Care to share recipes to make in those paper loaf pans Mar is sending out, either sweet or

P

pat-nocal

Well-known member
savory? Here's one I'd like to try.

Emily Luchetti's Chocolate Pound Cake

Chocolate Pound Cake

* 3/4 cup plus 1 tablespoon cocoa powder

* 1 cup unbleached all-purpose flour

* 1/4 teaspoon baking powder

* 1/2 teaspoon salt

* 6 ounces unsalted butter, softened

* 1 1/2 cups granulated sugar

* 3 large eggs

* 1/2 cup buttermilk

* 2 tablespoons water

* 1 teaspoon vanilla extract

1. Preheat the oven to 350°F.

2. Butter and dust a 9" x 13" pan or a bundt pan with one tablespoon of cocoa powder.

3. Sift together the cocoa powder, flour, baking powder and salt.

4. In a separate bowl, cream together the butter and sugar until smooth and light.

5. Beat in the eggs, one at a time.

6. In a small bowl or measuring cup, stir together the buttermilk, water and vanilla.

7. Add one third of the cocoa and flour mixture to the butter and sugar mixture, beating well to combine. Add half the buttermilk mixture and mix well.

8. Repeat, alternating the wet and dry mixtures, beating well after each addition, and ending with the cocoa and flour mixture. Spread the batter into the pan.

9. Bake for 25 to 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and cool for 15 minutes before unmolding. Cool completely then wrap in plastic. The cake can be stored at room temperature for several days.

©2001 Emily Luchetti

http://www.surlatable.com/recipes/recipe_application/recipe_details.cfm?RecipeID=116

 
Great Idea Pat! Here's one I am planning to try...REC: Chocolate Banana Bread

Chocolate Banana Bread

From Allrecipes.com
Submitted by: Tracie P.
Rated: 5 out of 5 by 378 members
Prep Time: 10 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes
Yields: 24 servings

"This banana bread features cocoa, chocolate chips, sour cream and a bit of vanilla extract."

INGREDIENTS:
1 cup margarine, softened
2 cups white sugar
4 eggs
6 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour 2 teaspoons baking soda
1/4 cup unsweetened cocoa
powder
1 cup lite sour cream
1 cup semisweet chocolate
chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.

3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

http://bread.allrecipes.com/az/ChcltBnnBrd.asp

 
REC: Cranberry Raisin Bread

This is quite yummy! Debbie


Cranberry Raisin Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp grated orange peel
1/4 cup butter -- (1/2 stick) melted
1 egg -- slightly beaten
3/4 cup orange juice
1 1/2 cups raisins -- golden and craisins are a hit!
1 cup fresh or frozen cranberries
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease one 9.5x5.5 loaf pan or three mini loaf pans.

In large bowl, measure all the ingredients in the order listed. Stir just until moistened. Turn into the prepared pans. Bake 35-45 minutes for small loaves or 1 hour for large loaf---but check to make sure they are done in the middle!! Remove from oven, let sit in pans for 10 minutes and then turn out to cool on rack.

 
REC: Chocolate Cranberry Bread

(I reduced the fat and salt as noted, and it still was moist and great-tasting. The first time I made this, I used dried cherries instead of cranberries. I've also made this without any fruit at all).

CHOCOLATE CRANBERRY BREAD

INGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used 1/4 tsp)
3/4 cup sour cream (I used 3/4 cup plus 1 Tbsp nonfat plain yogurt)
3/4 cup unsweetened cocoa powder
6 tablespoons butter, softened (I used 5 Tbsp)
1 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon pure vanilla extract (I used 1 tsp)
1 cup fresh OR frozen cranberries, coarsely chopped (I used 2/3 cup dried cherries soaked in hot water for 15 minutes, then drained)
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped (or 3 oz. good quality semi-sweet chocolate, coarsely chopped) (I used 1-2 Tbsp mini chocolate chips)

Mascarpone cheese or cream cheese for serving (optional) (I omitted this)

DIRECTIONS:

1. Preheat oven to 350 F. (325 F for dark pans). Butter bottom and sides of 9x5x3-inch loaf pan.
2. Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
3. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Turn batter into prepared loaf pan..
4. Bake for 55 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack

To serve: Slice bread and serve with mascarpone or cream cheese.

