  Delicious warm with a slather of butter and a mug of tea!

Hummingbird Bread with Cream Cheese Frosting

Hello all– How’s your weekend going??  I’m excited to say today is the first day in over a month that there is not a thing on our calendar!!  Larry headed over to Cal State for their tomato plant sale this morning and I’m going to dig into some heavy duty trip planning for our travels to Vancouver & Seattle in a couple weeks.  I may spend the whole day here on our couch!  So happy for the lazy quiet.

And I wanted to send out this recipe too for you all–  a southern specialty– a quick bread version of Hummingbird Cake.  Dense moist and flavorful from bananas, crushed pineapple, coconut and pecans!!  So many goodies tucked inside this sweet bread!

HUMMINGBIRD BREAD SITH CREAM CHEESE FROSTING

Bread:
4 bananas, smashed
1/2 cup canola oil
1 cup white sugar
1/2 cup brown sugar
2 eggs
2  1/2 flour
1  1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
8 oz. crushed pineapple, with the juice
1 cup coconut
1/2 cup pecans, chopped

Frosting:
4 oz. cream cheese
1/4 cup butter (1/2 stick)
2 cups powdered sugar
1/2 tsp. vanilla
2 to 3 tab. milk
1/2 cup pecans, chopped

In a large mixing bowl, smash the bananas with a fork.  Then stir in the oil, white sugar, brown sugar and eggs.  Next stir in the flour, baking powder and salt.  Finally stir in the vanilla, cinnamon pineapple, coconut and pecans.

Spoon the thick batter into two standard loaf pans (8″ x 4″) that have been sprayed with cooking spray.  Pop them into a 350 degree oven for 35 to 45 minutes until they are cooked through (test with a sharp knife to see if it comes out dry).  Let the bread cool before you add the frosting.

To make the frosting, use an electric mixer to beat together the butter, cream cheese, vanilla and powdered sugar.  Then add the milk 1 tablespoon at a time until it is the consistency that you like.

Drizzle the frosting over the cooled bread and sprinkle on the pecans.  Done. And delicious!

Cherry Chocolate Banana Bread

Hi there– Well, if you love banana bread and also are fond of cherry bread and, of course, it’s a given you probably are crazy about chocolate chip bread, then here you go!!  All three breads rolled into one!

Made this for friends on a Sunday morning and there wasn’t a crumb left.  I thought you might like a Sunday morning treat too.

CHERRY CHOCOLATE BANANA BREAD
1 cup dried cherries*
2 ripe bananas
1/4 cup canola oil
1/4 cup unflavored yogurt
3/4 cup brown sugar
1 egg
1 tab. amaretto (or 1 tsp. vanilla)**
1  1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup mini chocolate chips

Pour the dried cherries in a heat proof bowl and covered them with hot water for 5 minutes.  Drain in a strainer and set aside.

In a mixing bowl mash the bananas until they are a creamy pulp.  Then sit-in the oil, yogurt, brown sugar, egg and amaretto until it’s all blended.  Next mix in the flour, baking powder and salt.  Finally stir in the chocolate chips and drained cherries.

Spoon the batter into a standard 9″x 5″ bread pan that has been sprayed with cooking spray (I used two half size pans for 2 loaves).

Bake it all up at 350 degrees for 30 to 35 minutes.  Let it cool for 30 minutes or more before you slice it.  Enjoy!

*I used cherry flavored dried cranberries, because I had them sitting in the cupboard.
** Use amaretto in place of almond extract because you can find a large bottle that will last forever for less than a tiny bottle of almond extract.

Pear Nut Bread

 

Hello all–  Are you on the countdown to Thanksgiving??  Me too!  Can’t wait for kids and grandparents to come pouring in the door.  Hoping for hugs and laughter and my sister’s pie.  So thankful.

And if you have people staying over for the weekend (like we will), it’s great to have a couple loaves of this bread waiting in the fridge– for breakfast or to serve with soup or for a midnight snack…  Love these tender, fruity moist little loaves–think you will too!

