Apple Bread

This moist bread is a fresh alternative to banana bread and is perfect for breakfast.

Ingredients:

• ¹/₂ cup butter, softened
• ¹/₂ cup sugar
• 2 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• ¹/₂ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ¹/₄ teaspoon nutmeg
• ¹/₂ teaspoon ground cloves
• 2 apples, peeled, cored and shredded

Directions:

• STEP 1
  Preheat oven to 350°F. Grease an 8"x4" pan.
• STEP 2
  In a bowl, mix the butter and sugar until smooth and creamy. Add egg and mix together.
• STEP 3
  In a separate bowl, add flour, baking soda, salt, cinnamon, nutmeg and cloves. Add to the sugar mixture. Fold in the apples; pour into pan.
• STEP 4
  Bake 45 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from pan.

Source: kroger.com

Foolproof 4 Ingredient Bread

This 4 Ingredient Butter Topped White Bread is an easy recipe that’s foolproof even if you’re a novice bread maker. It’s perfect for sandwiches and keeps well. The recipe makes 2 full loaves as it won’t last long!

Ingredients:

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour (*I swear by King Arthur brand…also sidenote…I am moving 5 minutes from their factory soon….woohoo!)
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans

Directions:

1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough.  Alternatively, like my grandmother used to do, you can knead all of the dough by hand.
6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans (I used 9″).
7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.
8. After an hour, punch down the dough (yes!) and divide it into two portions.
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ squares, making sure that the thickness of the dough is uniform throughout.
10.  Slowly and tightly roll up each square, sealing the edges firmly.
11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14.  Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

Source:  thecurvycarrot.com

Caramel Banana Upside Down Bread

Ingredients:

• ½ cup packed brown sugar
• 3 tablespoons unsalted butter, cut into several pieces
• About 2 bananas, sliced in ¼ inch rounds
• ½ cup chopped walnuts or pecans (optional)
• 1½ cup whole wheat flour
• ¾ cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup mashed overripe bananas
• 2 large eggs
• ⅓ cup coconut oil or oil of choice
• ⅓ cup buttermilk
• 1 teaspoon pure vanilla extract
• For the Caramel Glaze:
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
4. Pour the batter over the sliced bananas in the pan.
5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Click Here for tutorial.

Source:  daringgourmet.com

Peach Coconut Banana Bread

Ingredients:

• 1 cup sugar
• 2 tablespoons butter, melted
• 1 egg
• ¾ cup milk
• 3 cups flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed bananas
• 1 cup peaches, diced small
• ½ cup shredded coconut

Directions:

1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
2. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
3. Add flour, baking powder, and salt, and stir until just combined.
4. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
5. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

Source: lilluna.com

Glazed Lemon Zucchini Bread

Ingredients:

• 2 cups cake flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• ½ cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini

Glaze Ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Directions:

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

NOTES FOR GLAZED LEMON ZUCCHINI BREAD:

Use a cheese grater to grate the zucchini.
Be sure to dry the zucchini after it has been grated so it is NOT super watery.
You can also use all-purpose flour instead of cake flour, but we prefer cake flour.
If using a glass pan, you may need to cook 15-25 minutes longer.
Bottled lemon juice works just as well as juice directly from the lemon.
Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes)
Can also be made as muffins – Bake for 25-30 minutes – makes about 15-16 muffins.
For high altitude bake at 375 for 55 minutes.
Source: lilluna.com

Carrot Zucchini Apple Bread

Ingredients:

Bread:

• 1 cup unsalted butter, melted
• 2 cups granulatd sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 1 Tbls vanilla extract
• 3¼ all-purpose flour
• ½ tsp salt
• 2½ tsp baking powder
• ¾ tsp baking soda
• 1 Tbls cinnmamon
• pinch of ground cloves
• pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini (unpeeled)
• 1 cup diced, peeled apple
• ½ cup pecans, chopped (optional)

Frosting:

• ½ cup cream cheese, softened (I use light)
• ¼ cup unsalted butter, softened
• 2 - 3 cups powdered sugar
• 1-3 Tbls orange juice as needed

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour two 8x4 inch loaf pans.
3. Blend butter, sugar, egg, orange juice, and vanilla together.
4. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
5. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
6. Pour into prepared pans.
7. Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
8. Let cool before icing.

Frosting:

1. Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
2. Frost bread and enjoy!

Source: momontimeout.com

Cauliflower Bread

Ingredients:

1 large head of raw cauliflower, riced (put in Cuisinart and grind until fine)
1 ½ cups of egg whites or 1 16oz container of egg whites
1 ½ cup grated low fat parmesan cheese
2 packages of 8 oz low fat mozzarella cheese

Directions: 


Pre-heat oven 425

Mix above in large bowl as you would meat loaf. (I used my hands) Line two 18x26 inch pans (like jelly roll pans) with parchment paper, leaving edges of paper over the pan. Spread mixture with hands, pat down to the edge of the pan as thin as you can without leaving holes. (paper should be sticking out about 2 inches around the pan so you can grab it easily).

Sprinkle with herbs. They used a mixture of kosher salt, red pepper flakes, basil and oregano.
Bake 20 minutes. 

Slide bread from pan; put another piece of parchment paper in the pan. Flip bread over and put back into pan. Bake another 10 minutes. 

Put on rack to cool. Cut in squares. 

freeze most of it. You can take out the pieces frozen and microwave about 15 seconds. Makes a great pizza. 

Apple Praline Bread

Ingredients:

1 cup granulated sugar
8 ounces sour cream
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups peeled chopped tart apples
1 cup chopped pecans
1/4 cup butter
1/4 cup packed light brown sugar

Directions:

1.   Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
2.   Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.
3.   In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.
4.   By hand, stir in the chopped apple and 1/2 cup of the pecans.
5.   Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
6.   Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.
7.   Let cool in the pan on a wire rack for 10 minutes.
8.   While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.
9.   Reduce heat and simmer gently for 1 minute to make caramel topping.
10. Remove bread from pan; drizzle top with the caramel and let cool.
11. Serve and enjoy!

Ice Cream Bread

Ingredients:

1 pint ice cream, softened (2 cups)
1 1/2 cups self-rising flour

Directions:

1. Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inches loaf pan.
2. Bake at 350F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.

Broccoli Bread

Ingredients:

2 Boxes of Jiffy Cornbread Mix
1 Small Onion Chopped
16 oz. Small Curd Cottage Cheese
1 16 oz pkg. Chopped Frozen Broccoli or Fresh Chopped
5 Eggs Beaten

Directions:

Mix all ingredients, then pour into long casserole pan that has been sprayed with Pam. Bake 350 degrees for 40 to 45 minutes.

Banana Bread

Ingredients:

1/2 Cup of Sugar
1/2 Cup of Brown Sugar
2 Cups of Flour
1/4 t. Ground Cinnamon
1/2 t. Salt
1 t. Baking Soda
4 Very Ripe Bananas
6 Tlbs. of Butter
1/4 Cup of Plain Yogurt
2 Eggs Beaten
1 1/2 t. of Vanilla
1 1/4 Cups of Toasted Walnuts Chopped

Preheat oven to 350 degrees.

Directions:

Grease bottom only of a regular size loaf pan. Combine butter, yogurt in mixer. Add brown and white sugar in mixer, add bananas, flour, cinnamon, baking soda and salt and nuts. Batter will be lumpy. Pour into greased pan and cook until toothpick comes out clean. Aprox. 50 to 55 minutes.

Let cool for 20 minutes and then you can slice of freeze.