From Godiva

 
REC: Pumpkin Ribbon Bread

I haven't made this one, because I'm not a pumpkin fan, but it sounds really good.

PUMPKIN RIBBON BREAD

1 cup pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cup sugar
1/2 tsp salt (optional)
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
1 tsp baking soda
1 cup chopped nuts (optional)

Cream cheese filling ingredients:
1 pkg cream cheese -- (8 oz.) softened
1/3 cup sugar
1 TB flour
1 egg
2 tsp grated orange peel

Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking
soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread
pans (pour 1/4 of the batter in each pan) - {OR one 9 x 5 x 3 inch loaf pan - pour in half the batter}.
Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange
peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the
cream cheese filling with the remaining batter.
Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.
Store in the refrigerator.

Joyce's 1997 2nd place Pumpkin Bread
Source: http://www.geocities.com/Heartland/Meadows/6734/recipe.html

 
Recipe: Bread of Barbados (Delicious, had posted this on Gail's)

Bread of Barbados

1/3 cup chopped blanched almonds
1 cup flour
3/4 cup fine graham cracker crumbs
2 tablespoons ground baking chocolate
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup mashed, ripe bananas (2 or 3)

Combine almonds with flour, graham cracker crumbs, chocolate, baking powder, soda and salt; mix well. Cream butter with sugar until fluffy. Beat in the eggs, one at a time, and then the mashed bananas; beat until smooth. Stir in the almond mixture. Spoon into well greased 9 x 5-inch loaf pan.

Bake at 350 Degrees F. for 1 hour or until done. (Light touch with finger tip should not leave depression.) Turn out onto wire rack to cool, then chill before slicing. To serve, cut thin slices; spread, if you wish with soft butter or cream cheese.

Makes 1 loaf

Recipe Source: Almond Board of California

 
Recipe: Chocolate Almond Pumpkin Bread

Chocolate Almond Pumpkin Bread

1-2/3 cups flour
1-1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup vegetable oil
1/3 cup water
2 eggs
1 cup chocolate morsels (I like to use the mini chips)
1/2 cup chopped natural almonds, toasted

In large bowl combine flour, sugar, spice, baking soda, salt and baking powder. Add pumpkin, oil, water and eggs. Beat to blend thoroughly. Stir in chocolate morsels and almonds. Spoon into greased and floured 9 x 5 x 3-inch loaf pan. Level top.

Bake in 350 Degree F. oven about 1 hour and 15 minutes until toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Turn
out on rack to cool completely. Wrap and store 24 hours before slicing.

Makes 1 loaf.

Recipe Source: Almond Board of California

 
Here's the best Lemon Bread recipe I have ever tried

LEMON BATTER BREAD
(makes one loaf)

1 cup sugar
2 Tbsp vegetable oil
2 large eggs
1 Tbsp grated lemon rind (freshly grated not dry)
1-1/2 cups plus 2 Tbsp all-purpose flour
1-1/2 tsp baking powder
pinch of salt
1/3 cup milk and lemon juice to make total of 1/2 cup
1/2 cup chopped almonds

blend sugar and oil. Add eggs and milk, stirring to mix. Add lemon rind and dry ingredients and nuts. Do not over beat- just make sure they are blended. Bake in a greased loaf pan at 350° for 45-50 minutes.

Just as you take it out of the oven, mix this topping to drizzle over the bread while it is still warm:

1/3 cup sugar
3 Tbsp fresh lemon juice

 
C.I.'s Quick Cheese Bread (& Bro. Rick's Cranberry Orange)..