PEAR NUT BREAD
1/4 cup canola oil
2/3 cup sugar
2 eggs
2 cups flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. cinnamon
2 pears peeled, cored & cut in bits
1 cup walnuts or pecans, coarsely chopped

glaze:
1/2 cup powdered sugar
1 or 2 tab. milk or half & half

Peel, core and cut the pears to bits and set aside.

In a mixing bowl, beat together the oil, sugar and eggs.  Then stir in the flour, salt, baking powder and cinnamon.  Then fold in the pear and nuts just until it’s all thoroughly blended.

Scoop the batter in a standard 9″x 5″ loaf pan (I used 2 smaller half size pans) that has been sprayed with cooking spray.  Bake in a 350 degree oven for 50 to 60 minutes, until a knife inserted into the loaf comes out dry.

While it’s baking, whisk together the powered sugar and milk to make the glaze–use 1 tablespoon of milk to make a thicker glaze– or 2 tablespoons for a thin glaze.

When the bread is baked, let it sit in the pans for 10 minutes to cool just a bit and then remove and drizzle the glaze over the top.

Pecan Coconut Banana Bread

Hello baking friends–  I’ve already posted more than my share of banana bread recipes on this blog.  Blame it on too many over ripe bananas collecting in my kitchen.  But honestly, this one must be the best!  All that coconut and those pecans!

Made it with my baking buddy, Jenna, and we downed it with mugs of tea at the kitchen table and agreed it was delicious.  Hope you give it a try…

PECAN COCONUT BANANA BREAD

Topping:
6 tab. flour
6 tab. brown sugar
1/4 cup (4 tab.) butter
1/4 cup coconut
1/4 cup pecans, chopped

Bread:
2 bananas
1/2 cup unflavored yogurt
3 tab. canola oil
1 egg
1  1/3 cup flour
1/2 cup sugar
1 tsp, baking powder
1/4 tsp. salt
1/2 cup pecans, chopped
1/2 cup shredded coconut

Melt the butter in the microwave.  Then in a small mixing bowl stir together the 6 tab. flour, brown sugar, butter, 1/4 cup coconut and 1/4 cup chopped pecans.  Set aside.

In a larger mixing bowl, smash the bananas with a fork. Then stir in the yogurt, oil and egg.  Next mix in the 1 1/3 cup flour, sugar, baking powder, salt, 1/2 cup pecans and 1/2 cup shredded coconut.  Mix just until it is all blended.

Spoon the batter in to a 9″x 5″ loaf pan that has been sprayed with cooking spray (I used two smaller half size pans).  Put it into a 350 degree oven for 40 to 45 minutes until it’s gold brown and a knife inserted comes out clean.

Maple Walnut Banana Bread

Hello Bakers–  I’ve been making my Grandma Rose’s banana bread for as long a I can remember,  It’s the favorite in kitchens all over our family.  But when I saw this version sweetened by maple syrup, I had to give it a try.  I can just say it smells heavenly coming out of the oven!!

MAPLE WALNUT BANANA BREAD
2 very ripe bananas
1/3 cup canola oil
1/3 cup maple syrup
1 egg
1 tsp. vanilla
1 1/3 cup flour
2 tab. brown sugar
1 tsp. baking powder
1/2 tsp. salt

topping:
1 cup walnuts, coarsely chopped
2 tablespoons brown sugar

Prepare the topping first.  Chop the nuts, mix in 2 tab. brown sugar and set aside.

Mash those bananas with a fork in a large mixing bowl.  Then stir in the oil, syrup, egg and vanilla.  Next mix in the flour, brown sugar, baking powder an salt.

Spoon the batter in to a standard 9″x5″ loaf pan that has been sprayed with cooking spray.  Bake at 350 degrees from 35 to 40 minutes, until a small knife inserted comes out clean.  (I used two smaller pans to make one loaf to keep, one to take to my father-in-law Stu). Enjoy!!

Sour Cream Chocolate Pecan Bread

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Hey there friends– Maybe you know what I mean. Sometimes (think 4:00 in the afternoon) I just need a little taste of chocolate and nuts.  In an emergency there is always a handful of dark chocolate chips and a few pecans from the cupboard to see me through.

