Tag Archives: quick bread

Fresh Strawberry Bread

Fresh strawberries are the best! And I love making things with them too, whether it’s a smoothie or a baked treat. Like this Fresh Strawberry Bread–it’s so good and moist, and has lots of little chopped strawberry chunks in it that give it a great strawberry flavor. This quick bread is great for a summer breakfast or brunch, but it’s sweet enough that it can also work as a dessert, too.

Just so you know, the batter is on the thicker side. The loaves bake up with a nice slight rise and come out of the pan without sticking if you grease and flour your pans. Another nice thing about this recipe is that it makes two loaves! So you can share a loaf with someone, freeze it, or eat both of them up, which is probably what you’ll be tempted to do. 🙂

FRESH STRAWBERRY BREAD by NancyC

Makes 2 (9×5″) loaves

  • 3 cups all-purpose unbleached flour
  • 2 cups granulated sugar
  • 1/2 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup light olive oil or canola oil
  • 4 large eggs
  • 2 cups chopped fresh strawberries

Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.

In large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt, blending well.

In medium bowl, blend the light olive oil, eggs, and chopped strawberries. Add this mixture to the flour mixture and mix everything until flour mixture is just moistened (do not overmix). The batter will be thick!

Divide batter into the 2 prepared loaf pans, spreading evenly in pans. Bake at 350˚F for 40 to 42 minutes, or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes, then invert onto a serving plate and cool completely.

I’ve only gone strawberry picking a few times, but I do want to try to do that more often. I usually buy my berries at farmers markets or the grocery store and thankfully, they usually have a good selection. Have you made any good recipes with fresh strawberries this summer?

Sharing at Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Cranberry Pecan Pumpkin Muffins

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After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages! 🙂

CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes

Makes 32 muffins

  • 3/4 cup  (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F. Line muffin cups with paper liners; set aside

In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.

In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.

Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.

If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…

CREAM CHEESE ICING

  • 1 (3-ounce) package cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).

It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?

Apple-Zucchini Bread

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Apple-Zucchini Bread just seems so perfect for this time of year–early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini, too, which is great–you can never have enough good zucchini recipes for all that zucchini from the garden, can you? Or in my case, from the farmer’s market! This quick bread has a subtle apple flavor and is also flavored with cinnamon and nutmeg. You can add pecans or walnuts in it too (I didn’t add any nuts to the loaf pictured above). It’s a moist, dense loaf on the inside, and a little crispy and crumbly as you cut into it on the outside. Make sure you grease and flour your pan well–I found that I also needed to loosen the edges of the loaf with a knife so it would come out of the pan easily.

Enjoy a slice of this bread for breakfast or an afternoon snack with some coffee, tea, or apple cider. It’s great just as it is, but you could also spread some apple butter on your slices for more apple flavor!

APPLE-ZUCCHINI BREAD by NancyC, adapted from Taste of Home

Makes 1 (8 x 4″) loaf

  • 2 cups all-purpose unbleached flour
  • 1/2 Tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/2 Tablespoon vanilla extract
  • 1 cup shredded unpeeled zucchini
  • 1/2 cup shredded peeled apple (I used a Granny Smith apple)
  • Optional: 3/4 cup chopped pecans or walnuts

Preheat oven to 350˚F. Grease and flour a 8 x 4″ loaf pan well; set aside (If you use a 9 x 5″ loaf pan, your baking time will be a little less, and your loaf will not look quite as full, since it will be a little wider and longer).

In large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.

In medium bowl, beat eggs; add oil, sugars, and vanilla, blending well. Pour this mixture over dry ingredients and mix well. Stir in zucchini, apples, and pecans or walnuts, if using (batter will be thick). Spoon batter into your prepared 8 x 4″ loaf pan. Bake at 350˚degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean (if you use a 9 x 5″ pan, your baking time may be more like 50 to 55 minutes).

Cool in pan for 15 minutes, then remove to a wire rack to cool completely. Note: even though I greased and floured my loaf pan, I still had to loosen the edges of the loaf with a knife so it would come out easily.

September has gone by much too fast for me–has it for you, too? The cooler, crisp mornings are really nice, but I do miss the longer days of summer. Are you enjoying autumn, and have you been trying out any new apple recipes?

Linked to Inspire Me Monday at Create with Joy, Thursday Favorite Things at Katherine’s Corner, and Full Plate Thursday at Miz Helen’s Country Cottage.