Quick Cheese Bread with Bacon,Onion, and Gruyère
5/2004

Makes one 9 by 5-inch loaf
3 ounces Parmesan cheese , shredded on large holes of box grater (about 1 cup)
5 slices bacon (about 5 ounces), cut into ½-inch pieces
1/2 medium onion , minced (about 1/2 cup)
3 cups unbleached all-purpose flour (15 ounces)
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon table salt
1/8 teaspoon ground black pepper
4 ounces Gruyère cheese , cut into ½-inch cubes, or mild Asiago, crumbled into ¼- to ½-inch pieces (about 1 cup)
1 1/4 cups whole milk
1 large egg , beaten lightly
3/4 cup sour cream


1. Adjust oven rack to middle position; heat oven to 350 degrees. Spray 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup Parmesan evenly in bottom of pan.

2. Fry bacon in medium nonstick skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and pour off all but 3 tablespoons bacon fat from skillet. Add onion to skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside.

3. In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in Gruyere, breaking up clumps, until cheese is coated with flour. Add bacon and onion mixture and stir to combine. In medium bowl, whisk together milk, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining ½ cup Parmesan evenly over surface.

4. Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Freezing Instructions: Although the recipe title Quick Cheese Bread is no misnomer (the batter is in the pan in 15 minutes), when you add time for baking and cooling, the recipe does require a total of two hours. Luckily, like many of our other bread recipes, a baked loaf of cheese bread freezes beautifully, meaning a warm loaf need be only minutes away. To freeze the bread, wrap the cooled loaf tightly with a double layer of aluminum foil and place in the freezer; it will keep for up to three months. When you’re ready to serve the bread, place the frozen, wrapped loaf on the middle rack of a preheated 375-degree oven and heat for eight to 10 minutes, until the loaf yields under gentle pressure. Remove the foil and return the unwrapped bread to the oven for five minutes to crisp the exterior. Take the bread out of the oven and let cool on a rack for 15 minutes to make slicing easier. Enjoy.

 
This is a recipe for Date &Nut Bread that I have been making for (m)

many years. Got this from my mother.

DATE & NUT BREAD

1 8oz. pkg.cut up dates.
2 tsp. baking soda
1/2 cup shortening*
1/1/2 cups sugar
1/2 cup dark rum* OPT.
1 1/4 cups boiling water
2 eggs, slightly beaten
2 1/2 cups flour
3/4 cup walnuts, chopped fine
1 cup marichino cherries, cut
in half.

Place first 5 ingredients in large bowl.
Cover with boiling water. Let stand at
least 1 hour to cool.
Add eggs, flour and nuts. Mix throughly.
Fold in cherries. Divide into 5-6 baby
loaf pans, that have been sprayed with Pam.
Bake 350º 45 minutes or till toothpick inserted
in center comes out clean.

NOTE: I use Crisco Butter Flavor Shortening.
I buy the bulk pkgs. dates at Costco and
cut them up myself. I usually double this
recipe to make 10-12 small breads.

 
Apple Praline Bread

Apple Praline Bread

breads, cakes, desserts, fruits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 (8 ounce) carton sour cream
2 eggs
2 teaspoons vanilla
1 1/4 cups peeled and chopped tart apples
1 cup chopped pecans
1/4 cup butter
1/4 cup packed brown sugar

Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl. In a large mixing bowl, combine sugar, sour cream, eggs, and vanilla.

Mix with an electric mixer on low speed until well blended.

Beat on medium speed for 2 minutes.

Add flour mixture, to creamed mixture, beating on low speed until blended. Stir in apples and 1/2 cup of pecans.

Spread batter into a greased 9x5 inch loaf pan.
Sprinkle with remaining pecans; press lightly into batter.

Bake at 350 degrees for 55-60 minutes or until tests done. May need to cover bread loosely with foil the last 10 minutes of baking to
prevent overbrowning.

Cool in pan on a wire rack for 10 minutes.
Remove bread from pan.

In a small saucepan, add butter and brown sugar.
Stir over medium heat until mixture begins to boil. Reduce heat and boil gently for 1 minute.
Drizzle brown sugar mixture over top of bread; cool.