But this is really a much better solution– moist and rich and the sweet crunch of pecans.  Add a mug of tea. Perfect.

SOUR CREAM CHOCOLATE PECAN BREAD
1 cup sugar
2 eggs
1/2 cup canola oil
1  1/2 tsp. vanilla
1 sleeve (1 tsp.) instant coffee*
1/2 cup Hershey’s dark cocoa
1/2 cup buttermilk**
3/4 cup sour cream
1  1/2 cup flour
1  1/4 tsp. baking powder
1/2 tsp. sal1 cup pecans, chopped
garnish: handful of mini chocolate chips & pecan bits

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In a mixing bowl, whisk together the sugar, eggs and oil.  Then mix in the vanilla, coffee, cocoa, buttermilk and sour cream.  Next stir in the flour, baking powder and salt.  Finally mix in the pecans (you can keep a few aside to sprinkle on top of the loaves)

Spoon the batter into a 9″ x 5″ loaf pan*** that has been sprayed with cooking spray.  Sprinkle the mini chocolate chips and extra pecans on top and then bake it all in a 350 degree oven for 45 to 50 minutes, until a small knife inserted comes out clean.

Let it sit a few minutes before cutting into slices.

*The coffee doesn’t show up in the flavor, just makes the chocolate taste so much richer.
**Buttermilk substitute– 1 tab. cider vinegar added to milk to make 1/2 cup
***I used two smaller half size loaf pans.

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Lemon Zucchini Bread

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Hello cooking buddies–  It’s been a quiet week for me here.  Staying with my dear Mom as she recovers from a couple hospital stays last week.  Mostly I’ve been sitting and working on some unnamed Christmas gifts (just in case any of the recipients are reading… I mean you Laurel!)  We watch old movies and eat soup.  A unique and actually sweet time with Mom.

So all I have to share with you is a luscious lemony loaf of bread I made a few weeks ago for friends.  It’s tender and tart and looks a little bit like sunshine on the plate.  If you’re looking for something sweet to give away this Christmas, you might just like this pretty bread.

LEMON ZUCCHINI BREAD

Bread:
2/3 cup canola oil
1/2 cup unflavored yogurt
2 tab. lemon juice*
2 eggs
1 1/3 cup sugar
2 cups flour
1  1/2 tsp. baking powder
1 tsp. salt
1 tab. lemon zest (peel)*
2 cups grated zucchini (2 smallish zucchini)
1 tsp. vanilla

Glaze:
1 cup powdered sugar
1 to 2 tab. lemon juice*
2 tab.grated lemon peel*

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To start out, grate 2 smallish zucchini with a box grater (largest holes) to produce 2 cups of grated zucchini.  Set aside.

In a large mixing bowl stir together the canola oil, yogurt, lemon juice, eggs and sugar until blended and smooth.  Then mix in the flour, baking powder, salt and lemon zest.  And finally fold in the zucchini and vanilla.

Spoon the batter into a standard loaf pan (9″x 5″) that has been sprayed with cooking spray.  Bake in a 350 degree oven for 40 to 45 minutes until a small knife inserted comes out clean.

Let the bread rest a few minutes while you stir up the glaze.  Whisk together the powdered sugar and 1 tablespoon lemon juice.  If you like it thinner, stir in the 2nd tablespoon of lemon juice.  Drizzle over the cake.  And sprinkle the lemon peel on top.  Enjoy!

*One large lemon or two smaller lemons should be enough.

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Apple Fritter Bread

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Hey there– When I was back at Laurel School, someone would often plant a big pink box of donuts on the teacher table in the morning to share around.  I was OK passing up the glazed donuts or the sprinkle ones, but if there was an apple fritter in that box, I could seldom resist cutting off a wedge to have with my pre-class mug of tea.

So when I ran across this recipe for apple fritter bread, I was on it!  Moist and fruity and also good with a big mug of tea.

