We had a string on quick bread recipes for Marilyn's loaf pans. Are there any
- Thread starter miainmd
- Start date
Rec: Our Favorite Banana Bread
Our Favorite Banana Bread
Ingredients:
4 overripe bananas (let them go until the peel is mainly brown/black)
1 ¼ cups sugar
1 stick unsalted butter, melted and slightly cooled
2 eggs, room temp
1 tsp. Vanilla
1 ½ cups all-purpose flour
½ tsp. Salt
1 ½ tsp. Baking soda
½ cup semi-sweet chocolate chips
Preheat oven to 350. Lightly grease 9 by 5 by 3 inch loaf pan*.
Place the bananas and sugar in the bowl of an electric mixer and mix on high for 2-3 minutes.
Add butter, eggs and vanilla, whipping well and scraping down the sides of the bowl before each addition. Scrape down the sides of the bowl, add the flour, salt, baking soda and chocolate chips, and mix to combine.
Pour into the prepared pan and transfer to the oven. Bake until golden brown and firm
in the center, about 1 hour.
Enjoy!!
** I've been baking them in Marilyn's pans and just checking after 40 minutes.
Our Favorite Banana Bread
Ingredients:
4 overripe bananas (let them go until the peel is mainly brown/black)
1 ¼ cups sugar
1 stick unsalted butter, melted and slightly cooled
2 eggs, room temp
1 tsp. Vanilla
1 ½ cups all-purpose flour
½ tsp. Salt
1 ½ tsp. Baking soda
½ cup semi-sweet chocolate chips
Preheat oven to 350. Lightly grease 9 by 5 by 3 inch loaf pan*.
Place the bananas and sugar in the bowl of an electric mixer and mix on high for 2-3 minutes.
Add butter, eggs and vanilla, whipping well and scraping down the sides of the bowl before each addition. Scrape down the sides of the bowl, add the flour, salt, baking soda and chocolate chips, and mix to combine.
Pour into the prepared pan and transfer to the oven. Bake until golden brown and firm
in the center, about 1 hour.
Enjoy!!
** I've been baking them in Marilyn's pans and just checking after 40 minutes.
julie-r-wa
Well-known member
T&T favorite - smileys/smile.gif rec: Amy's Chocolate Chip Zucchini Bread
** Amy's Chocolate Chip Zucchini Bread **
My friend Amy sent me her recipe for her sweet zucchini bread. This is "...one of our all-time fave recipes for something dessert-like, even if it isn't specific to Thanksgiving." When her daughter brought home a baseball-bat sized zucchini this past summer, this is what they did with it. smileys/smile.gif Makes 4 loaves.
4 loaves
time to make 1¼ hours 10 min prep
6 eggs
4 cups sugar
2 cups oil
4-5 cups shredded zucchini
6 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 (12 ounce) package miniature chocolate chips
1. Preheat oven to 325 degrees.
2. Beat together eggs, sugar and oil.
3. Add zucchini and remaining ingredients, mixing well.
4. Bake in 4 well-greased loaf pans for about one hour.
5. Freezes well, if there's any left after your family goes through the kitchen.
http://www.recipezaar.com/48013
** Amy's Chocolate Chip Zucchini Bread **
My friend Amy sent me her recipe for her sweet zucchini bread. This is "...one of our all-time fave recipes for something dessert-like, even if it isn't specific to Thanksgiving." When her daughter brought home a baseball-bat sized zucchini this past summer, this is what they did with it. smileys/smile.gif Makes 4 loaves.
4 loaves
time to make 1¼ hours 10 min prep
6 eggs
4 cups sugar
2 cups oil
4-5 cups shredded zucchini
6 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 (12 ounce) package miniature chocolate chips
1. Preheat oven to 325 degrees.
2. Beat together eggs, sugar and oil.
3. Add zucchini and remaining ingredients, mixing well.
4. Bake in 4 well-greased loaf pans for about one hour.
5. Freezes well, if there's any left after your family goes through the kitchen.
http://www.recipezaar.com/48013
Epi's Spiced Pumpkin Bread is a winner & has been on their "most
comments" list for a while now. I usually decrease the sugar to 2 cups.
http://www.epicurious.com/recipes/recipe_views/views/840
comments" list for a while now. I usually decrease the sugar to 2 cups.
http://www.epicurious.com/recipes/recipe_views/views/840
Here ya go, Mia
PEANUT BUTTER BREAD
(Note: This bread has a very mild peanut butter taste - For a stronger peanut butter taste, add extra peanut butter, at least 1/2 cup more.