Contributor: Recipezaar

Yield: 12 servings

 
This Harvest Bread from GayR is delish.

Harvest Bread

Ingredients:
1-3/4 cups all purpose flour
1/3 cup cornmeal
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup (1 stick) Danish Creamery Butter
1-1/2 cups sugar
1-3/4 (15 oz. can) cup pumpkin
3 large eggs
1-1/2 cups whole fresh or frozen cranberries
1/2 cup chopped walnuts
Instructions:

Preheat oven to 350 Degrees F. Butter a large 9-inch loaf pan.

Combine flour, cornmeal, baking soda, and spices in a bowl.

Cream butter and sugar. Beat in pumpkin and eggs. Add dry ingredients and stir just until blended. Stir in cranberries and nuts. Pour into loaf pan. Bake 1 hour 15 minutes or until wooden skewer comes out clean when inserted into the center of the loaf. Cool the pans for 5 to 10 minutes then remove loaf from pan to cool completely before slicing.

Yield: 1 loaf

Source: Challenge Butter (http://www.challengedairy.com/recipes/recipe.php?rip=1628 (www.challengedairy.com)


note: I have used dried cranberries as well.

 
Cafe Creme Chocolate Nut Bread With Coffee Cream Glaze

Cafe Creme Chocolate Nut Bread With Coffee Cream Glaze

breads, cakes, desserts

1 egg
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
3 teaspoons instant coffee
2/3 cup sour cream
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
COFFEE CREAM GLAZE:
2 tablespoons cream
1 teaspoon instant coffee
1 cup sifted powdered sugar

If the flavors of chocolate and coffee are your special delight, you will
love this bread. The flavor of coffee is intense and the chocolate chips
add the perfect touch.

Beat together first 7 ingredients until blended. Combine and add the next 4
ingredients and stir until dry ingredients are just moistened. Do not
overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans
(6x3x2-inches), place pans on a cookie sheet, and bake in a 325 degrees
oven for 45 to 50 minutes, or until a cake tester, inserted in center,
comes out clean.

Allow to cool for 15 minutes and then remove from pans and continue cooling
on a rack.
When cool, brush tops with Coffee Cream Glaze.

Glaze directions:

Stir together all the ingredients until blended. (Please note that the
instant coffee will not dissolve. This intensifies flavor.)

Andy's note: Can be made as 12 muffins, but I add a 1/4 cup milk along with
the dry ingredients as the muffins are dry otherwise. Bake @ 375° about 21
to 23 minutes or until a toothpick comes out clean. Spoon or pour on the
icing, rather than brushing it on, if you make it thick.

Contributor: Cooking Light BB

Yield: 4 mini-loaves

 
Cinnamon Bread

Cinnamon Bread

breads

3 cups all purpose flour
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup butter, melted
1 egg
1 teaspoon baking powder
1 cup cinnamon chips
2 tablespoons sugar
1 heaping teaspoon cinnamon, can use more or; less to taste

In a large bowl, whisk together the flour, 1/2 cup sugar, yeast, 1 teaspoon
cinnamon and salt. In a separate bowl, mix together the milk, butter and
egg. Combine the wet and dry ingredients, beating until smooth. Cover and
let the batter rest at room temperature for 1 hour, then stir in the baking
powder and cinnamon chips with a wooden spoon.

Preheat oven to 350

Scoop the batter into a greased 8 1/2 x 4 1/2-inch loaf pan.

In a small bowl, mix the rest of the cinnamon and sugar.

Sprinkle the top of the batter with cinnamon sugar.

Bake the bread for 35 to 45 minutes, until a cake tester inserted into the
center comes out clean. Remove the bread from the oven, let it rest in the
pan for 5 minutes, then tranfer it from the pan to a rack to cool
completely. This bread slices better when you wait for it to cool down
some.

Contributor: Adapted from King Arthur Flour

 
You must log in or register to reply here.
Back
Top