APPLE FRITTER BREAD
2 large apples, peeled, cored, cut to chunks
2 tab. cinnamon, divided
1/3 cup brown sugar
2/3 cup sugar
1/2 cup canola oil
1 tsp. vanilla
2 eggs
1/2 cup milk
1  1/2 cups flour
1  3/4 tsp. baking powder
1/4 tsp. salt

glaze:
1/2 cup powdered sugar
1-2 tab. milk

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Peel, core and cut the apples to smallish chunks and mix them in a bowl with 1 tablespoon of the cinnamon.

In another small bowl, mix together the 1/3 cup brown sugar and the remaining tablespoon of cinnamon.

Then in a larger mixing bowl stir together the 2/3 cup sugar, oil, vanilla, and eggs..  Next mix in the milk until it’s well blended.  Finally stir in the flour, baking powder and salt.

Then in a standard 9″ by 5″ loaf pan that has been sprayed with cooking spray, pouring half of the batter.  Spoon half of the apples over this first layer and then sprinkle on half of the brown sugar mixture.  Repeat for a second layer– batter, apples & brown sugar.

Put the loaf pan into a 350 degree oven for 50 to 60 minutes until it’s cooked through (test with a sharp knife to see if it comes out clean).

With a fork whisk together the powdered sugar and 1 tablespoon of milk.  If it seems too thick for the glaze you want, add another tiny splash  of milk.  After the bread has cooled for 10 minutes or so, drizzle on the glaze.  And enjoy!

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Coconut Milk Lime Bread

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Hello all– Just when I thought I had come to the end of all the possible variations of quick breads, I ran across this coconut-lime version, that is bright and citrusy and fresh.  It pairs up well with mugs of tea and an engaging book to read…  Hope you try it.

COCONUT MILK LIME BREAD
For the bread:
1/2 cup sugar
6 tab. canola oil*
2 eggs
1 cup canned coconut milk
1 tab. lime zest (about 2 limes)
1  1/2 cup flour
1  1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup shredded coconut

For the glaze/topping:
1 cup powdered sugar
2 tab. lime juice
more coconut for garnish**

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In a mixing bowl, whisk together the sugar, oil, eggs and coconut milk.  Then stir in the flour, baking powder, salt and 1/2 cup shredded coconut.

Scrape the batter into one standard (or 2 small) loaf pans that have ben sprayed with cooking spray.  Pop it into a 350 degree oven for 35 to 45 minutes until firm and a small life inserted comes out clean.

Let the bread cool for 15 minutes and then remove from the pan.  Whisk together the powdered sugar and lime juice and drizzle it over the bread. And then immediately sprinkle on some coconut for garnish– quickly so it will stick to the glaze while it’s still wet.

Bright and fresh– best served to friends with mugs of tea.

*The recipe I worked from called for coconut oil.  I just used what I had–canola oil.  But if you have coconut oil in your well stocked kitchen, give it a try!!
**For the coconut on top I used big unsweetened coconut flakes (from Sprouts if you live in CA).  But for mixing in with the batter, just used regular shredded coconut (which would be just as pretty on top as well!)

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Carrot Walnut Bread

IMG_1093Hello there–  Mixing up a little treat for friends dropping in tonight.  Pulled out my grandmother’s loaf pans and it always makes me miss her to see them.  It happened that the summer we moved back to California from Spain, Gram packed up her house and moved into a Seniors home.  So I inherited her muffin tins and cake pans and these small sized loaf pans in the two moves.  She lived on to be 102!  And we had some sweet times together.  Wish she were her to tuck into the carrot bread with me…

CARROT WALNUT BREAD
3 medium carrots, grated (about 2 cups)
3 eggs
1 cup sugar
2 tsp. vanilla
1 cup canola oil
1 cup walnuts, chopped
1/4 cup currants
1  1/4 cup flour
1  1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tab. brown sugar

Grate the carrots and set them aside.  And chop those walnuts to coarse chunks.

Then in a mixing bowl whisk the eggs.  Stir in the sugar, vanilla and oil.  Next mix in the carrots, walnuts, and currants.

Then the dry ingredients– stir in the flour, baking powder, cinnamon and salt.