For a peanut butter/chocolate combination, add some semi-sweet chocolate chips).
1 1/2 cups sugar
1 cup peanut butter (creamy or chunky)
2 teaspoons vanilla extract
3 cups milk
4 1/2 cups flour
8 teaspoons baking powder (2 Tbsp plus 2 tsp)
1 teaspoon salt
1 egg
Preheat oven to 350 F (325 F for dark pans). Lightly grease two loaf pans.
In large mixer bowl, beat sugar, peanut butter and vanilla until light and fluffy. Blend in milk slowly, then add egg. Add dry ingredients and beat until smooth. Spread batter evenly in prepared pans, and bake 45-50 minutes, or until bread tests done with a toothpick. Let cool in pans 10 minutes, then turn loaves out and cool completely (top-sides up) on wire rack.
(Serving suggestion: Spread with jam).
Makes 2 loaves
PEANUT BUTTER BREAD
(Note: This bread has a very mild peanut butter taste - For a stronger peanut butter taste, add extra peanut butter, at least 1/2 cup more.
For a peanut butter/chocolate combination, add some semi-sweet chocolate chips).
1 1/2 cups sugar
1 cup peanut butter (creamy or chunky)
2 teaspoons vanilla extract
3 cups milk
4 1/2 cups flour
8 teaspoons baking powder (2 Tbsp plus 2 tsp)
1 teaspoon salt
1 egg
Preheat oven to 350 F (325 F for dark pans). Lightly grease two loaf pans.
In large mixer bowl, beat sugar, peanut butter and vanilla until light and fluffy. Blend in milk slowly, then add egg. Add dry ingredients and beat until smooth. Spread batter evenly in prepared pans, and bake 45-50 minutes, or until bread tests done with a toothpick. Let cool in pans 10 minutes, then turn loaves out and cool completely (top-sides up) on wire rack.
(Serving suggestion: Spread with jam).
Makes 2 loaves
barbara-in-va
Well-known member
Last night I made 20 loaves of Brother Rick's Cranberry Orange Bread...
in the little loaf pans. Tonight I drizzled them with the frosting Marilyn posted in #4540 and then dropped them in a cello bag and tied them with red and green ribbons. I am so excited because they look great! Hopefully the recipients will like them as well, I will find out in the morning.......
PS one recipe of Brother Rick's Bread fills 5 loaf pans very nicely
in the little loaf pans. Tonight I drizzled them with the frosting Marilyn posted in #4540 and then dropped them in a cello bag and tied them with red and green ribbons. I am so excited because they look great! Hopefully the recipients will like them as well, I will find out in the morning.......
PS one recipe of Brother Rick's Bread fills 5 loaf pans very nicely
sandi-in-hawaii
Well-known member
Here's another one from Flo Braker, for comparison REC: Peanut Butter Loaf Cake
I made this once, a while ago, and remembering liking it a lot. Gotta make it again...
Peanut Butter Loaf Cake
"This is best made at least day ahead, because the loaf will slice better. To prepare sweet sandwiches, slice thinly with a serrated knife, or cut thicker slices for enjoying plain with coffee, tea or milk.
The best thing about the moist, tender loaf cake is its versatility. It is wonderful on its own, devoured in thick slices, but you can also slice it thinly to make a sweet little peanut butter sandwich, with any number of fillings.
1 1/4 cups + 3 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon baking soda
5 tablespoons (2 1/2 ounces) unsalted butter
1/2 cup + 2 tablespoons peanut butter (creamy or chunky)
1/2 cup light brown sugar
2 tablespoons granulated sugar
1 large egg
3/4 cup milk
Have all ingredients at room temperature. Adjust rack to lower third of oven and preheat oven to 350°. Grease and flour an 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Sift together the flour, baking powder, cinnamon, salt and baking soda.
