This is a very simple zucchini bread recipe - easy to make and even easier to eat! I decided since this was my first time trying this recipe, not to add in any 'other' items like nuts, raisins etc... It's great with just the zucchini. The loaves baked up nice and the crust has a slightly sugary crunch (which we love.) ~Enjoy! Diane
Zucchini Bread Servings: Two 8x4-inch loaves Ingredients 3 large eggs 1-3/4 cup granulated sugar 2 cups grated zucchini 2 sticks (1 cup) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract or vanilla bean paste 3 cups all-purpose flour, 2-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped walnuts, lightly toasted if desired (optional) 1/2 cup currants or raisins (optional) Instructions
Recipe Adapted from: Jen Segal 'Once Upon a Chef " Photos by: Diane Baker for Canning and Cooking at Home
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Blueberry & Sour Cream Loaf
*recipe makes ONE- 9x5 inch loaf Ingredients: 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts or pecans, *optional 1 cup blueberries (thawed, if frozen) demerara sugar or powdered sugar for sprinkling/topping, *optional Directions: Preheat oven to 350. Grease One 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla and mix well. In a separate bowl, sift together the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, *nuts and blueberries. Spread evenly into the prepared pan. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Recipe and Photo by: Diane Baker for Canning and Cooking at Home Traditional Irish Soda Bread Ingredients: 3½ cup all-purpose flour, plus extra for dusting 1 tsp superfine (caster) or granulated sugar 1 tsp baking soda 1 tsp salt 1½–2 cup buttermilk Directions: Preheat the oven to 450°F Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about ¼ cup in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches thick and cut a deep cross in it. Place on a baking sheet. Bake for 15 minutes. Turn down the heat to 400° and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack. Recipe by: Phyllis C. Photos by: Diane Baker for Canning and Cooking at Home I honestly get phone calls and emails about this recipe all the time, its my most requested. I had stored this recipe in my files on my website and realized I never blogged about it. Well, there is no mincing words, this is simply tasty. Super moist and flavorful. Everything you want in a quick bread. Enjoy! - Diane My Best Banana Bread *recipe makes ONE- 9x5 inch loaf Ingredients: 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts or pecans 2 medium bananas, mashed with fork. *demerara sugar for sprinkling/topping Directions: Preheat oven to 350. Grease One 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Recipe and Photo by: Diane Baker for Canning and Cooking at Home There are times when making one loaf of bread is easier then baking dozens of cookies. At the holidays, I like to have this on hand for visitors that want something sweet to eat but, are tired of all the cookies that surround them during the Holiday season - this is a nice 'break from the ordinary' and when warmed and eaten - reminds me of the chocolate chip pancakes I once tasted at Walker Brothers Pancake House, warm and rich chocolate with a moist vanilla tasting bread. Besides, It's nice to have a change up from cookies sometimes too - and one thing I do know - this is a bread I cannot make often because we eat it too fast!!!! Enjoy! ~ Diane Chocolate Chip Quick Bread Ingredients: 2 cups flour 1/3 cup packed brown sugar 1/3 cup sugar 2 tsp. baking powder 1/2 tsp. salt 2/3 cup. milk 1/2 cup melted butter 2 eggs lightly beaten 1 tsp. vanilla 1 pkg. chocolate chips (between 10-12 oz.) 1/2 cup nuts *optional Directions: Preheat oven to 375 degrees. In large bowl, combine flour, sugars, baking powder, and salt. In another bowl, combine milk, eggs, butter, and vanilla until blended. Make a well in dry ingredients and add milk mixture to combine. Stir in chips and *nuts if preferred. Spoon batter into prepared loaf pan and bake 40 to 45 minutes. Cool 5 minutes before removing from pan. Dust with confectioner's sugar if desired or drizzle with your favorite topping. Recipe Adapted from: Leah Goldman Photos by: Diane Baker for Canning and Cooking at Home |