When it’s all mixed well, spoon the batter into a standard 9″x5″ loaf pan (or two smaller loaf pans for me–because that’s what I have in my kitchen).  Sprinkle the brown sugar over and top and pop it into a 350 degree oven for 50 to 60 minutes, until a thin knife stuck in the middle comes out clean.

Let it cool for a few minutes in the pan, before you dig in and slice into nice slabs– good toasted for breakfast or topped with whipped cream for dessert!  Of just plain and warm from the oven with a nice mug of tea.

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Oatmeal Banana Bread

IMG_0628Hello there– Looking for something warm and comfy for chilly winter breakfast?  I think this banana bread will do the trick.  Just pretend it’s your morning bowl of oatmeal with all those oats tucked inside.  I like it sliced and toasted in the toaster oven–  with a mug of steamy tea for breakfast.  I hope you do too.

OATMEAL BANANA BREAD
2 bananas
1 cup sugar
1/2 cup canola oil
2 eggs
3/4 cup old fashioned oats
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
2/3 cup walnuts, chopped
a little more oats to sprinkle on top

Smash the bananas to a pulp in the bottom of a mixing bowl.  Then stir in the sugar, oil and eggs.  Next mix in the oats, flour, baking powder, salt and walnuts.

Scrape the batter into one standard bread pan or two smaller pans that have been sprayed with cooking spray.  Sprinkle a handful of oatmeal on top.

Pop the bread into a 350 degree oven for 30  to 35 minutes.  Let it cool a few minutes to take it out of the pan and slice it up.  Homey good!

Chocolate Chip Cranberry Bread

IMG_2926Hi friends–  When we were newlyweds back in seminary housing, I got a version of this yummcious cranberry bread from my Canadian neighbor.  I’m sure I’ve made it every Christmas time since.  So I decided to go “wild” this year and sweeten it up a bit with mini chocolate chips–plus all those cranberries, orange peel and nuts– I think it turned the corner from breakfast food to dessert!

CHOCOLATE CHIP CRANBERRY BREAD
2 cups of flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 egg
1 cup of orange juice*
the grated peel of one orange
1 1/3 cup cranberries, cut in half
1 cup of walnuts, chopped coarsely (or pecans)
1 cup mini chocolate chips**

IMG_2921First cup those cranberries in half –not as easy at it sounds– they are roll-y little things.  And chop the nuts.  Grate the orange peel off the orange and then juice it.

Then in a large mixing bowl, stir together the flour, baking powder, salt and sugar.  Next mix in the eggs and orange juice.  Finally, fold in the  cranberries, walnuts, orange peel and chocolate chips.

Spoon the stiff batter into one standard loaf pan (or two smaller pans) that have been sprayed with cooking spray.  Bake it up at 350 degrees for 50 to 60 minutes until it’s golden on top and cooked through if you test it by poking in a sharp knife.

Love this stuff– So good toasted up for breakfast (with our without the chocolate!).

*I just juice the orange I’ve used to grate the peel off.  If there’s not quite enough juice, just fill out the cup with water.
**Use those mini chocolate chips– the large ones will sink to the bottom of the loaf as it bakes.

Blackberry Yogurt Bread

IMG_7755Hi friends– I wish I could tell you I picked a large bowlful of blackberries out in our side yard to make this berry bread.  But those vines are just starting to bloom– weeks away from turning over their berries.

I happened by these at the produce store and they were pretty irresistible (and on sale).  So they ended up in the friendly quick bread for a breakfast with friends.  Wish you could have dropped in for a slice…

BLACKBERRY WALNUT BREAD
2 cups flour
3/4 cup sugar
1 rounded tsp. baking powder
1/2 tsp. salt
1/2 cup canola oil
2 eggs
1/2 cup yogurt
1 cup walnuts, chopped (or pecans)
8 oz. blackberries (more or less)

Stir together the flour, sugar, baking powder and salt.  Then mix in the oil, eggs and yogurt.  Add in the nuts and finally gently fold in the blackberries–trying not to mash them as you stir.

Spoon the batter into a standard loaf pan (or two smaller pans) sprayed with cooking spray.  Pop it into the oven at 350 degrees for about 45 to 55 minutes, until the top is golden brown and a tiny knife inserted comes out clean.