Using an electric mixer on medium speed, beat the butter, peanut butter and the sugars until the mixture is lighter in color and texture. Beat in the egg until the mixture is a bit fluffy. On lowest speed, add the flour mixture alternately with the milk in three additions, beginning and ending with the dry ingredients.
Spoon the batter into the loaf pan. Bake for 45 to 55 minutes, or until the bread is pale golden in color (the top will have a few cracks) and a wooden pick inserted into the center comes out clean. Let the pan cool on a rack for 5 to 10 minutes, then invert to unmold, and turn right side up. Let cool completely.
Wrap securely in plastic wrap and store at room temperature for up to 3 days.
To freeze: Overwrap the package with aluminum foil. Freezes well for up to 3 weeks.
PER 1/2-INCH SLICE: 175 calories, 5 g protein, 20 g carbohydrate, 10 g fat (4 g saturated), 25 mg cholesterol, 166 mg sodium, 1g fiber.
I doubled the recipe and weighed the ingredients, but I think I goofed on the flour measurement. Here’s what I used, and it came out great:
10 3/4 oz. flour (I think I weighed 2 cups + 6 tablespoons, so I’m short ½ cup from the original)
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) unsalted butter
12 oz peanut butter (creamy or chunky)
7 oz. light brown sugar
1 3/4 oz. granulated sugar
2 large eggs
1 1/2 cups milk
Enjoy!
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/10/06/FDGH893MP81.DTL#pb
I made this once, a while ago, and remembering liking it a lot. Gotta make it again...
Peanut Butter Loaf Cake
"This is best made at least day ahead, because the loaf will slice better. To prepare sweet sandwiches, slice thinly with a serrated knife, or cut thicker slices for enjoying plain with coffee, tea or milk.
The best thing about the moist, tender loaf cake is its versatility. It is wonderful on its own, devoured in thick slices, but you can also slice it thinly to make a sweet little peanut butter sandwich, with any number of fillings.
1 1/4 cups + 3 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon baking soda
5 tablespoons (2 1/2 ounces) unsalted butter
1/2 cup + 2 tablespoons peanut butter (creamy or chunky)
1/2 cup light brown sugar
2 tablespoons granulated sugar
1 large egg
3/4 cup milk
Have all ingredients at room temperature. Adjust rack to lower third of oven and preheat oven to 350°. Grease and flour an 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Sift together the flour, baking powder, cinnamon, salt and baking soda.
Using an electric mixer on medium speed, beat the butter, peanut butter and the sugars until the mixture is lighter in color and texture. Beat in the egg until the mixture is a bit fluffy. On lowest speed, add the flour mixture alternately with the milk in three additions, beginning and ending with the dry ingredients.
Spoon the batter into the loaf pan. Bake for 45 to 55 minutes, or until the bread is pale golden in color (the top will have a few cracks) and a wooden pick inserted into the center comes out clean. Let the pan cool on a rack for 5 to 10 minutes, then invert to unmold, and turn right side up. Let cool completely.
Wrap securely in plastic wrap and store at room temperature for up to 3 days.
To freeze: Overwrap the package with aluminum foil. Freezes well for up to 3 weeks.
PER 1/2-INCH SLICE: 175 calories, 5 g protein, 20 g carbohydrate, 10 g fat (4 g saturated), 25 mg cholesterol, 166 mg sodium, 1g fiber.
I doubled the recipe and weighed the ingredients, but I think I goofed on the flour measurement. Here’s what I used, and it came out great:
10 3/4 oz. flour (I think I weighed 2 cups + 6 tablespoons, so I’m short ½ cup from the original)
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) unsalted butter
12 oz peanut butter (creamy or chunky)
7 oz. light brown sugar
1 3/4 oz. granulated sugar
2 large eggs
1 1/2 cups milk
Enjoy!
http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/10/06/FDGH893MP81.DTL#pb
Here ya go: Chocolate Cranberry Bread
CHOCOLATE CRANBERRY BREAD
(Note: 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).
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
CHOCOLATE CRANBERRY BREAD
(Note: 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).
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