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What are your favorite quick breads? Some of mine are: Cinnamon Bread (in T&T), Strawberry Bread,
- Thread starter meryl
- Start date
amanda_pennsylvania
Well-known member
Chocolate Cranberry Bread, please!
Orange Bread
Credits - Unknown. Have been making this for a zillian years. Sometimes I top it with a simple glaze but usually just plain. Let me know if you try and like it.
Bread - Orange
2 cups flour
3 tsp baking powder
½ tsp salt
½ cup butter
1 cup sugar
2 eggs
3 Tbsp orange rind
2 Tbsp orange juice
¾ cup milk
½ cup chopped nuts
Combine dry ingredients.
Cream butter. Add sugar gradually, and cream until smooth. Beat in eggs, one at a time. Add orange juice and rind. Add flour mixture alternately with milk, ending with flour. Add nuts.
Bake in greased & floured loaf pan at 350° for 1 hour.
Credits - Unknown. Have been making this for a zillian years. Sometimes I top it with a simple glaze but usually just plain. Let me know if you try and like it.
Bread - Orange
2 cups flour
3 tsp baking powder
½ tsp salt
½ cup butter
1 cup sugar
2 eggs
3 Tbsp orange rind
2 Tbsp orange juice
¾ cup milk
½ cup chopped nuts
Combine dry ingredients.
Cream butter. Add sugar gradually, and cream until smooth. Beat in eggs, one at a time. Add orange juice and rind. Add flour mixture alternately with milk, ending with flour. Add nuts.
Bake in greased & floured loaf pan at 350° for 1 hour.
Here ya go: 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, and love it as an all chocolate bread).
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
http://www.godiva.com/recipes/recipe.aspx?id=128
(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, and love it as an all chocolate bread).
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
http://www.godiva.com/recipes/recipe.aspx?id=128
White Chocolate Iced Cranberry Bread. Nice for the holidays---mails well.
I really like the icing---it is firm but not hard. I use this now for sugar cookies.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=74279
I really like the icing---it is firm but not hard. I use this now for sugar cookies.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=74279
Audrey's Chocolate Zucchini Nut Bread
Posted by Jules at Gail's ages ago. Audrey is her mother.
2 cups shredded zucchini
2 oz unsweetened chocolate -- melted
3 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
1 cup chopped nuts (or nuts and raisins)
Combine dry ingredients in large bowl. In separate bowl, beat eggs well. Add sugar, continue beating. Add oil and vanilla, mix well. Mix in melted chocolate.
Pour liquid mixture over dry ingredients, stir. Add nuts. Fold in zucchini. Divide batter between 2 greased and floured loaf pans.
Bake at 350F for 1 hour and 20 min, or until tester comes out clean. Freezes really well, assuming that both loaves aren't eaten in a matter of hours!
Posted by Jules at Gail's ages ago. Audrey is her mother.
2 cups shredded zucchini
2 oz unsweetened chocolate -- melted
3 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
1 cup chopped nuts (or nuts and raisins)
Combine dry ingredients in large bowl. In separate bowl, beat eggs well. Add sugar, continue beating. Add oil and vanilla, mix well. Mix in melted chocolate.
Pour liquid mixture over dry ingredients, stir. Add nuts. Fold in zucchini. Divide batter between 2 greased and floured loaf pans.
Bake at 350F for 1 hour and 20 min, or until tester comes out clean. Freezes really well, assuming that both loaves aren't eaten in a matter of hours!
dianncy1964
Well-known member
I just came back from the store, bought naval orange just to make this recipe ~ Looks very delicious
REC Lemon Batter Bread- my favorite. Very intense flavor
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
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
REC: Pumpkin Nut Bread
Pumpkin Nut Bread
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs
3-1/2 cups flour
1 tsp. nutmeg
1-1/2 tsp. cinnamon
2 tsp. salt
2 tsp. baking soda
2 cups pumpkin
1 cup nuts, coarsely chopped
raisins (optional)
Cream together sugar, oil and eggs. Sift together flour, spices, salt, and baking soda. Add dry ingredients to the creamed mixture, along with 2/3 cup water. Mix just until blended. Add pumpkin, nuts, and raisins if desired, then mix well. Pour into greased loaf pans. Bake at 350 deg. for 1 hour.
Note: you can substitute 2 cups of mashed banana instead of pumpkin if you wish.
Pumpkin Nut Bread
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs
3-1/2 cups flour
1 tsp. nutmeg
1-1/2 tsp. cinnamon
2 tsp. salt
2 tsp. baking soda
2 cups pumpkin
1 cup nuts, coarsely chopped
raisins (optional)
Cream together sugar, oil and eggs. Sift together flour, spices, salt, and baking soda. Add dry ingredients to the creamed mixture, along with 2/3 cup water. Mix just until blended. Add pumpkin, nuts, and raisins if desired, then mix well. Pour into greased loaf pans. Bake at 350 deg. for 1 hour.
Note: you can substitute 2 cups of mashed banana instead of pumpkin if you wish.