I love this warm from the oven with a swath of butter across the top.  And so good toasted for breakfast the next day.  Hope you like it!

Blueberry Lemon Bread

IMG_7843Hello all–  I dredged this recipe out of the old family favorites– my mom would make it when we were 4 kids at home.  And with an anniversary just past, it made me remember our wedding, 39 years ago.

It was big–nearly 700 people.  And my amazing mom, baked ahead for weeks with the help of a friend’s big freezer– all kinds of breads and sweets, including this lemon bread.  It was a homemade wedding–my seamstress of a sister sewed up my dress for $25.  And I drew the invitations for a friend to print.

I don’t know why I’m going on like this.  But the lemon bread got me to remembering…

It’s sweet and so lemony with the glaze on top– and with this recent addition of blueberries adds another bit of sweetness.  I think you’d like it.

BLUEBERRY LEMON BREAD
1/2 cup canola oil*
1 cup sugar
2 eggs
1/2 cup milk
1  2/3 cups flour
1/2 tsp. salt
1 tsp. baking powder
peel grated off 1 lemon
6 oz. blueberries (about a cup)

Glaze:
juice of one lemon
1/4 cup sugar

Stir together the oil, sugar, eggs, and milk.  Then mix in the flour, salt and baking powder.  Finally blend in the lemon peel and blueberries.

Spoon the batter into a standard bread pan (I like to use two smaller 7″ pans) that has been sprayed with cooking spray.

Bake it in a 350 degree oven for 35 for 40 minutes until it is firm to the touch.

While the bread is still hot from the oven, stir together the lemon juice and 1/4 cup sugar.  Drizzle it over the hot lemon bread and let it cool in the pan and soak up all the glaze.

This lemony bread just begs for a mug of tea and a book.  Enjoy!

*The original recipe–from my mom– calls for 1/2 cup butter, melted in place of the oil.  So if you want a richer loaf, butter it is!  (I think the oil is A-OK).

Toffee Pecan Banana Bread

IMG_5267Hi all– This is our old family banana bread recipe.  I remember the square little waffled metal pan that my mom would bake it up in.  And my Grandma Rose made it too– usually slightly burnt, but still delicious!

I love it because the recipe’s so usable–get it into the oven in less than 10 minutes when you suddenly find you need something sweet for friends coming in.  And you can add all kinds of treats to make it even better.  Every Thanksgiving, at school my kids change out the banana for pumpkin and bake up 30 loaves in the cafeteria ovens! With whipped cream on top, it’s dessert.  So here’s my new favorite version with toffee and pecans.  Hope you like this old, but new, favorite.

TOFFEE PECAN BANANA BREAD
1/2 cup canola oil
1 cup sugar
2 eggs
2 smashed bananas
1 1/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
3 Heath (of Skor) candy bars, cut to nice little bits
1 cup pecans, chopped

IMG_5237Smash the bananas in the bottom of a mixing bowl with a fork until they are a smooth pulp.  Then stir in the oil, sugar and eggs.  Add in the flour, baking powder and salt and mix it just til thoroughly blended.  Finally, fold in the toffee bits and pecans.

Spoon it all into 1 standard (of two smaller) loaf pans* sprayed with cooking sprays and bake it up at 350 degrees for 30 to 35 minutes.  It will make your kitchen smell glorious!

*I like my 7″ long smaller loaf pans to make 2 loaves.  One to eat, one to give away!  And my mom used a 9″ square baking pan.

Chocolate & Apricot Bread

IMG_4512Hi friends–  It’s in the oven, the chocolate & apricot bread.  It’s sweet and sunny and made from things you might just have in your cupboard right now.  Kind of a standby you can make at the drop of a hat.  I’m ferrying it off to our class at church to go with coffee tomorrow morning. I hope everyone likes it as much as I do!

CHOCOLATE & APRICOT BREAD
10 oz. dried apricots
2 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
3 tab. canola oil
1 egg
3/4 cup orange juice
1 cup chocolate, cut into bits (or mini chocolate chips)

Put the apricots in a bowl and cover them with hot water.  Let them sit 30 minutes to soften.  Then cut them into small pieces.

In a bowl, stir together the flour, sugar, baking powder and salt.  The mix in the oil, egg and orange juice.  At the end fold in the apricots and chocolate.  Spoon it all into a standard size loaf pan (or two smaller pans) that have been spayed with cooking spray.
Drop it into a 350 degree oven for 45 to 50 minutes until it’s golden and firm to the touch on top.

It cuts into slices better if you let it cool a bit.  Apricot-y sweet and delicious.

Pistachio Lemon Bread

IMG_2302Hello you all– Still using lemons from the trees of my buddy Ruth.  This bread is beautiful for the sugar-sour glaze that soaks into the bread after it’s cooked.  The glaze delivers lots of lemon flavor–perfect to nibble on with a cup of black tea.  Mmmm.

PISTACHIO LEMON BREAD

Bread:
1/2 cup canola oil
1 cup sugar
2 eggs
1/2 cup milk
1 2/3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup pistachios, chopped
grated peel of one large lemon

Stir together the oil, sugar, eggs and milk.  Then mix in the flour, salt and baking  powder.  Finally,  fold in the pistachios and lemon peel.  Spoon the batter into a standard bread pan– or 2 smaller pans* sprayed with cooking spray.   Pop the lemon bread into a 350 even for 35 to 40 minutes until the bread is firm to the touch.

IMG_2312Glaze:
Juice from 1 lemon
1/2 cup sugar

Stir the sugar into the lemon juice and pour directly over the bread hot from the oven.  Leave the bread in the pans to cool and soak up all the lemon glaze.  After it’s cooled cut into beautiful lemon-y, nutty slices.

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Blueberry Oatmeal Bread

IMG_0322Hello all– Here’s another way to get your morning oatmeal.  Bake it up with some blueberries and pecans.  It was good hot from the oven, but I liked it best the next day toasted crispy around the edges in the toaster oven— slathered with honey and served up with  a mug of Lady Grey Tea.  Hot toasty oatmeal–a warming breakfast!

BLUEBERRY OATMEAL BREAD
1 cup blueberries
1 cup oats
1 1/2 cups flour, plus 1 tablespoon
1 1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup Greek yogurt
2 eggs
½ cup canola oil
1 teaspoon vanilla
1/2 cup pecans (I actually put in a whole cup because I love pecans!)

In a small bowl, mix the blueberries with 1 tab. of flour to keep them from sinking in the batter.  Then in a large bowl, stir together the oats, flour, sugar, baking powder and salt.  Next mix in the yogurt, eggs, canola oil, vanilla and pecans.  Finally, gently fold in the blueberries.   Spoon the batter into a 9″x 5″ loaf pan (or two smaller pans) sprayed with cooking spray.     Cook at 375 degrees for 45 to 50 minutes until the top is golden brown and firm to the touch.

White Chocolate Banana Bread

IMG_8605Hey there– It was those black bananas moldering on the counter that got me going to pop this into the oven.  It’s my mom’s banana bread with a little extra– white chocolate and crunchy walnuts.  When it comes out of the oven, sweet and warm, it’s scrumptious.

WHITE CHOCOLATE BANANA BREAD
2 bananas, the riper the better
1/2 cup canola oil
2 eggs
1 cup sugar
1 1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 cup white chocolate chips
1 cup walnuts, coarsely chopped

IMG_8615Smash the bananas with a fork in a large mixing bowl.  Stir in the oil, eggs and sugar.  Then add the flour, baking powder and salt.  Finally fold in the white chocolate chips and walnuts.  Spoon it into 1 large standard bread pan or two smaller pans that have been sprayed with cooking spray.  And bake it up at 350 degrees for 45 to 50 minutes.

My mom’s been making this recipe for years.  My sis, Lulu and I still talk about the rainy day our usually very sensible mom baked up a big pan of banana bread and served it with whipped cream for lunch!  So much better than our normal bologna sandwiches.  It was unforgettable…